Porcini Mushrooms Bordeaux-style: Cepes a la Bordelaise

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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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

Directions

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

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