2023 Tour de France - Stage 21: Saint-Quentin-en-Yvelines to Paris.
The 2023 Tour de France is now all buttoned up, as is my culinary ridealong! While it is true there is no distinct Parisian cuisine per say, I learned watching Top Chef this year that they certainly love their button mushrooms. While I was hoping Chef Sara Bradley would’ve released her delicious mushroom soup, from the season finale, it hasn’t happened. So, instead I made these absolutely delicious seared and sautéed Champignons de Paris. They are juicy, earthy, and extremely tasty.
Sautéed Mushrooms
Olive oil
½ lb button mushrooms
1 garlic clove, minced
1 tbsp butter
Half a lemon
½ tsp minced fresh thyme
White wine
1 tsp minced fresh parsley leaves
Heat oil in a skillet over medium-high heat.
Add in the mushrooms and cook, undisturbed, for about 4 minutes.
Once you hear the oil start popping, as the water escapes the mushrooms, add in the garlic along with a pinch of salt and stir and lower the heat to medium.
Once the garlic is fragrant, add in the butter and toss the mushrooms in the melting butter and continue to cook, stirring frequently for another few minutes.
Add in the thyme and the juice of the lemon half. Stir and splash in some wine.
Cook until the sauce reduces to a few tablespoons, a few more minutes.
Sprinkle on the parsley and stir once more. Season with some freshly cracked black pepper and serve.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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