Herbes de Provence Seasoning
Written by Florence Heeman
Although this is a traditional French herb-blend, the North American version with lavender adds to the flavour combination. This is bare bones version but you can create more elaborate mixes including fennel, chervil, tarragon or mint being added.
Prep Time: 2 minutes
Yield: Makes about 4 tbsp (60 mL)
- 2 tsp/10 mL dried thyme
- 2 tsp/10 mL dried basil
- 2 tsp/10 mL dried savory
- 2 tsp/10 mL dried rosemary
- 1 tsp/5 mL dried oregano
- 1 tsp/5 mL lavender
- Mix all ingredients; store in an airtight container, away from heat and light.
- Use on roasted vegetables and lamb, to season everything, from soups to grilled chicken, or in shortbread cookies. It’s a versatile, easily made blend of garden herbs.
- Take a skinless breast of chicken, coat it in olive oil and sprinkle both sides with Herbes de Provence. Let it marinate for an hour or so, then grill it.
Mushrooms Provençal Recipe
This recipe for sautéed Mushrooms is an “easy dish” to prepare and serves a family of four. Earthy mushrooms are aromatic, spices make it delicious served hot or cold.
Total Time: 20 minutes
- 8 oz fresh white mushrooms, quartered
- 3 Tbsp butter (or extra virgin olive oil)
- 1 generous Tbsp Herbes de Provence
- Kosher salt, to taste
- Melt the butter in a heavy-bottomed sauté pan over medium heat.
- Add the mushrooms and sauté for about 5 minutes or until they're fully coated with butter and start to soften a little.
- Add the Herbes de Provence and cook for another 10 minutes, stirring frequently, or until the mushrooms are ever-so-slightly browned but still nicely soft and juicy.
- Season to taste with Kosher salt and serve right away, or cool and serve at room temperature.
Adapted from recipe by Martin Zibauer