Mushroom season is well underway here in Aquataine, stunningly beautiful fresh mushrooms.
Yellow Chanterelles, Trompette Noir & Girolles.
King of the fungi, the mighty Cep mushroom ( Boletus edulis ), so lucky to be working with such great ingredients.
One of the tricks to cooking really fresh Ceps is to remove the spongy part underneath the caps, this releases a lot of water causing the mushroom to stew in its own liquid rather than fry in the butter. After this peel the stalks wasting as little as possible & cut off the woody end to the stalk, take a fine dry clean brush & brush away all the dirt from the cap.
The Ceps are now ready for cooking in a little foaming butter.
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My favourite treats!