← Nouns Cooking · French

Ingredients

• 500 g small button mushrooms, trimmed, large ones halved
• 4 tbsp Olive oil
• 12 baby (pearl) onions, or 2 shallots, peeled (shallots sliced)
• 1 tsp Coriander seeds, lightly crushed
• 1 Bay leaves
• 2 sprigs Thyme
• 120 ml dry white wine
• 1 lemon, juiced
• 1 tbsp Tomato purée (paste)
• 1 tbsp Parsley, chopped
• Salt
• Black pepper

Method

1. Heat the oil in a wide pan over medium heat and cook the onions or shallots with the coriander seeds for 3 min.
2. Add the mushrooms, bay, thyme, wine, lemon juice and tomato paste with a good pinch of salt. Stir, cover and simmer for 8 min.
3. Uncover and simmer for 4–5 min more until the liquid has reduced to a glossy sauce clinging to the mushrooms.
4. Season and leave to cool, then chill for at least 1 hour. Serve cool, scattered with parsley, with bread to mop up the juices.

Tips

• They keep for 3 days in the fridge and taste better on day two.
• The same method works for leeks, cauliflower or fennel.

Sources

Written in our own words after cross-checking these recipes:

French Cooking Academy Saveur Olive Magazine