Wild mushrooms with parsley

Cèpes à la persillade

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      20 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Bruno, the chef at La Tupina, says that pepper is not a friend of the wild mushroom, so use it sparingly! This dish is delicious served either on its own or as an accompaniment to plain grilled meat, such as the Spatchcock wood pigeon opposite. This simple method of cooking suits as all the effort will have gone into gathering the mushrooms from the forest.