Cèpes à la bordelaise

Name: Cèpes à la bordelaise
Total time: 30 min
Yield: Serves 4
Cuisine: Bordeaux region
Ingredients: 800 g (1¾ lb) firm fresh porcini; 4 gray shallots, finely chopped; 40 g (½ cup) fine dry breadcrumbs; 4 tbsp olive oil; 1 bunch of flat-leaf parsley, chopped; The juice of ½ lemon; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Bordeaux-style porcini

⏱ 30 minServes 4Easy200 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

800 g (28 oz)firm fresh porcini mushrooms
4gray shallots, finely chopped
40 g (1½ oz)fine dry breadcrumbs
4 tbspolive oil
1bunch of flat-leaf parsley, chopped
The juice of ½ lemon
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

800 g (28 oz) firm fresh porcini mushrooms
4 gray shallots, finely chopped
40 g (1½ oz) fine dry breadcrumbs
4 tbsp olive oil
1 bunch of flat-leaf parsley, chopped
The juice of ½ lemon
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large heavy-bottomed skillet (28 cm / 11 in)

1 paring knife (9 cm / 3½ in blade)

1 cutting board (35 × 25 cm / 14 × 10 in)

03 — Method

Wipe the porcini with a damp cloth (don't wash them). Slice the caps 1 cm (⅜ in) thick and finely chop the stems with the shallots.
Heat half the olive oil over high heat and sear the caps for 4 minutes per side until well browned.
Set aside, add the rest of the oil and cook the stems and shallots over medium heat for 4 minutes until soft.
Add the breadcrumbs and toast for 2 minutes, stirring — they're what sets Bordeaux style apart from the Périgord version.
Return the caps to the pan with half the parsley and warm through over low heat for 2 minutes.
Season with flaky salt and pepper, add the lemon juice and remaining parsley, and serve very hot, alone or with steak.