Entree: France – Bordeaux / Aquitaine – Cèpes à la Bordelaise (Wild porcini mushrooms sautéed and finished in a Bordelaise-style red wine, shallot and butter sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (450 g) fresh cèpes (porcini), cleaned and sliced
- 4 tbsp (60 g) unsalted butter, divided
- 1 tbsp (15 ml) olive oil
- 2 shallots, minced (about 2 oz / 60 g)
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry red wine (Bordeaux-style)
- 1/2 cup (120 ml) beef or veal stock (or demi-glace for greater intensity)
- 1 tsp (5 ml) lemon juice
- 2 tbsp (8 g) flat-leaf parsley, chopped
- Salt and freshly ground black pepper to taste

Instructions

1. Pat the porcini dry and slice into even pieces. Heat a large skillet over medium-high heat and add 2 tbsp (30 g) butter with 1 tbsp (15 ml) olive oil.
2. When foaming subsides, add the porcini in a single layer and sauté without moving until golden on one side, about 2–3 minutes; flip and sauté until just cooked through, about 1–2 more minutes. Remove mushrooms and keep warm.
3. Add remaining 2 tbsp (30 g) butter to the skillet, reduce heat to medium, and add minced shallots; sauté until softened and translucent, about 2 minutes. Add minced garlic and cook 30 seconds more.
4. Pour in the red wine and simmer briskly, scraping up any browned bits, until reduced by about half, 3–4 minutes. Add the stock and simmer until sauce coats the back of a spoon, about 4–5 minutes.
5. Return mushrooms to the skillet, add lemon juice and chopped parsley, toss gently to coat and warm through, then season with salt and pepper to taste and serve immediately.