French

Poelee de Champignons (Pan-Seared Mushrooms with Garlic and Parsley)

Name: Poelee de Champignons (Pan-Seared Mushrooms with Garlic and Parsley)
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 lb button or cremini mushrooms, sliced; 2 tbsp butter; 1 tbsp olive oil; 1 shallot, minced; 2 garlic cloves, minced; 3 tbsp fresh parsley, chopped; 1/2 tsp salt; 1/4 tsp black pepper

Colette @colette_lyon

Poelee de Champignons (Pan-Seared Mushrooms with Garlic and Parsley) is French home cooking, eaten at dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

20 min Easy Diabetic friendly Low carb Vegetarian Pescatarian Halal Gluten free

Ingredients

Serves

The quantities follow this count.

1.5 lb button or cremini mushrooms, sliced
2 tbsp butter
1 tbsp olive oil
1 shallot, minced
2 garlic cloves, minced
3 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper

How to cook it

Heat the butter and olive oil in a large skillet over high heat until foaming.
Add the mushrooms in a single layer and cook without stirring for 3 to 4 minutes, until deeply browned on the bottom.
Stir and cook for 3 to 4 minutes more, until the mushrooms release their liquid and it evaporates.
Add the shallot and garlic and cook for 2 minutes, until fragrant and the mushrooms are tender.
Season with the salt and pepper and stir in the parsley just before serving warm as the classic autumn vegetable side.

Watch how to cook Poelee de Champignons (Pan-Seared Mushrooms with Garlic and Parsley)

Someone making it start to finish, so you can see what the steps look like.

Champignons sautés à l'ail et au persil / Ciuperci sotate / Sautéed mushrooms / Жареные грибы Play the video

Serve it with

A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Poelee de Champignons (Pan-Seared Mushrooms with Garlic and Parsley), read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
  
  25 min
Something cool and fresh
- Betteraves Vinaigrette (Beetroot with Mustard Vinaigrette)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Poelee de Champignons (Pan-Seared Mushrooms with Garlic and Parsley) carries dairy. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Poelee de Champignons (Pan-Seared Mushrooms with Garlic and Parsley)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Aubergines au Four (Roasted Aubergine with Thyme and Garlic)
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 120 kcal
Protein: 5 g
Carbs: 5 g
Fat: 9 g
Fiber: 2 g
Sugar: 1 g
Sodium: 290 mg
Saturated fat: 4 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Poelee de Champignons (Pan-Seared Mushrooms with Garlic and Parsley) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at dinner. It is at its best in the fall, which is when what goes into it is worth buying.