Champignons Bordelaise Mushrooms With A Bordelaise Garnish - cooking recipe

Ingredients

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

Preparation

Rinse the
mushrooms
in cold water and drain well.
If the mushrooms are large, slice them or cut them in half.
In a heavy skillet, heat
the\toil.
When
the
oil is hot, add the mushrooms and
salt and pepper to taste.
Cook over high heat, shaking the skillet
and
stirring so that the mushrooms cook evenly until they
are quite brown and crisp.
They should be almost mahogany colored.
Pour
the mushrooms and cooking oil into strainer
or sieve to drain.
To skillet, add the butter. When
melted,\tadd mushrooms.\tSprinkle
quickly
with
bread crumbs, shallots and parsley.
Toss and serve.
Serves 4.