Porcini Mushrooms Bordeaux-style: Cepes a la Bordelaise

  0.0 – 0 reviews  • Shallot Recipes
Level: Easy
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 4 servings
Level: Easy
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 4 servings

Ingredients

  1. 4 tablespoons unsalted butter
  2. 2 teaspoons fresh lemon juice
  3. 1 pound fresh porcini mushrooms, stems removed and wiped clean
  4. 3 tablespoons olive oil
  5. 2 tablespoons minced shallots
  6. 1/2 teaspoon minced garlic
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon freshly ground black pepper
  9. 2 tablespoons chopped fresh parsley leaves

Instructions

  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.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 222
Total Fat 22 g
Saturated Fat 9 g
Carbohydrates 6 g
Dietary Fiber 1 g
Sugar 2 g
Protein 3 g
Cholesterol 31 mg
Sodium 301 mg
Serving Size 1 of 4 servings
Calories 222
Total Fat 22 g
Saturated Fat 9 g
Carbohydrates 6 g
Dietary Fiber 1 g
Sugar 2 g
Protein 3 g
Cholesterol 31 mg
Sodium 301 mg

 

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