Advertisement
4-6
Easy
Published 2012
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.
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