Gusto TV Golden Champignons en Persillade sur Baguette Recipe

Champignons en Persillade sur Baguette Recipe

This Champignons en Persillade sur Baguette recipe combines deeply browned cremini mushrooms with garlic, parsley, butter, crisp baguette, and melted Comté cheese for a satisfying French-inspired appetizer. Featured on Dinner in Paris, host Romain Avril prepares the mushrooms until beautifully caramelized before piling them onto toasted baguette and finishing them beneath the broiler. The result is a warm, savory dish with crisp bread, buttery mushrooms, aromatic garlic, fresh herbs, and bubbling cheese in every bite.

The Inspiration

Champignons en Persillade is a classic French preparation built around the simple but powerful combination of mushrooms, garlic, and parsley. The word persillade refers to a mixture traditionally centered on parsley and garlic, often used to finish vegetables, meats, seafood, or potatoes with freshness and aroma.

In Dinner in Paris, Romain Avril begins with small cremini mushrooms that are cleaned, halved, and cooked cut-side down in hot olive oil. This detail is important because placing the flat surface directly against the pan encourages stronger browning and helps create a flavorful golden crust.

Whether served as an appetizer, brunch dish, or small plate for entertaining, Champignons en Persillade sur Baguette demonstrates how traditional French flavor combinations can turn simple ingredients into something memorable.

Ingredients

454 g (1 lb) small cremini mushrooms, cleaned and halved
40 g (3 tbsp) olive oil, plus 40 g (3 tbsp) olive oil, divided
40 g (3 tbsp) butter
4 large cloves of garlic, minced
3 tbsp parsley, finely chopped
2 (5 inch) cut sections of fresh baguette, cut in half horizontally (total of 4 toast)
3/4 cup Comte cheese, grated
Salt and black pepper, to taste

Method

Pre-heat oven to broiler setting. Heat 1st half of the olive oil in pan over medium-high heat.
Add mushrooms in single layer cut side down. Do not overcrowd. Brown that side of the mushrooms for 3 minutes, then toss.
Keep cooking for another 4-5 minutes or until all sides of the mushrooms are golden brown.
Repeat this until all the mushrooms are cooked. Return all the mushrooms to the pan.
Add butter and melt over 1 minute. Add garlic and cook for 3-4 minutes. Toss in parsley and season with salt and pepper.
Remove mushrooms from pan and wipe clean. Add 2nd half of the olive oil to the pan over medium-high heat.
Place cut side of the baguette down in the hot pan. Toast for 2 minutes, or until it is a light golden brown.
Remove from the pan and do not toast the other side. Divide mushrooms over the toasted side of the baguette sections.
Sprinkle grated Comte cheese over the mushrooms.
Place ‘mushroom toast’ on a baking sheet and broil in the oven 2-3 minutes, or until the cheese is melted is starting to brown.
Remove from the oven and serve hot. Enjoy!

Serving Suggestions

For a classic appetizer presentation, place one baguette section on each small plate and serve while the Comté is still bubbling and lightly browned. A few fresh parsley leaves can be scattered around the plate if desired, although the mushroom mixture already provides plenty of color and aroma.

For brunch, the mushroom toasts can be served alongside fresh salad, eggs, or seasonal fruit. Their savory flavor makes them an excellent alternative to sweeter brunch pastries.

The recipe also works well as part of a larger small-plate menu. It can be served alongside vegetable appetizers, cheeses, or other French-inspired bites while still maintaining its own distinctive character.

Final Thoughts

This Champignons en Persillade sur Baguette recipe transforms mushrooms, garlic, parsley, butter, baguette, and Comté cheese into a rich and satisfying French appetizer.

Find more recipes from Dinner in Paris here!