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Easy
Published 1987
The local wild mushroom called ‘tête de nègre’ is a huge, black-capped cèpe (cep or boletus) that the Bouquets consider superior to the more famous cèpe de Bordeaux. Their method of preserving it, to serve through the winter months as a luscious hors d’oeuvre, works very well with aubergines/eggplant or sweet peppers instead.
First make a marinade by cooking the onion, carrot and garlic in