Cepes a la bordelaise mushrooms, bordeauxstyle
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Cepes or porcini mushrooms |
| 3 | tablespoons | Duck fat |
| 2 | Cloves garlic; thinly sliced | |
| 1 | Lemon; and zest , Juice of | |
| 4 | tablespoons | Parsley; chopped |
| Salt and pepper | ||
Directions
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