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Title: Cepes a la Bordelaise Mushrooms, Bordeauxstyle Categories: None Yield: 6 Servings 1 1/2 lb Cepes or porcini mushrooms 3 tb Duck fat 2 Cloves garlic; thinly sliced 1 Lemon; and zest , Juice of 4 tb Parsley; chopped Salt and pepper Slice cepes into 3/4 inch thick slices. Heat duck fat in a 12inch saute pan until smoking. Add cepes and cook until light golden brown, about 4 to 5 minutes. Add garlic and cook 1 minute. Add lemon juice and zest, parsley and season with salt and pepper. Serve immediately. Yield: 6 servings NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A23 Posted to MC-Recipe Digest by Sue |