Les Cèpes a La Bordelaise

Name: Les Cèpes a La Bordelaise
Cuisine: France
Ingredients: A few cèpes or large mushrooms; a few sprigs of chopped parsley, salt, pepper and salad oil; a few sprigs of chopped parsley, salt, pepper and salad oil; a few sprigs of chopped parsley, salt, pepper and salad oil; A few cèpes or large mushrooms; 1 large shallot or 2 small ones; ½ clove of garlic; a few sprigs of chopped parsley, salt, pepper and salad oil

Cèpes à La Bordelaise

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

The cèpe is a fungus, very popular in France, and although it grows in England it is very little known and difficult to procure in this country. But large mushrooms are equally nice done in this way.

Ingredients

A few cèpes or large mushrooms
1 large shallot or 2 small ones

Europe
France
Side dish
Gluten-free
Mediterranean
Vegan

Method

Peel the cèpes or mushrooms carefully and put them in a deep frying pan of hot oil with the stalks uppermost. Cook for about 10 minutes, then turn them and cook slowly for another 5 or 8 minutes till they are tender. When they are half done, add the chopped shallots, garlic, and season well with salt and pepper. Serve on a very hot dish, pour a little of the hot oil, shallots a