CEPES BORDELAISE

By BobD

Ingredients

• 8 mushrooms, preferably cepes, although shiitake, porcini, Black Forest and other firm, round-shaped caps might be used, about 1/2 pound
• 1/4 cup corn, peanut or vegetable oil
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons finely chopped shallots
• 2 tablespoons fine fresh bread crumbs
• Juice of 1/2 lemon
• 1 tablespoon finely chopped parsley

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Remove and reserve mushroom stems. Place mushroom caps on flat surface and cut each in half, holding knife diagonally and slicing at slight angle. Chop stems.

Heat oil in heavy skillet and add sliced mushroom caps when very hot and starting to smoke. Sprinkle with salt and pepper. Cook over high heat, stirring and shaking skillet, about 2 minutes or until mushrooms are slightly crisp.

Pour off most of oil and add chopped mushroom stems, shallots and bread crumbs. Continue cooking about 1 minute or until crumbs are slightly browned.

Spoon mushrooms into warm serving dish and add lemon juice and chopped parsley.