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Tuesday 21 August 2018  
Home > Cep sauce recipes
 
01.01.2003 -sauce - mushrooms

Cep sauce

« Make the most of the mushroom season and try out this fabulous little cep mushroom sauce to accompany your pasta or poultry dishes. I think this Bordeaux cep sauce is one of the best symbols of the fall season.  » 
Type accompaniment - sauce - mushrooms - ceps - garlic - parsley
Level of difficulty easy
Preparation time 20 minutes
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Ingredients

Serves 4

Preparation

  • Peel and finely chop the garlic cloves
  • Wipe and clean the ceps, and chop them into large pieces
  • Remove the parsley leaves and chop them finely
  • Heat the oil in a frying pan on high heat
  • Add the garlic, half of the parsley and the ceps, and let them soften for 4-5 minutes
  • Stir continuously
  • Add the hot veal stock, crème fraîche and the rest of the parsley
  • Add salt and pepper
  • Cook for 3-4 minutes over a medium heat
  • Add the softened butter and stir until it has melted
  • Adjust the seasoning if necessary
  • Serve nice and hot, poured over the dish of your choice

Suggestion

I love garlic, but it can sometimes prove to be dangerous with ceps. Avoid using too much or it will overpower the flavor of the ceps.
You can serve this sauce as an accompaniment to parpadelle, which is a type of large tagliatelle. It reminds me of a "parpadelle al funghi porcini" dish that I had in a trattoria in Florence. It is just as delicious served with a veal cutlet.
I like to improve on this recipe by adding some fried bacon and crushed walnuts
 

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See Also :
Accompaniments recipes  Accompaniments recipes
Ceps mushroom recipes  Ceps mushroom recipes
Garlic recipes  Garlic recipes
Mushrooms recipes  Mushrooms recipes
Parsley recipes  Parsley recipes
Sauce recipes  Sauce recipes
 
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