Porcini Mushrooms Bordeaux-style: Cepes a la Bordelaise

1. 1

   In a large skillet, melt the butter with the lemon juice over medium heat.

2. 2

   Add the mushroom caps, cover, and cook, for 5 minutes.

3. 3

   Add the olive oil, increase the heat, and cook, stirring, for 2 minutes.

4. 4

   Lower the heat and simmer, stirring occasionally, until soft, 20 minutes.

5. 5

   Add the shallots, garlic, salt, and pepper, and cook, stirring, for 3 minutes.

6. 6

   Remove from the heat and adjust the seasoning, to taste.

7. 7

   Sprinkle with the parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.