Les Cèpes a La Bordelaise

Cèpes à La Bordelaise

The cèpe is a fungus, very popular in France, and although it grows in England it is very little known and difficult to procure in this country. But large mushrooms are equally nice done in this way.


  • A few cèpes or large mushrooms
  • 1 large shallot or 2 small ones
  • ½ clove of garlic
  • a few sprigs of chopped parsley, salt, pepper and salad oil


Peel the cèpes or mushrooms carefully and put them in a deep frying pan of hot oil with the stalks uppermost. Cook for about 10 minutes, then turn them and cook slowly for another 5 or 8 minutes till they are tender. When they are half done, add the chopped shallots, garlic, and season well with salt and pepper. Serve on a very hot dish, pour a little of the hot oil, shallots and garlic over them and sprinkle with the parsley.