Cepes Sauteed a la Provencal

Name: Cepes Sauteed a la Provencal
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 1 cup chopped fresh parsley; 4 garlic cloves, crushed and chopped; salt and freshly ground black pepper; 1 tablespoon lemon juice; ⅖ cup (100 mL/3½ fl oz) virgin olive oil; salt and freshly ground black pepper; 2 kg (4 lbs) cèpes (porcini mushrooms); 2 kg (4 lbs) cèpes (porcini mushrooms)

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

2 kg (4 lbs) cèpes (porcini mushrooms)
⅖ cup (

Oceania
Europe
Australia
France
Side dish
Vegan
Gluten-free
Mediterranean
Provence

Method

Heat the oil in a large frying pan or skillet. Add the cèpes and cook over a medium heat for 10 minutes. Season with salt and pepper. Add the persillade (garlic and parsley mixture), toss through, season with lemon juice and serve.