Mushrooms Bordelaise is a hearty and rustic dish which exudes exemplary accompaniment for warm holiday meals. It is so easy to make that it brings a sense of relief among all the holiday cooking. In French it is called cepes a la Bordelaise and its roots stem back to Bordeaux in France. The garlic is the prime seasoning for the mushrooms. You can also make this dish more special with a splash of red wine.
Ingredients
- 1 pound mushrooms (porcini is best)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 1 tablespoon chopped, fresh parsley
Method
- 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, preferably from the pan.
