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Cepes a la Bordelaise Mushrooms, Bordeauxstyle
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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 <[email protected]> on Feb 12, 1998
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