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Wine with food: Bordelais-style roasted porcini mushrooms alongside a glass of Saint-Estèphe red wine.

Cèpes à la Bordelaise (porcini mushrooms with garlic, shallots and parsley)

Cèpes à la Bordelaise is a timeless recipe from the southwest of France that perfectly showcases the high quality of fresh porcini mushrooms. In this dish, the mushrooms are sautéed in a combination of oil and butter to release their nutty roasted aromas. The addition of finely diced shallots, plenty of garlic and freshly chopped parsley gives the dish its characteristic flavor. Paired with a structured Saint-Estèphe or an earthy Pinot Noir, you will experience a pairing that impresses with regional authenticity and flavor density. A simple but luxurious dish that brings the autumnal forest atmosphere straight to your plate and will delight any mushroom lover.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Intermediate course, Supplement
Cuisine French
Servings 2 Servings
Calories 180 kcal

Cooking utensils

  • 1 Large cast iron pan
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Kitchen paper
  • 1 spatula

Ingredients
  

  • 500 g fresh porcini mushrooms
  • 2 large shallots
  • 3 Garlic cloves
  • 1 bunch of flat-leaf parsley
  • 30 g Butter
  • 2 Tbsp neutral vegetable oil
  • Salt
  • Black pepper from the grinder
  • A dash of lemon juice

Preparation
 

PREPARATION:

  • Carefully clean the porcini mushrooms with a brush or kitchen paper.
  • Slightly trim the lower part of the stems if necessary.
  • Cut the mushrooms into slices approx. 5 mm thick.
  • Finely dice the shallots.
  • Finely chop the garlic or cut into wafer-thin slices.
  • Wash the parsley, shake dry and chop finely.

COOKING STEPS:

  • Heat the oil in a large frying pan.
  • Sauté the mushrooms in batches.
  • The mushrooms should take on color without absorbing water.
  • As soon as the mushrooms are golden brown, reduce the heat slightly.
  • Add the butter to the pan and allow to foam up.
  • Add the shallots and garlic.
  • Continue frying for approx. 2 minutes while tossing.
  • Shallots and garlic must not burn.
  • Season generously with salt and black pepper.
  • Stir in the chopped parsley.

DIRECTIONS:

  • Remove the pan from the heat.
  • Add a tiny squeeze of lemon juice over the mushrooms.
  • Mix everything again briefly.
  • Serve the cèpes on preheated plates.
  • Sprinkle with a little fresh parsley to taste.
  • Serve hot immediately.
  • Toasted white bread is an excellent accompaniment.

SUPPLEMENTS:

  • Toasted baguette or farmer's bread
  • A simple lamb's lettuce
  • Flash-fried entrecôte

Nutritional values per portion

Calories: 180kcalCarbohydrates: 8gProtein: 9gFat: 14g
Keyword Bordeaux, Bordelaise, Cèpes, Garlic, Mushroom dishes, Parsley, Porcini mushrooms, Saint-Estèphe, Wild mushrooms, Wine with food
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