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Champignons
Sautées À La Provençale |
- 3
tablespoons extra-virgin
olive oil
- 3/4
pound small, fresh mushrooms, stem ends
removed
pinch of sea salt
- 1/8
teaspoon freshly ground black pepper
- 2
tablespoons finely chopped flat leaf
parsley
- 1 clove
garlic
- 1 lemon
|
- Does not
need a hechsher: fresh
mushrooms, black pepper, parsley and
garlic.
- Need a
hechsher: extra-virgin
Olive oil
- No not
mix dairy and meat products
|
|
Wonderful
served with freshly cooked dried beans on
the side, or if large mushrooms, serve them
inside the mushrooms on a flat soup plate. |
|
Warm the olive
oil in a large frying pan over high heat.
Add mushrooms and sauté and toss for 3-4
minutes. Season with salt and pepper, and
then add the persillade (the mixture of
parsley and garlic). Sauté for 1-2 min.,
then squeeze over the lemon juice and serve. |
|
Persil is the
French word for "parsley" and persillade is
a mixture of chopped parsley and garlic |
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