Mushrooms Bordelaise

Ingredients

• ½ pound mushrooms
• 2 shallots, minced fine
• ½ pound butter
• 2 tablespoons lemon juice
• Salt and pepper
• 1 teaspoon minced parsley

Method

1. 1

   Cut off all but ½ inch of the mushroom stems.

2. 2

   Let lie for a few minutes in plenty of cold water, first right side up, then upside down.

3. 3

   Dry on a linen towel.

4. 4

   Cut in thin slices through the stem.

5. 5

   Heat butter to near smoking.

6. 6

   Add part of the mushroom slices and toss and turn in the butter.

7. 7

   Add the rest, season, fry for a moment, add shallots, and let fry 2 minutes.

8. 8

   Cover closely, reduce heat and smother 2-4 minutes.

9. 9

   Add lemon juice, and parsley, and serve at once in a hot dish.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 149. The excerpt below is the record exactly as published.

MUSHROOMS BORDELAISE (Cepes a la Bordelaise) Yi pound mushrooms 2 shallots, minced fine Ys pound butter 2 tablespoons lemon juice Salt and pepper 1 teaspoon minced parsley

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