Fricassee of ceps

Fricassee of ceps

Sans lactose Emile NoëlMilk-free Sans oeufs Emile NoëlEgg-free végétarien Emile NoëlVegetarian Sans gluten Emile NoëlGluten-free

Quantité : 4 personnes |  Temps de préparation : 6 min |  Temps de cuisson : 30 min

INGREDIENTS

  • 1 kg de cèpes, de préférence « bouchon »
  • 1 bouquet de persil plat
  • ½ c à c d’ail semoule
  • 1 c à c de jus de citron

PREPARATION

– Brush the mushrooms with a brush and scrape the foot if necessary with a knife being sure to remove all the soil.
-Avoid washing mushrooms so as not to soak the hymenium (spores), which is like a foam in boletus mushrooms.
– Cut the mushrooms into 5 mm thick slices and fry them in a frying pan for two minutes on each side in smoking-hot Emile Noël organic Portugal olive oil.
– At the last minute only, add salt, pepper, chopped parsley, garlic salt and lemon juice.
– Drain on absorbent paper and serve immediately.

Tip
Brush, scrape, but never wet the mushrooms. They will absorb the water and then it will be impossible to colour them when you cook them.

recette-fricasse de cepes Emile Noël

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