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Porcini à la Bordelaise
Cèpes à la Bordelaise

Serves: 2 : 2

Directions
Drain mushrooms from jar. In nonstick skillet over moderate heat, heat oil and butter. Add mushrooms and gently mix to coat with oil. Add thyme, reduce heat to low, and cook until moisture evaporates. Add 1 Tbsp of the lemon juice and cook 5 more minutes. Stir in parsley and the remaining lemon juice. Season to taste with salt and pepper. Transfer to warm plates and serve immediately.

Recipe Contributed By
JDV

Recipe Category: Vegetables


Ingredients
1 12.5 floz jar of cepes
1 Tbsp minced garlic
3 Tbsp olive oil Available Online
1 Tbsp unsalted butter
1 tsp minced fresh thyme (1/2 tsp dried thyme)
2 Tbsp lemon juice
2 Tbsp minced parsley
Salt and pepper




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