Recipe - Cepes A La Bordelaise Mushrooms Bordeauxstyle

1 One half pound Cepes or porcini mushrooms
3 tablespoon Duck fat
2 Cloves garlic; thinly cut or sliced up
1 Lemon; and zest , Juice of
4 tablespoon Parsley; chopped
Salt and pepper

Slice cepes into Three fourths inch thick slices. Heat duck fat in a 12inch saute pan
until smoking. Add cepes and cook until light golden brown, about 4 to 5
minutes. Add garlic and cook 1 minute. Add lemon juice and zest, parsley
and season with salt and pepper. Serve immediately.

Yield: 6 servings

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A23

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 12, 1998