CEPES PROVENCALE (SAUTEED WILD MUSHROOMS WITH GARLIC)

Cepes Provencale (Sauteed wild mushrooms with garlic) image

Provided by Craig Claiborne

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 mushrooms, preferably cepes, although shiitake, porcini, Black Forest or other firm mushrooms with round-shaped caps can be used, about 1/2 pound
1/4 cup olive oil
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons fine fresh bread crumbs
1 teaspoon finely minced garlic
1 tablespoon finely chopped parsley

Steps:

Remove and reserve mushrooms stems. Place 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 it is 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, bread crumbs and garlic. Cook, stirring, about 1 minute or until crumbs are slightly browned. Sprinkle with chopped parsley and serve.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 127 milligrams, Sugar 1 gram