SAUTEED WILD MUSHROOMS WITH SHALLOTS (CEPES BORDELAISE)
Provided by Craig Claiborne
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 127 milligrams, Sugar 1 gram, TransFat 0 grams
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Robin Mahmud
[email protected]This dish is a must-try for any mushroom lover.
Yeasin Bhuiyan HRidoy
[email protected]I'm so glad I found this recipe.
Eric Clark
[email protected]This is the best mushroom dish I've ever had.
Yathu Murugan
[email protected]I'll definitely be making this again.
Bianca Jackson
[email protected]5 stars! This dish is a keeper.
earth 007
[email protected]This recipe is easy to follow and the results are amazing. I highly recommend it.
Big Zave LFC
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this dish. The sauce is so good that it makes even the mushrooms taste delicious.
Ammar Malik
[email protected]This dish is a great way to use up leftover wild mushrooms. I also like to add a bit of chopped parsley at the end for a pop of color.
Nageena Bebe
[email protected]I love the earthy flavor of the wild mushrooms in this dish. They're perfectly complemented by the shallots and cepes bordelaise.
Malerie Mark
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The mushrooms are so flavorful and the sauce is rich and decadent.
Lili Nino-Aguilera
[email protected]I've made this dish a few times now and it's always a hit. The combination of wild mushrooms, shallots, and cepes bordelaise is simply divine.