Vegetarian

Provençal mushrooms (fonghi à la provençala)

Button mushrooms sautéed in olive oil with garlic and parsley, brightened with a squeeze of lemon. A light side or starter, typical of Provençal and Monegasque cooking.

22 min
4 servings
Easy
Budget-friendly
🇲🇨 Monaco

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Ingredients

Spices & seasoning

Salt
Pepper

Optional extras

1 tbsp Breadcrumbs

On the side

1 Baguette

Nutrition facts

187 kcal per serving

Protein: 5.4 g
Carbohydrates: 7.2 g
of which sugars: 5 g
Fat: 14.2 g
of which saturated fat: 2.2 g
Fiber: 2.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Clean the mushrooms with a damp cloth and cut them into quarters or thick slices.
Finely chop the garlic and the parsley separately.
Heat the olive oil in a large frying pan over high heat and sauté the mushrooms for 5 minutes until they brown and release their water.
Lower the heat, add the garlic and salt, and continue for 2 minutes, stirring.
Off the heat, add the parsley, a squeeze of lemon and some pepper, and serve warm with bread.