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vegetable - vegetarian, mushroom, champignons, herebes de provence

t=teaspoon T=tablespoon

These recipes are for your personal use only and may not be added in any form to archives other works.

Champignons de Provence
Memories of visits to the Provence...

serves 2 as a main dish or 4 as an appetizer or second course

500 g.
champignons
or:
mixed mushrooms
1 bone marrow*
2 garlic cloves,
minced
2 t. Herbes de Provence
3 T. fresh
parsley, minced
1 t. powdered beef bouillon or equivalent
1 beaten egg
1 t. herbal butter
salt
pepper

*order from the butcher, or use 2 t. olive oil and 1 t. butter

Cut the cleaned champignons into quarters. Melt the bone marrow, add the garlic, Herbes de Provence and quickly toss all to ensure equal distribution of the fat. Sauté 10 minutes, tossing well frequently.

Add the beef bouillon and allow to melt. Add 1 tablespoon of water if necessary to assist. Toss again, add the white wine or water and steam covered for 5 minutes or until liquid is absorbed.

Add the beaten egg, quickly toss and sprinkle on the parsley. Toss again and cover. Allow to set off the heat source for 5 minutes before serving.

This is a high protein dish, serve alone with a salad or also with other steamed, green vegetables. Serve a salad as a first course and the mushrooms as a second if you like.

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be

added to any form of archive or other works of any kind. Contact the author for further information.