I made these originally as part of my Comme Çi Comme Ça Salade Niçoise… but when I make them by themselves, I like to do something nice to them that the former recipe does not includes.
Lately something has been bothering me about how I named my version of Salade Niçoise. In my conversational French class we discussed how real French people do not say the phrase “comme çi comme ça” to refer to the English phrase “more or less”. Apparently they use more commonly “plus ou moin”, which is literally, “more or less”. Apparently only people who learn French use the phrase “comme çi comme ça”. Should I change the name of the recipe? Discuss amongst yourselves and let me know your POV.
Revenons nos muttons…
More recently, I made these mushrooms to accompany my Blue Cheese Polenta and the combination was nothing short of amazing!!!
ROASTED MUSHROOMS with Lemon Juice
½ packet of button mushrooms, sliced in half 2 tbs Olive oil Kosher salt to taste Freshly Cracked Black Pepper to taste The juice of ½ lemon
- Pre-heat oven to 350° F.
- Clean and wipe well the mushrooms. Slice them in half.
- On a baking sheet lined with parchment paper, toss the mushroom halves with olive oil, salt and pepper. Super simple.
- Roast in the oven for about 20 -25 minutes.
- Serve them while they’re still warm and drizzle the lemon juice on top of mushrooms.
The tanginess of the lemon juice pairs very well with the earthiness of the mushrooms. I started doing this after I tasted the stuffed mushrooms at Magianno’s once. I loved the flavor combination. These are great for a quick supper any day of the week, but still, easy and flavorful enough for company.