CookEat Recipe
Ceps Bordelaise
Canned porcini sautéed with shallots, garlic and fresh parsley.
Method
Steps
Step 1
Open the pint can of plain commercially canned porcini. Drain the mushrooms on a sieve, wipe them well and slice them. Peel and finely chop the four shallots.
Step 2
Heat the tablespoon of vegetable oil in a frying pan. Add the shallots and cook for about one and a half minutes. Add the sliced porcini, season with the half teaspoon of salt and three saltspoons of pepper, and fry briskly for about six minutes, tossing occasionally.
Step 3
Wash and drain the two parsley branches. Finely chop the parsley together with the half garlic bean. Add to the mushrooms and toss while heating for about two minutes. Transfer all the mushrooms to a hot vegetable dish and serve.
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