Cepes Provencale (Sauteed wild mushrooms with garlic)

Name: Cepes Provencale (Sauteed wild mushrooms with garlic)
Total time: 10 min
Yield: 4 servings
Cuisine: french
Ingredients: 8 mushrooms, preferably cepes, although shiitake, porcini, Black Forest or other firm mushrooms with round-shaped caps can be used, about 1/2 pound; 1/4 cup olive oil; Salt to taste if desired; Freshly ground pepper to taste; 2 tablespoons fine fresh bread crumbs; 1 teaspoon finely minced garlic; 1 tablespoon finely chopped parsley

By Craig Claiborne

Total Time: 10 minutes
Rating: 4(5)
Comments: Read comments

Featured in: RECIPES FOR MORELS, ENOKIS, SHIITAKES

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Ingredients

Yield:4 servings

8mushrooms, preferably cepes, although shiitake, porcini, Black Forest or other firm mushrooms with round-shaped caps can be used, about ½ pound
¼cup olive oil
Salt to taste if desired
Freshly ground pepper to taste
2tablespoons fine fresh bread crumbs
1teaspoon finely minced garlic
1tablespoon finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Remove and reserve mushrooms stems. Place caps on flat surface and cut each in half, holding knife diagonally and slicing at slight angle. Chop stems.
Step 2
Heat oil in heavy skillet and add sliced mushroom caps when it is 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.
Step 3
Pour off most of oil and add chopped mushroom stems, bread crumbs and garlic. Cook, stirring, about 1 minute or until crumbs are slightly browned. Sprinkle with chopped parsley and serve.