Braised ceps

Braised ceps

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

When you want to write about the real thing, the best way is to ask a native, so I spoke to a good French friend of mine, Nello Renault, on the telephone. This recipe is the result of that conversation. I have also achieved good results with this recipe by using brown cap or chestnut mushrooms with the addition of some dried ceps, which I had soaked then chopped finely. I also added some of the soaking water to the stock for flavour.

Ingredients

Quantity Ingredient
300g fresh firm ceps
2 shallots, finely chopped
1 onion, finely chopped
4 tablespoons olive oil
30g butter
1 tablespoon plain flour
150ml white bordeaux wine
1 litre Basic stock
2 tablespoons parsley, finely chopped
salt, to taste
pepper, to taste

Method

  1. Clean the ceps well, then chop them.
  2. Fry the shallot and onion in the olive oil and butter until softened. Add the mushrooms and fry for a further 7–8 minutes. Add some salt and pepper to the mushrooms. Add the flour and stir-fry until it changes colour. Add the wine and stock and cook for a further 10 minutes.
  3. Sprinkle with the parsley and serve immediately.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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