It’s about time we continued our dive into French food, no?
These champignons are so easy to make, it’s almost criminal.
CHAMPIGNONS SAUTÉS À LA BORDELAISE
Gingerly adapted from the talented and enigmatic Julia Child. Recipe can be found in her book, Mastering the Art of French Cooking, Vol. I.
- 225 grams / 1/2 pound fresh mushrooms, quartered if large, whole if small
- 1 tablespoon coconut oil
- 2 tablespoons unsalted butter
- 1 small shallot minced, or 3 tablespoons sliced scallions
- 1 small clove minced garlic, optional
- 3 tablespoons fine, white, dry bread crumbs
- salt and pepper to taste
- 3 tablespoons minced fresh parsley, optional
In a large sauté pan, melt the coconut oil with the butter. Toss in the mushrooms and toss to coat. Allow to brown.
Add in the shallots, optional garlic, and sprinkle in all of the bread crumbs. Toss over medium heat for 3 minutes and season to taste. You can be done with the mushrooms here and save them to reheat later by tossing in the pan.
Right before serving, toss in the optional fresh parsley.
Serves 3 as a side, or 2 as part of a light lunch