Garlic Sautéed Mixed Mushrooms — Champignons à la Bordelaise
The Bordeaux bistro classic, mixed mushrooms pan-sautéed hot and fast with garlic, shallot and parsley, served over garlic sourdough.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Quarter 300g chestnut mushrooms, halve 160g shiitake, tear 160g oyster mushrooms into strips. Finely chop 2 shallots, 6 garlic cloves, and 6 tbsp parsley (divide into 1/4 cup and 2 tbsp). Chop 2 tsp thyme. Slice sourdough into 4 thick slices.
Toast
Brush sourdough with 3 tbsp olive oil, toast in a dry pan over medium-high heat 2–3 minutes per side until golden and marked. Rub warm bread with halved garlic clove, set aside.
Sear
Heat 30g butter and 2 tbsp olive oil in a large heavy pan over high heat until foaming. Add all mushrooms in a single layer with a pinch of salt, leave undisturbed 3–4 minutes until edges caramelize. Toss once, sauté 3–4 minutes more until liquid evaporates.
Saute
Reduce to medium heat, add remaining 30g butter, shallots, chopped garlic, and thyme. Sauté 2–3 minutes until fragrant and shallot softens. Pour in 1/2 cup white wine, scrape the base clean, reduce 1–2 minutes until almost dry.
Finish
Remove from heat, stir in 1/4 cup parsley, 2 tsp lemon juice, remaining salt, and pepper. Toss 80g arugula with 1 tbsp olive oil and a pinch of salt in a small bowl.
Plate
Place garlic toasts on warm plates, spoon mushrooms generously over. Scatter remaining parsley, 20g shaved Parmesan, and fresh pepper. Serve with dressed arugula and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.