Griddled mushrooms with herb butter

A recipe from France: The Cookbook

Preparation: 10 minutes

Cooking: 12 minutes

Serves: 6 people


6 – 12 large ceps, white or field mushrooms, depending on size

75g (2½oz) (⅓ cup) butter, melted

1 handful of mixed herbs, such as flat-leaf parsley, chervil and tarragon, chopped

salt and pepper


Wipe the mushrooms clean with a damp cloth. Cut off the stalks and put the caps on a griddle pan, rounded sides downwards.

Pour 40 g (1½oz) of the butter over them and cook for 10 – 12 minutes over a gentle heat. Mix the remaining butter with the herbs and season with salt and pepper.

Arrange the mushrooms on a serving dish and fill with the herb butter.

Serve as a starter or to accompany roast red meat or game.