Thursday, August 15, 2013

Mushrooms Philippe

One of my favourite recipes is Mushrooms Philippe which I found many years ago in the book Salads (1972) from the Cordon Bleu Cookery Course.
Unfortunately I mislaid the book and, having refound it, I have posted the recipe here because, unusually, I was unable to find it anywhere else on the Web, nor did appeals via Twitter etc. produce any results.  There was a reference to the dish on a site about retro foods, but the link was decidedly dodgy and only directed me to a roulette site.
So, lest it should get lost again, here it is:
Mushrooms Philippe
4-6 oz button mushrooms
1 large tablespoon olive oil
1 shallot (finely chopped)
1 wineglass red wine
1 teaspoon freshly chopped thyme
1-2 tablespoons French dressing (preferably made with red wine vinegar)
salt and pepper

Method
Wash and trim mushrooms (cut off stalks level with caps, slice stalks lengthways and put with mushroom caps).
Heat oil in a small frying pan. put in the mushrooms and the shallot.  Fry briskly for about 3minutes, turning and stirring them all the time.  [Note: I prefer to fry the shallots gently until soft before adding the mushrooms and frying 'briskly' for a further 3 minutes].
Lift out mushroom mixture with a draining spoon into a bowl.  Pour wine into the pan and boil until it is reduced by half.  Add to the mushrooms with the herbs and French dressing.  Season well, cover, and leave until cold.