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 Bordelaise

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

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 a nice bottle of Bordeaux wine.

Bon appetit!

Leeann x