Mushrooms, Mountain Style

Champignons à la façon de la montagne

Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

Appears in

By Caroline Conran

Published 2012

  • About

You can make this with wild or cultivated mushrooms, but wild are better, the best being ceps, which are plentiful on the markets after the first summer thunderstorms in mid-August. This is typical Languedoc food – simple, basic, easy to throw together and delicious.

Ingredients

  • 1 kg ceps, chestnut mushrooms or a mixture of chestnut mushrooms and ceps, trimmed, cleaned, drained, and sliced (if using ceps, include the sliced stalks);
  • 2-3

Method

Heat the olive oil in a large shallow pan, over a moderate heat and add the shallots. Cook, stirring, until they are softened and transparent. Add the pieces of ham, bacon or pancetta and let them just start to brown. Add the mushrooms, fry for 5 minutes, then turn down the heat. Season with plenty of pepper and a sparing amount of salt, cover the pan and let the mushrooms release their juices