Porcini Mushrooms Bordeaux-style: Cepes a la Bordelaise (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 tablespoons unsalted butter |
2 teaspoons fresh lemon juice |
1 pound fresh porcini mushrooms, stems removed and wiped clean |
3 tablespoons olive oil |
2 tablespoons minced shallots |
1/2 teaspoon minced garlic |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons chopped fresh parsley leaves |
Directions:
1. In a large skillet, melt the butter with the lemon juice over medium heat. Add the mushroom caps, cover, and cook, for 5 minutes. Add the olive oil, increase the heat, and cook, stirring, for 2 minutes. Lower the heat and simmer, stirring occasionally, until soft, 20 minutes. Add the shallots, garlic, salt, and pepper, and cook, stirring, for 3 minutes.
2. Remove from the heat and adjust the seasoning, to taste. Sprinkle with the parsley and serve.
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