Perhaps not a pretty dish, there I said it. This is a rustic mountain dish from Haute Savoie, a region of France. It uses vinegar and lemon to add real tang to the mushrooms which are eaten cold – they go well with some excellent bread. In modern times it is great as part of an appetiser plate or part of a mezze/tapas style meal. The vinegar gives it the characteristics of a quick pickle or chutney, and it will pair well with other small dishes.
Champignons Montagnard | Mushroom Savoy
500g button mushrooms
1 lemon, juiced
3 Tblspn olive oil
2 white or red onions, chopped
1 clove garlic, chopped
100 ml wine vinegar
300g tomatoes, chopped
salt, black pepper
Wipe mushrooms and cut into quarters. If they are large mushrooms, cut each quarter into halves.
Measure the juice of the lemon and mix with 2 – 3 times as much water. Sprinkle over the mushrooms and mix well. Allow to sit.
Heat the olive oil in a pan and gently cook the garlic and chopped onions until the onions are translucent. Add the vinegar and reduce to half the volume over a brisk heat.
Add the chopped tomatoes and bouquet garni, and season with salt and black pepper. Cook slowly without a lid for around 20 – 25 minutes.
While this is cooking, heat some peanut oil until almost smoking. Add the mushrooms carefully, and fry over a brisk heat. Cook until all the liquid has evaporated.
When the tomatoes are cooked, remove the bouquet garni and mix in the mushrooms.
Cool and serve cold.
Add a little brown sugar to the tomatoes near the end of cooking to make this a sweet-sour dish.
This is a good dish for mushrooms that have been left too long in the fridge and are a little past their prime. It revitalises them very well.