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Stéphane Reynaud

Cèpes Confits

Slow-Cooked Cep Mushrooms

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      3 hr 30

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Whole fresh cep (porcini) mushrooms 12
  • French shallots 4
  • Garlic 4

Method

  1. Peel the shallots and cut each into four. Brush the cep mushrooms, leaving them whole.
  2. Coat the bottom of a flameproof casserole dish with olive oil, heat gently, then add the shallots and the unpeeled garlic. Carefully arrange the cep mushrooms on top, cover and cook in a 120°C

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