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