Cepes A La Bordelaise Mushrooms, Bordeauxstyle
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 1 1/2 | lb | Cepes or porcini mushrooms |
| 3 | T | Duck fat |
| 2 | Cloves garlic, thinly sliced | |
| 1 | Lemon, and zest Juice of | |
| 4 | T | 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
A Message from our Provider:
“Have you kept your promise to God?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.6mg
Potassium: 18mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g