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Cèpes à la Limousine
Cèpes with Cream
Preparation info
- Serves
4–6
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
The volcanic soil of the Massif Central is excellent for mushrooms. In this recipe any kind of wild mushroom, fresh or dried, can be used and it is also a good way to enliven cultivated mushrooms for serving on toast as a first course, or as an accompaniment to meat or chicken.
Ingredients
Method
Prepare the fresh or dried cèpes*. Heat the oil and butter in a frying pan. Add the cèpes with salt and pepper and sauté over a high fire for 2-3 minutes. Add the onion and garlic and cook over a low fire, stirring occasionally, for 15-20 minutes or until thè cèpes are tender. Stir in the cream, bring to a boil and simmer for 2-3 minutes; taste for seasoning.
Spoon into a serving dish,