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Porcini Mushrooms Bordeaux-Style - {Cepes A La Bordelaise}

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Ingredients

  • 4 tablespoons unsalted butter
  • 2 teaspoons fresh lemon juice
  • 1 pound fresh porcini mushrooms stems removed, and wiped clean
  • 3 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 2 tablespoons chopped fresh parsley leaves

Details

Servings 4

Preparation

Step 1

In a large skillet, melt the butter with the lemon juice over medium heat. Add the mushroom caps, cover, and cook, for 5 minutes. Add the olive oil, increase the heat, and cook, stirring, for 2 minutes. Lower the heat and simmer, stirring occasionally, until soft, 20 minutes. Add the shallots, garlic, salt, and pepper, and cook, stirring, for 3 minutes.

Remove from the heat and adjust the seasoning, to taste. Sprinkle with the parsley and serve.

This recipe yields 4 servings.

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