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Portobellos à la persillade

Portobello A La Persillade

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.



  1. 1

    Remove stems from mushrooms and set aside for another use. Place spices and salt in a mortar and powder. Rub mushrooms with the spices.

  2. 2

    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.

  3. 3

    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