Geraldene Holt

Cèpes à la Crème

Cèpes Cooked with Cream

Preparation info
  • Serves

    2–3

    .
    • Difficulty

      Easy

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Cèpes, field mushrooms or larger cultivated mushrooms are all really delicious cooked this way. Serve as a separate course or with chicken or veal.

Ingredients

  • 225 g(8 oz) freshly picked cèpes or mushrooms
  • 55 g(

Method

Wipe the cèpes or mushrooms with a damp cloth to remove specks and cut the stalks level with the caps. Leave whole or slice if huge.

Melt the butter, stir in the cèpes and shallot and cook, over moderate heat, shaking or stirring from time to time for 3–4 minutes.

Set 3 tablespoons