We have a neighbour who is a gifted mushroom gatherer. She knows what she is looking for and where to find it. Lucky lady!
I’m talking about ceps or porcini mushrooms. We bumped into her after one of her hunting expeditions, and ended up with virtually her entire basket of booty.
Some of the mushrooms were at the point of maximum ripeness, others would last a few days. But I decided to cook them all in one batch, and then keep them in the fridge to dip into throughout the week. They have been added to brunch omelette, risotto (of course), slow roasted shoulder of lamb and simply on toast.
Cook and Come Again Cépes
- Cépes / Porcini mushrooms
- Duck Fat
- Garlic, minced
- Parsley, chopped
- Salt & Pepper
Clean the mushrooms. Using water is a big no no. Perhaps use a damp sponge or kitchen towel. Then slice or chop. Heat up the duck fat. Nice and hot. Fry the cépes until cooked and golden. Breathe in the aroma.
I added the garlic mid-way through cooking. And the parsley and seasoning at the end.
Some were devoured almost immediately. The rest went into the fridge in a tupperware container.
Tip : When it came to making omelettes, I whisked the eggs, added the ceps and let the mixture rest for a couple of hours, before cooking.
PS I let Dallas do the recipe section. Apart from anything they won’t let me near the sharp knives, not to mention the cooker. Blog