French
Poelee de Champignons (Pan-Seared Mushrooms with Garlic and Parsley)
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.
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
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.
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.
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The dish at the centre
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Something cool and fresh
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.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Haricots Verts Persillade (Green Beans with Garlic and Parsley) |
| 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
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Low
- Food groups it covers
- Vegetables and Dairy
- How this was set
- Hand audited
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.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on mushroom.
From the same kitchens
More cooking from France.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.