pigeons with mushrooms served on a plate with a sprig of rosemary
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Pigeons aux Champignons (Pigeons with Mushrooms)

Pigeons aux Champignons (Pigeons with Mushrooms) is a traditional French recipe for a classic dish of farmed pigeons baked with mushrooms that are served with a butter sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Pigeons with Mushrooms (Pigeons aux Champignons).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

2

Rating: 4.5 star rating

Tags : Sauce RecipesStew RecipesGame RecipesFrench Recipes

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Ingredients:

2 tbsp butter
20 mushrooms, sliced
2 plump pigeons
salt and freshly-ground black pepper, to taste
2 tbsp butter, melted
juice of 1/2 lemon

For the Butter Sauce:
2 tsp plain flour
1 tbsp butter
80ml white wine

1 garlic clove, finely chopped
4 tbsp fresh parsley, finely chopped

Method:

Use the 2 tbsp butter to liberally butter a deep fireproof dish then slice half the mushrooms and arrange in the base. Halve the pigeons, season well then arrange on top of the mushrooms. Slice the remaining mushrooms and arrange on top of the pigeons. Sprinkle the melted butter and lemon juice over the top then transfer to an oven pre-heated to 180°C and bake for 35 minutes.

In the meantime, prepare the butter sauce. Melt the butter in a small saucepan then scatter the flour over the top before stirring in to form a smooth roux. Whisk in the wine then season to taste and cook for a few minutes, or until thickened. Pour the resultant sauce into the dish with the pigeons and mix in with the mushrooms.

Sprinkle with the garlic and parsley then cook, unlidded, for a further 10 minutes. Serve hot with noodles or mashed potatoes.