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cèpes à la bordelaise
mushrooms with shallots and parsley
If you’re lucky enough to come across a few cèpes de Bordeaux or other prize ceps, they are very tasty if your prepare them à la bordelaise—sautéed with a minced shallot, olive oil, butter and parsley, with a splash of lemon juice or verjus and fresh black pepper.
Text © Dana Facaros
Image by pexel