Cepes A La Bordelaise - Mushrooms, Bordeaux-Style
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

1 1/2 pounds cepes or porcini mushrooms
3 tablespoons duck fat
2 cloves garlic -- thinly sliced
1 teaspoon lemon and zest -- juice of
4 tablespoons chopped parsley
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
 

Preparation:

Slice cepes into 3/4-inch thick slices. Heat duck fat in a 12-inch sauté 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A23)