Without defrosting, pour the contents into a hot pan, with no oil or butter. Cook over a high heat until all the water has evaporated. Then add your choice of oil or butter and brown the mushrooms. To finish cooking, season to your taste with parsley, garlic, salt and pepper…
Serve with white and red meat, poultry or game.
A glass of Coteaux du Tricastin will go wonderfully with this mushroom medley.