cepes a la bordelaise mushrooms, bordeauxstyle

6 Servings
1½ pounds Cepes or porcini mushrooms
3 tablespoons Duck fat
Cloves garlic; thinly sliced
Lemon; and zest , Juice of
4 tablespoons Parsley; chopped
  Salt and pepper

Slice cepes into ¾ inch thick slices. Heat duck fat in a 12inch saute pan until smoking. Add cepes and cook until light golden brown, about 4 to 5 minutes. Add garlic and cook 1 minute. Add lemon juice and zest, parsley and season with salt and pepper. Serve immediately.

Yield: 6 servings

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A23 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 12, 1998

Similar recipes

Random recipe of the day

Charoset (apple relish with chopped nuts)

Follow us

 Subscribe in a reader