675 g/` 1⁄2 lb mushrooms juice of 1 lemon, strained
2 tablespoons olive oil 1 sprig fresh tarragon, chopped
4 fresh chives, chopped 1 sprig fresh thyme, chopped 1 sprig fresh chervil, chopped
1 teaspoon fennel seeds • salt and pepper
1 quantity Aioli , made with 10 cloves garlic


1.Slice the mushrooms thinly and sprinkle with the lemon Juice. Blanch in boiling water for a few minutes, then drain.
2.Heat the oil in a pan, add the mushrooms, herbs and fennel seeds and cook, stirring frequently, for 5 minutes.
3.Reduce the heat and cook the mushrooms slowly in their own Juices until tender.
4.Season with salt and pepper, remove from the heat and place in a warm serving dish. Serve with the aioli.

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