Name: Cepes a la Bordelaise Mushrooms, Bordeauxstyle
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
			6	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <suechef@sover.net> on Feb 12, 1998

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