Hearty and rustic, this mushrooms Bordelaise recipe makes a delicious accompaniment to a traditional steak dinner. A foundation of cuisine from Bordeaux, the garlic cannot be removed from seasoning the mushrooms. To prepare the authentic recipe, you can choose to leave the garlic cloves whole and remove them after their essence has been imparted into the dish. Enhance the cepes bordelaise with a glass of robust red wine.
- 1 pound mushrooms (porcini is best)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves of garlic, minced or whole
- 1 tablespoon chopped, fresh parsley
How to make cepes a la Bordelaise:
Rinse the mushrooms and wipe them dry. Separate the mushroom caps from the stems. Chop the stems and reserve them for later use.
In a large skillet, heat the butter and the oil over medium heat until the butter melts. Add the mushroom caps to the pan and sauté them until they begin to turn brown, for about 5 to 8 minutes. Transfer the caps to a plate.
Add the chopped mushroom stems, garlic, and fresh parsley to the hot pan and sauté them for 5 minutes.
Add the browned mushroom caps back into the pan, cover, and cook over low heat for 10 to 15 minutes, until all the mushrooms are cooked through and tender. Serve the mushrooms Bordelaise hot from the pan.
This cepes Bordelaise recipe makes 3 to 4 servings.