Mushrooms Provençal

You may have noticed there’s a preponderance of mushroom recipes on here at the moment, owing to the fact that I bought a massive box of them at the market recently for the princely sum of £2!

Mushrooms on toast were delicious; we’ve had a gorgeous mushroom risotto; spaghetti with garlic mushrooms was also very nice and I gave a bagful to my daughter-in-law which left just enough for last night's dinner...

Now, I have no idea whether this recipe is really "Provençal" or not, but I had a mental block and couldn't think what else to call it. It seems to have most of the composite parts of other Provençal recipes I've found online so if I say it's from Provence, then it is!


2 banana shallots, chopped
2 cloves garlic, crushed
1tbsp olive oil
400gm chestnut mushrooms, sliced or quartered if large
1 tin of chopped tomatoes
10 green olives, sliced
1 tsp fresh thyme leaves
100ml red wine
chopped parsley to sprinkle

Heat the oil in a very large saucepan (you'll need plenty of room when you add the mushrooms) and saute the chopped shallots until golden. Add the garlic and mushrooms and cook until all the liquid from the mushrooms has evaporated. Add the tomatoes, olives, wine and thyme. Bring to the boil then simmer for about 20 mins without a lid until the sauce has reduced and thickened a little.

Sprinkle with parsley and serve with rice and a green veg.

Serves 2 generously.