TABELIAAUTHENTIC RECIPE
Cèpes à la BordelaiseBordeaux-Style Porcini with Parsley and Garlic
- Total
- 27 min
- Difficulty
- ★★☆☆☆
- Serves
- 4 servings
- Prep 10 min
- Cook 17 min
Thick porcini slices are covered and cooked with oil and lemon juice, drained, then browned over high heat. Chopped parsley and garlic finish the mushrooms off the heat. This Bordeaux-style preparation uses oil rather than butter and accompanies meat or poultry.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
100Authenticity- Porcini mushrooms (cèpes), fresh or frozen500 gChoose firm mushrooms whose caps have not fully opened. Frozen mushrooms can be used in winter.
- Neutral vegetable oil60 mlUse 30 ml for the covered cooking and 30 ml for browning, divided into 2 batches of 15 ml. Larousse’s Bordeaux-style preparation uses peanut oil.
- Lemon juice15 ml
- Flat-leaf parsley10 gUse the leaves only.
- Garlic2 cloves
- Salt4 g
- Coarsely ground black pepper0.5 g
Method
Clean and slice the porcini; prepare the persillade
- 1 Scrape soil from the bases of fresh porcini with a knife and wipe the caps and stems with a well-wrung damp cloth. Use frozen slices directly; partly thaw whole frozen mushrooms in the refrigerator.
- 2 Cut caps and stems into 1 cm slices.
- 3 Finely chop the parsley leaves and 2 garlic cloves separately, then mix to make persillade.
Ready when
Continue when the slices are even and the parsley and garlic are finely chopped.
Caution
Soaking fresh porcini makes them absorb water and become soft.
Cook covered with oil and lemon juice for 5 minutes; drain
- 1 Put 30 ml oil and 15 ml lemon juice in a 28 cm skillet. Add the porcini, cover and cook over medium heat for 5 minutes. For frozen mushrooms, continue until no frozen parts remain.
- 2 Drain in a colander and wipe moisture from the skillet.
Ready when
Continue when the mushrooms have softened and liquid no longer collects beneath the colander.
Brown over high heat in 2 batches; season
- 1 Heat 15 ml oil in the skillet over high heat. Spread half the mushrooms in 1 layer and cook for 3 minutes, turning occasionally, then remove.
- 2 Cook the remaining mushrooms in the same way with the remaining 15 ml oil, then return the first batch.
- 3 Season with 4 g salt and 0.5 g black pepper.
Ready when
Continue when the cut surfaces are lightly golden and no watery liquid remains in the skillet.
Caution
Overlapping the mushrooms makes them steam and prevents browning.
Add the persillade off the heat and serve hot
- 1 Tilt the skillet and absorb excess oil with a paper towel.
- 2 Turn off the heat, add the persillade and toss to coat.
- 3 Transfer to warmed plates and serve immediately.
Ready when
The mushrooms are ready when bright green parsley is scattered throughout and the garlic smells fragrant.
Caution
Burning the garlic over high heat produces a harsh taste.
About this dish
At the 1933 Prix Goncourt dinner held at Drouant in Paris, Bordeaux-style cèpes were served after roast young turkey.
Cèpes became fashionable in the 18th century, reportedly spreading from King Stanisław’s court in Nancy. This is also said to explain why Bordeaux cèpes were called polonais, or Polish.
In October, villages in the Dordogne hold cèpe festivals. Many Périgord dishes are finished with persillade, as Bordeaux-style cèpes are; Sarlat-style potatoes are one example.
Bring the full course home next weekend.
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