Around the champignons à la Provençale

GOURMANDE in OSAKA


Japan meets France on the table.

Champignons de Paris and shiitake. Both were at the limit. That was just in time to saute them in olive oil with garlic and add parsley.

This French main goes well with the rice and 2 Japanese sides :

ohitashi greens with sesame sauce. (more here)

Miso and sakekasu soup, with hijiki seaweed.

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