Champignons Bordelaise Mushrooms With A Bordelaise Garnish

• 3/4 lb. fresh mushrooms
• 1/4 c. vegetable oil
• salt and pepper to taste
• 1 Tbsp. butter
• 1 Tbsp. fresh bread crumbs
• 1 Tbsp. finely chopped shallots
• 1 Tbsp. finely chopped parsley

1. Rinse the
2. mushrooms
3. in cold water and drain well.
4. If the mushrooms are large, slice them or cut them in half.
5. In a heavy skillet, heat
6. thetil.
7. When
8. the
9. oil is hot, add the mushrooms and
10. salt and pepper to taste.
11. Cook over high heat, shaking the skillet
12. and
13. stirring so that the mushrooms cook evenly until they
14. are quite brown and crisp.
15. They should be almost mahogany colored.
16. Pour
17. the mushrooms and cooking oil into strainer
18. or sieve to drain.
19. To skillet, add the butter. When
20. melted,tdd mushrooms.tprinkle
21. quickly
22. with
23. bread crumbs, shallots and parsley.
24. Toss and serve.
25. Serves 4.

fresh mushrooms, vegetable oil, salt, butter, bread crumbs, shallots, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=712470 (may not work)