Mushrooms à la Provençale

Ingredients

• sufficient salad-oil to cover the bottom to the depth of a quarter of an inch
• a small white onion
• a tablespoonful of finely minced and dry parsley
• a pinch of salt
• a pinch of pepper
• a dash of vinegar

Method

1. 1

   Heat the oil in a frying pan, add the onion and sauté.

2. 2

   Add the mushrooms and sauté for five minutes.

3. 3

   Pour off half the oil, dust with flour, sprinkle with salt and pepper, add vinegar, toss for a minute, then serve over fried croutons or toast.

Nutrition per serving

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 52. The excerpt below is the record exactly as published.

ushrooms h la Proven gale is a way of treat- ing them which is very popular in the South of France. In a small, shallow frying- or saute-pan place sufficient salad-oil to cover the bottom to the depth of a quarter of an inch. Let the oil come to boil- ing point, then slice into it a small white onion, add a tablespoonful of finely minced and dry parsley. Next put in the mushrooms — small flat ones are preferable — the skin and stalk removed ; saute them for five minutes, then pour oS" about half the oil, dust flour over the mushrooms, sprinkle with salt and pepper, add a dash of vinegar, toss them well about for a minute longer, then serve over fried croutons, or crisp thin toast. For mushrooms a la Poulette, pick out the small white or button ones. After removing peel and stalk, drop them into boiling salt and water, and cook till just tender through. Drain on a cloth, then place in a shallow dish and cover with the following sauce : an ounce of butter melted, and the same quantity of fine MUSHROOMS. 157 dry flour mixed smoothly witli it, or half the quantity of potato flour^ a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.