Ingredients for Champignons A La Monegasque
- Button Mushrooms
- 4 anchovy fillets (soaked in fresh water for 2 hours if salted)
- Olive Oil
- Mint Sprig
- Juice of 1/2 lemon
- Parsley Sprigs
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How to Make Champignons A La Monegasque
- Trim the stems of 1 pound of cremini mushrooms. Leave small mushrooms whole; cut larger ones in half or quarters.
- Heat 2 tablespoons of olive oil in a heavy-bottomed pan over medium heat. Add the mushrooms and cook gently, stirring occasionally, for 5 minutes.
- Season with freshly ground black pepper to taste. Add 4 anchovy fillets (soaked in fresh water for 2 hours if salted), 2 tablespoons chopped fresh mint, and the juice of 1/2 lemon.
- Continue cooking, stirring occasionally, until most of the liquid from the mushrooms has evaporated (about 5-7 minutes).
- Remove from heat and sprinkle with 2 tablespoons of chopped fresh parsley. Serve immediately for best results.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
7g
Fat
8g
Carbs
1g
