Cèpes à la Provençal
Preparation time: 40 min.
The type of mushrooms normaly used for this dish are Cèpes, a French term which should be applied only to the Porcini variety. But is used here also for other edible mushrooms, like the Red Pine mushroom, also known as Saffron Milk Cap (see photo).
For this dish you may use cultivated mushrooms, like champignons, as long as they are fresh. However they are not as tasty as the Cèpes. The dish goes well with any grilled meat or on its own as a vegetarian choice.
- 4 tbsp. olive oil
- 500 gr (1 lb) wild mushrooms, preferably Cèpes or other edible wild mushrooms, otherwise fresh cultivated champignons
- salt & freshly ground pepper
- 1/2 cup of Persillade (parsley/garlic mix)
- juice of 1 lemon
Prepare the Persillade, you find the recipe here.
Clean the wild mushrooms: remove the stem ends and any brown spots, rub the cap carefully with a smooth cloth. Rinse them quickly under cold water and dry them. Slice the mushrooms and sprinkle with lemon juice to avoid oxidation. If you use small, cultivated mushrooms like champignons, you can leave them whole.
Warm the olive oil in a large frying pan over high heat. Add mushrooms and sauté them, stirring very gently with a wooden spoon for 3-4 minutes or until they have lost a good deal of their water. Season with salt and pepper, add the Persillade and continue to sauté for 1-2 minutes more. The scent of the Persillade should permeate the air. Stir gently once more, but avoid breaking the mushrooms. Squeeze lemon juice over it and sprinkle with extra parsley.