Persillade is a simple sauce based on parsley and garlic. It allows to quickly turn something pan-fried into a delicious dish. To make it even more flavorful, add a hint of chopped anchovy.
- 4 large portobellos
- 2 Tbsp dried onion
- 1 Tbsp mustard seed
- ½ tsp fennel seed
- 1 tsp coriander seed
- ½ tsp black pepper
- Salt to taste
- 3 Tbsp duck fat or coconut oil
- ½ cup parsley
- 4 cloves garlic
- 1 lemon
- Remove stems from mushrooms and set aside for another use. Place spices and salt in a mortar and powder. Rub mushrooms with the spices.
- Heat a large pan over medium. Add duck fat then mushrooms, dark side down. Pan fry for about 5 minutes. Flip and cook for 3 more minutes.
- Meanwhile finely chop parsley and garlic together. Spread persillade around the mushrooms and squeeze lemon juice around the mushrooms. Cook for 1 minute more. Serve mushrooms garnished with persillade.
A variation of the Pan-fried Provençal Lamb from The Spice Trekkers Cook at Home