Mushrooms in White Wine
By Catherine B
Most tourists have picked up a pair of tiny tongs and slurped down a garlic snail or ‘escargot’ while in Paris. An appetiser popular since the Roman times, France (once part of the Roman Empire) is thought to have continued this tasty tradition. But there’s much more on offer in the French capital; from the impossibly sweet ‘pain au chocolate’ pastry to puffs of small biscuit pleasure – macarons. If you’re looking for lunch, a Salad Nicoise or Croque Monsieur will give you enough stamina to get you around to see all the famous monuments. These mushrooms in white wine sauce are also the perfect side to most Paris dishes!
- 500g of button mushrooms
- A large onion
- 20cl of white wine (dry)
- 1 teaspoon flour
- A little margarine
- Salt and black pepper
Level of difficulty Easy
Preparation time 15mins
Cooking time 40mins
Cost Average budget
Wash mushrooms and scrape out the black spots.
Slice them into halves.
Melt the margarine.
Add finely cut onion into a pan until brown.
Add the mushrooms salt and pepper, and cook for 10 minutes.
Added white wine and flour.
Cook another 30 minutes on low heat and voila!
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