Best Porcini Mushrooms Bordeaux Style Cepes A La Bordelaise Recipes

SAUTEED WILD MUSHROOMS WITH SHALLOTS (CEPES BORDELAISE)

Sauteed Wild Mushrooms with Shallots (Cepes Bordelaise) image

Provided by Craig Claiborne

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

8 mushrooms, preferably cepes, although shiitake, porcini, Black Forest and other firm, round-shaped caps might be used, about 1/2 pound
1/4 cup corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped shallots
2 tablespoons fine fresh bread crumbs
Juice of 1/2 lemon
1 tablespoon finely chopped parsley

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

BORDELAISE SAUCE WITH MUSHROOMS

Bordelaise Sauce With Mushrooms image

This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison

Provided by Lavender Lynn

Categories Sauces

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter
2 tablespoons shallots, minced
1 teaspoon garlic, minced (optional)
3 tablespoons butter
2 cups mushrooms, sliced fresh
1 cup beef broth
1/3 cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon thyme, chopped fresh, to taste
salt and pepper
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

Melt 1 tablespoon of butter in a skillet over medium heat.
Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes.
Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted.
Cook and stir the mushrooms until they begin to soften, about 5 minutes.
Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat.
Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes.
Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened.
Remove the bay leaf before serving.