Cèpes à la Bordelaise

• fungi
• butter
• pepper
• salt
• a little crushed garlic
• chopped parsley

This is the most familiar preparation of the Cèpe, The fungi are cleaned, and the stalks separated from the caps. The caps are sliced into one centimetre in thickness, sautéd in butter with pepper and salt and a little crushed garlic. The stalks are minced and mixed with chopped parsley, one or two chopped shallots, and sautéd in but