Before I get into the Mushrooms de Provence recipe I will start at the beginning. Walking through the markets in Nice, France everywhere I looked I saw ‘Herbes de Provence’ being sold. Jars, bottles, by the scoop and in bags. I just had to see what it was all about. I had never heard of ‘Herbes de Provence’ before but after quick inspection, a few questions and a Google search I found out it was a herb mixture full of familiar players.
A combination of dried herbs including rosemary, thyme, parsley, marjoram, summer savoury, bay, fennel, chervil, oregano, tarragon, mint, even sometimes lavender and orange zest are combinations found in ‘Herbes de Provence’ blends.
Funnily enough I later remembered a French family I had met while travelling in Vietnam had told me ‘Herbes de Provence’ is crucial to a great Ratatouille! Just by smelling the mix I was immediately drawn to cooking this with some mushrooms.
This mushrooms de Provence recipe is a great, quick recipe, perfect for a lunch or light dinner.
Mushrooms de Provence Recipe
- 10-12 mushrooms
- 1 large garlic clove (2 smaller cloves)
- 2-3 small pinches Herbes de Provence
- 25g Butter
- 3 tbsp Olive oil
- 1/2 a small Dried chilli sliced fine or use chilli flakes
- Salt and Pepper to season
- 1 Baguette
Steps to make Mushrooms de Provence
- The measurements for the oil and butter may vary to your preference or just how thirsty your mushrooms are! You do want to add a little at a time, and have some delicious flavoured oil left for your bread to soak up.
- Pan to Medium heat
- Melt some butter and oil in your Pan and then add your garlic
- Add your Mushrooms and stir. Then add some more oil and butter to coat
- After a couple of minutes add your chilli and your ‘Herbes de Provence’. Be careful not to overdo your chilli or ‘Herbes de Provence’ it is really potent stuff! After all you want to taste mushrooms too!
- Keep stirring and adding oil and butter if necessary.
- Season with salt and Pepper.
- When cooked turn off the heat and add a little bit of butter to coat the mushrooms.
- Serve with some of the cooking oils and a crusty baguette.
This is a super simple recipe that does not lack flavour. Such a good dish to cook while traveling as the herbs are dried and will travel well if you have leftovers or want to BYO a ‘Herbes de Provence’ mix. If you are heading to France or particularly the South of France buy it there, it is everywhere! I cooked this regularly whilst in Nice as it was delicious, easy and locally inspired 😉 Give mushrooms de provence a go!
If you like this recipe you may also love my Fried Zucchini Flowers recipe which was also inspired by my time in Nice.