April in Paris...it's a song, it's a special feeling, and with a few days left to April, it's time to make some French food. Part of International Publishing's International Recipe Series, the little booklet Cooking French Style was published in 1979 but is still available on Amazon. As the preface notes: "The important thing to remember is that the French take advantage of whatever is available and make the most of it. Each meal is treated as a celebration, and even the simplest food should be served with flourish." The booklet of course has recipes for the traditionally well-known French Onion Soup and Cheese Soufflé, Coq au Vin, Cassoulet, Crêpes Suzette and the mother sauces, but these Mushrooms à la Provençale are absolutely delicious, especially when paired with French bread rounds sprinkled with grated Fontina cheese, then toasted until brown.
1 pound fresh mushrooms
2 tablespoons olive oil
salt and pepper
2 tablespoons chopped parsley
2 tablespoons water
1 large clove garlic
1 1/2 tablespoons flour
1/4 cup dry white wine
Wash the mushrooms. If they are large, cut in pieces. If small, leave whole. Heat the oil in a frying pan. Add mushrooms, salt, pepper, parsley, and garlic and fry gently for 10 minutes, stirring occasionally. Sprinkle with flour and stir in gently. Add water and wine and stir until well-blended. Simmer 10 minutes and serve very hot.
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Serving the rest of the dry (icy chilled) white wine with the mushrooms and French bread rounds is also an excellent option.
