Cepes A La Bordelaise - Mushrooms, Bordeaux-Style |
Course : Italian
Source: Mario Batali
Serves: 6 |
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Ingredients:
1 1/2 pounds cepes or porcini mushrooms (as large as possible) |
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 |
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Preparation / Directions:
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)
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