Porcini Mushrooms Bordeaux-style: Cepes a la Bordelaise

• 4 tablespoons unsalted butter
• 2 teaspoons fresh lemon juice
• 1 pound fresh porcini mushrooms, stems removed and wiped clean
• 3 tablespoons olive oil
• 2 tablespoons minced shallots
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves

1. In a large skillet, melt the butter with the lemon juice over medium heat.
2. Add the mushroom caps, cover, and cook, for 5 minutes.
3. Add the olive oil, increase the heat, and cook, stirring, for 2 minutes.
4. Lower the heat and simmer, stirring occasionally, until soft, 20 minutes.
5. Add the shallots, garlic, salt, and pepper, and cook, stirring, for 3 minutes.
6. Remove from the heat and adjust the seasoning, to taste.
7. Sprinkle with the parsley and serve.

unsalted butter, lemon juice, porcini mushrooms, olive oil, shallots, garlic, salt, freshly ground black pepper, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/porcini-mushrooms-bordeaux-style-cepes-a-la-bordelaise-recipe.html (may not work)