Charcoal-Grilled Ceps

A simple recipe that needs no picture

Method

Remove the stems from good, firm caps of boletus, insert a clove of garlic or a shallot in place of the stem, add pepper, salt, a dash of oil and a quarter of lemon. Seal in aluminium foil and cook for about 15 minutes over a charcoal grill. An exciting accompaniment to any barbecue.

This recipe is adapted from Mycologie du Goût by Marcel V. Locquin.

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