Cepes Provencale (Sauteed wild mushrooms with garlic)
Published June 28, 1983
- Total Time
- 10 minutes
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Ingredients
8 mushrooms, preferably cepes, although shiitake, porcini, Black Forest or other firm mushrooms with round-shaped caps can be used, about ½ pound
¼ 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
Nutritional analysis per serving (4 servings)
2 grams carbs; 132 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 122 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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