Mushrooms Bordelaise

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Updated on 02/23/22
Mushrooms Bordelaise
NightAndDayImages / Getty Images
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
146 Calories
13g Fat
7g Carbs
3g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 146
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 23%
Cholesterol 15mg 5%
Sodium 49mg 2%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 3g
Vitamin C 6mg 32%
Calcium 14mg 1%
Iron 2mg 12%
Potassium 420mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hearty and rustic, mushrooms Bordelaise makes a delicious accompaniment to a traditional steak dinner. A foundation of cuisine from Bordeaux, the garlic cannot be removed from seasoning the mushrooms. To prepare the authentic recipe, you can choose to leave the garlic cloves whole and remove them after their essence has been imparted into the dish. Enhance the cepes bordelaise with a glass of robust red wine.

Ingredients

  • 1 pound mushrooms, preferably porcini

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced or whole

  • 1 tablespoon chopped fresh parsley

Steps to Make It

  1. How to make cepes a la Bordelaise:

  2. Rinse the mushrooms and wipe them dry.

  3. Separate the mushroom caps from the stems. Chop the stems and reserve them for later use.

  4. In a large skillet, heat the butter and the oil over medium heat until the butter melts.

  5. Add the mushroom caps to the pan and sauté them until they begin to turn brown, for about 5 to 8 minutes. Transfer the caps to a plate.

  6. Add the chopped mushroom stems, garlic, and fresh parsley to the hot pan and sauté them for 5 minutes.

  7. Add the browned mushroom caps back into the pan, cover, and cook over low heat for 10 to 15 minutes, until all the mushrooms are cooked through and tender.

  8. Serve the mushrooms Bordelaise hot from the pan.

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