Champignons à la Niçoise
This is a chilled hors d'oeuvre to serve before dinner, perhaps with some black olives, radishes and good crusty bread. Works with cremini as well as your favorite wild mushrooms.
by Bo Letos
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Craterellus tubaeformis. © lostcoastmike (CC-BY-NC) (from inaturalist.org, obs. 193898995)
Method
Brush or wipe mushrooms clean and trim the stalks.
Heat the oil in a pan and gently cook the onion until soft.
Stir in the garlic and mushrooms.
Add the tomato and cook over high heat until the liquid from the tomatoes has evaporated.
Pour in the wine, water and lemon juice and season lightly with salt and pepper.
Cook over high heat until the liquid has reduced, to leave just enough sauce to coat the mushrooms.
Remove from the heat and stir in the tarragon.
Spoon the mushrooms into a dish and allow to cool before serving.
Recipe contributed:
September
1996
Enjoy in the late summer and early fall while we have good fresh garden or farmer's market tomatoes. Use good quality canned plum tomatoes when fresh tomatoes start tasting like cardboard!
When the tomatoes are gone, we'll have rain to find more flavorful mushrooms to substitute! It's a trade-off...
I came up with this recipe after being inspired by Recipes from a French Herb Garden, by Geraldene Holt.
Editor's note: The above-mentioned cookbook is out of print, but you can still find it in thrift bookstores online.
Objective:
Appetizer
Total Time:
About an hour
Yield:
3 to 4 servings
Suggested Mushrooms:
- Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus)
- Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum)
- Morel (Morchella sp.)
- Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus)
- Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
- Portobello/portabella, champignon, cremini, button (Agaricus bisporus)
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Ingredients
1 lb. button, cremini, or wild mushrooms*
2 Tbsp. fruity olive oil
1 large onion, chopped
1 clove garlic, finely chopped
2 large tomatoes, peeled, seeded and chopped
2/3 cups dry white wine
2/3 cups water
Juice of 1/2 lemon
Salt, freshly ground pepper to taste
2 tsp. finely chopped fresh tarragon
* Other options to experiment with:
Thickly sliced Porcini should stand up well to the garlic, tomatoes, and wine.
Chanterelles might pair nicely with the tarragon and bright tang of lemon juice.
Hedgehogs release less water, which may result in a richer coating of sauce.
Yellowfoot can be left whole or halved, making a gorgeous presentation.
King oysters (sliced into rounds or chunks) or shiitakes would also provide a meaty bite.