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Cèpes à la bordelaise
Bordeaux's porcini sautéed with garlic, shallot and parsley (cèpes à la bordelaise)
In autumn, when cèpes push up through the pine forests of the Landes and the oak woods of the Gironde, Bordeaux families fry them the local way: thick slices browned hard in a hot pan, then tossed with shallot, garlic and plenty of parsley. They come to the table as a side for Sunday lunch, piled on toast for a starter, or beside an omelette for supper. Many cooks use duck fat; this version uses olive oil, so it is vegan. Out of season, use chestnut mushrooms with a few soaked dried porcini for flavour. Chef's tip: wipe the cèpes with a damp cloth instead of washing them; wet mushrooms steam instead of browning.
- Total time
- 22 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Method
0/4 doneStep 1: Wipe 1 ⅛ lb fresh cèpes (porcini) clean with a damp cloth and trim the base of the stalks. Cut the caps into thick slices and chop the stalks finely, keeping them separate.
5 minStep 2: Heat 3 tbsp olive oil in a large frying pan over a high heat until shimmering. Add the sliced caps in one layer and fry for 3–4 minutes per side, until deep golden. Common mistake: crowding the pan; cook in two batches if needed, or they will stew in their own juice.
8 minStep 3: Season with ¾ tsp salt, push the mushrooms to the side and add 1 tbsp olive oil, the chopped stalks, 2 shallots and 2 clove garlic. Cook for 2 minutes over a medium heat, until the shallots soften and smell sweet, without letting the garlic burn.
2 minStep 4: Toss everything with ½ oz flat-leaf parsley and ½ tsp black pepper and serve hot.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 4 g
- Carbs
- 7 g
- Fat
- 12 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cèpes à la bordelaise take?
- About 22 minutes in total: 10 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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