Les Cèpes à l’Etuvée

Ceps cooked in oil

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Cèpes should be trimmed and wiped dry, never washed or peeled. They are cooked in oil, not fat. The stalks are nearly as good as the caps; slice the former into rounds and the latter into thick slices.


  • 500 g (1 lb) cèpes
  • 4 tablespoons oil


Heat the oil in a frying pan which has a close-fitting lid. Use a non-stick pan if you can. When the oil begins to smoke, throw in the cèpes, parsley and garlic, stir well to mix and immediately reduce the heat to low. Cover the pan and simmer undisturbed for 10 minutes. Season and serve. One school of thought objects to peppering cèpes but surely a little brings out the flavour r