Field Mushrooms A La Bordelaise

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  • 8 medium sized field mushrooms
  • 2-3 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 200 ml red wine
  • salt and freshly ground black pepper
  • sprinkle of dried chilli
  • 1 tablespoon butter
  • juice of 1/2 lemon
  • Chopped chives to garnish


In a large frying pan heat the olive oil. Add the mushroom caps and sprinkle with the finely chopped garlic. Cook for a minute on each side over a high heat, add a little more oil if necessary. Add the red wine and shake the pan, sizzle for a minute. Season to taste with salt, pepper and dried chilli. Cook mushrooms for 2 minutes more until they are well browned and tender. Remove mushrooms and reduce pan juices add finely chopped butter to make the sauce thick and glossy. Pour over the mushrooms and sprinkle with lemon juice and chopped chives

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