French Food Friday - Cèpes à la Bordelaise
The cèpe is more commonly known as the porcini mushroom and we have plenty here in SW France at present as it has been warm and humid - perfect mushroom growing conditions.Mushrooming is an obsession at this time of the year and most locals have a ?secret spot?. where they go to find this local tresaure. As you already know French Boyfriend was lucky enough to find a lot yesterday so I thought that I would share one of our favourite cepes recipes with you.
Cèpes à la BordelaiseIngredientsServes 61 kg cèpes3 shallots½ Bunch of flat parsleyOlive oil2 soup spoonfuls of white bread crumbsSaltFreshly ground black pepperMethodWash the cèpes and seperate the stalks. Slice the heads and chop the stalks.Finely chop the shallots.Wash and chop the parsley.In a saute pan heat the olive oil and saute the sliced mushroom heads for around 5 minutes. Set aside and keep warm.Reheat the pan, add the shallots and chopped mushroom stalks.Season.Add the breadcrumbs and chopped parsley.Cook for around 5 minutes then serve on top of the slices.Serve with a nice bottle of Bordeaux wine.Bon appetit!Leeann x
...
Source:
fabulouslyfrench
URL:
http://fabulouslyfrench.blogspot.com.es/
-------------------------------- |
|
French Food Friday - Chocolate Tart From François Perret at the Ritz Paris
04-05-2024 04:55 - (
fashion )
Verdy and Swatch Is an Artistic Collaboration Made in Watchmaking Heaven
04-05-2024 04:06 - (
luxury )