Champignons a la Bordelaise (Mushrooms a la Bordelaise)

Ingredients

• some fine sound mushrooms
• three tablespoonfuls of oil or melted butter
• a teaspoonful of finely chopped parsley
• one or two shallots
• the juice of a lemon

Method

1. 1

   Peel and trim mushrooms, marinate in oil, pepper, and salt for an hour.

2. 2

   Grill mushrooms on both sides.

3. 3

   In a saucepan, heat oil or butter, add parsley, shallots, and lemon juice, and cook for about seven minutes.

4. 4

   Pour over mushrooms and serve immediately.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 15. The excerpt below is the record exactly as published.

Champignons a la Bordelaise (Mushrooms a la Bordelaise). — Choose some fine sound mushrooms all as much as possible of the same size, peel them, trim them neatly, and leave them for an hour in a marinade composed of oil, whole pepper, and salt. Then sprinkle them with ground pepper, and grill them on both sides over a clear fire. In the meantime put into a saucepan three table- spoonfuls of oil or melted butter, add a teaspoonful of finely chopped parsley, one or two shallots finely chopped, and the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.