Sauteed Wild Mushrooms with Shallots (Cepes Bordelaise)
- Total Time
- 10 minutes
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Ingredients
- 8mushrooms, preferably cepes, although shiitake, porcini, Black Forest and other firm, round-shaped caps might be used, about ½ pound
- ¼cup corn, peanut or vegetable oil
- Salt to taste if desired
- Freshly ground pepper to taste
- 2tablespoons finely chopped shallots
- 2tablespoons fine fresh bread crumbs
- Juice of ½ lemon
- 1tablespoon finely chopped parsley
Nutritional analysis per serving (4 servings)
139 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 130 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove and reserve mushroom stems. Place mushroom caps on flat surface and cut each in half, holding knife diagonally and slicing at slight angle. Chop stems.
- Step 2
Heat oil in heavy skillet and add sliced mushroom caps when very hot and starting to smoke. Sprinkle with salt and pepper. Cook over high heat, stirring and shaking skillet, about 2 minutes or until mushrooms are slightly crisp.
- Step 3
Pour off most of oil and add chopped mushroom stems, shallots and bread crumbs. Continue cooking about 1 minute or until crumbs are slightly browned. Spoon mushrooms into warm serving dish and add lemon juice and chopped parsley.
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