Cèpes Sautéed in Oil in the Style of Bordeaux from The Cooking of South West France by Paula Wolfert
It was a hundred years ago that the fashionable Café Anglais first introduced cèpes à la Bordelaise to Paris, a dish in which these wild forest mushrooms and garlic were cooked in oil. This was...
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Ingredients
- 2 large fresh cèpes or other boletes
- 1 large garlic clove, chopped
- 3 tablespoons French peanut oil or mild-flavored olive oil
- Salt
- freshly ground pepper
- 1 teaspoon Fresh lemon juice
- 2 teaspoons minced fresh flat-leaf parsley
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