Cepes Provencale (Sauteed wild mushrooms with garlic)

Ingredients

• 8 mushrooms, preferably cepes, although shiitake, porcini, Black Forest or other firm mushrooms with round-shaped caps can be used, about 1/2 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 Information

  • Nutritional analysis per serving (4 servings)

    111 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 266 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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.
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.

10 minutes