• Eddie

Frenchified Mushrooms

Updated: Feb 7, 2018

Make this, and change your boring life. Your mushrooms are wack; they;re wet and slimy, mine are awesomely roasted and taste like slightly bacon-y super mushrooms. Then I mix the them with Frenchified onions and leeks, and it’s now the best condiment/sidepiece/French Salsa in your kitchen. This seriously goes with anything. Put some on a cracker with (or without) cheese, put it over boring proteins like grilled tempeh or a veggie burger, and not that shit’s awesome. Stuff a taco with it, put it over pasta, mix it in with rice, eat it on it’s own as a side dish. Hot, cold, room temp….do whatever you want. 


1 Lb. button mushrooms, stems removed, washed, sliced (mushrooms are filthy, take a minute to clean them.)

Olive oil

1 t paprika

Punch of salt

Black pepper

1 Leek, washed and thinly sliced (Leeks are dirtier than mushrooms, cuts the ends off, slice down the middle and rinse any grit out of the inside)

2 red onions, saute sliced. (you don’t have to wash these)

1 T thyme (fresh or dried)

½ C white wine


  1. Preheat oven to 350F

  2. Rub the sliced mushrooms with olive oil, paprika, salt and pepper. Place coated mushrooms on a parchment lined baking tray and roast for 20 minutes.

  3. Meanwhile, coat the bottom of a saucepan with olive oil and heat on med-low. Add the onions, leeks, wine, salt, pepper, and thyme. Mix well, then cook uncovered for 15 minutes until the wine has evaporated. Don’t get all caught up in stirring the onions. Leave them alone for the first 10 minutes, then give them a quick stir.

  4. Pull the mushrooms from the oven, and add to the onion/leek mix. Stir to combine. 

  5. Put it on anything, and that anything automatically becomes better

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© 2018 Eddie McNamara