Sauteed Wild Mushrooms with Shallots (Cepes Bordelaise)

1. 1

   Remove and reserve mushroom stems.

2. 2

   Place mushroom caps on flat surface and cut each in half, holding knife diagonally and slicing at slight angle.

3. 3

   Chop stems.

4. 4

   Heat oil in heavy skillet and add sliced mushroom caps when very hot and starting to smoke.

5. 5

   Sprinkle with salt and pepper.

6. 6

   Cook over high heat, stirring and shaking skillet, about 2 minutes or until mushrooms are slightly crisp.

7. 7

   Pour off most of oil and add chopped mushroom stems, shallots and bread crumbs.

8. 8

   Continue cooking about 1 minute or until crumbs are slightly browned.

9. 9

   Spoon mushrooms into warm serving dish and add lemon juice and chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.