A simple, classic French dish of mushrooms, garlic, white wine and parsley. Totally moreish, this recipe is a great appetiser served with a baguette or crusty bread to soak up all the sauce.
- olive oil
- 3 garlic cloves, finely diced
- 500 g mushrooms (use small button mushrooms or champignons)
- 1 cup white wine
- chilli, to taste
- salt to taste
- 1 small bunch parsley, chopped
- crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the olive oil in a large saucepan over medium heat and fry the garlic until soft.
Add the mushrooms and sauté briefly. Add the white wine, chilli and salt and simmer for about 10 minutes.
Garnish with the chopped parsley and serve with crusty bread.