Porc aux Cèpes


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Cèpes are one of the delights of the late-summer market. Dumas praised them in his Grand Dictionnaire de la Cuisine as at their best in August, carpeting the forests of Compiègne and of the Bordeaux region. This recipe is simple but effective; try it with some green beans for a quick, elegant meal on a summer evening.


  • 4 tbsp olive oil
  • 6 pork steaks
  • 4 large cèpes, sliced (caps and stalks)
  • 3 cloves of garlic, crushed, peeled and chopped
  • 6 tbsp white wine
  • sea salt
  • freshly ground black pepper
  • a bunch of flat-leaf parsley, chopped


    Heat 2 tablespoons of the oil in a pan and fry the pork steaks for 3 minutes on each side, then reduce the heat and cook for a further 8 minutes. Meanwhile, in a second pan, heat the remaining olive oil and fry the cèpes for 4 minutes on a high heat, then reduce the heat and cook for a further 10 minutes. Add the cèpes to the pork steaks, along with the garlic and wine, and cook for 5 minutes. Season, stir in the parsley and serve.