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Categories:Viewed: 51 - Published at: 6 years ago
Ingredients
- 8 mushrooms, preferably cepes, although shiitake, porcini, Black Forest and other firm, round-shaped caps might be used, about 1/2 pound
- 1/4 cup corn, peanut or vegetable oil
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 tablespoons finely chopped shallots
- 2 tablespoons fine fresh bread crumbs
- Juice of 1/2 lemon
- 1 tablespoon finely chopped parsley
Method
- Remove and reserve mushroom stems.
- Place mushroom caps on flat surface and cut each in half, holding knife diagonally and slicing at slight angle.
- Chop stems.
- Heat oil in heavy skillet and add sliced mushroom caps when very hot and starting to smoke.
- Sprinkle with salt and pepper.
- Cook over high heat, stirring and shaking skillet, about 2 minutes or until mushrooms are slightly crisp.
- Pour off most of oil and add chopped mushroom stems, shallots and bread crumbs.
- Continue cooking about 1 minute or until crumbs are slightly browned.
- Spoon mushrooms into warm serving dish and add lemon juice and chopped parsley.
