Name: Porc aux Cèpes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 6
Cuisine: France
Ingredients: 4 tbsp olive oil; sea salt; freshly ground black pepper; 6 tbsp white wine; a bunch of flat-leaf parsley, chopped; 3 cloves of garlic, crushed, peeled and chopped; 4 large cèpes, sliced (caps and stalks); 6 pork steaks

Preparation info

Serves
6

Difficulty
Easy
Ready in
40 min

Appears in

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.