Cèpes à la Bordelaise

The cèpe or Boletus edulis, commonly known as the porcini mushroom is one of the great finds when you’re mushrooming in France. With the abundance of woods and fields there are plenty of places to go searching for the perfect funghi.

Mushrooming is more of an obsession than a pastime with some locals desperate to keep secret the “best spots”. You can catch sight of mushroom hunters furtively hopping in and out of hedgerows and poking through the undergrowth with their sticks. If you manage to get hold of the delightful cèpes why not try this simple and delicious recipe:

Ingredients

Serves 6
1 kg cèpes
3 shallots
½ Bunch of flat parsley
Olive oil
2 soup spoonfuls of white bread crumbs
Salt
Freshly ground black pepper
[mrb]

Method

Wash 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 Bordeaux wine.

Bon appetit!