These ceps in a cream sauce work both as a sauce and a side dish. Creamy ceps, with their delicate, nutty flavour, made even tastier by the addition of garlic and shallot.
The main thing:
Ceps are a large mushroom known as cêpes in France and porcini in Italy. A mushroom which is a hot topic of conversation in both countries when in season.
Many people here in France go foraging for ceps themselves in the forest during the season, or know someone who does. Every year we get beautiful specimens from a fellow villager, and we know many people who go out to search for them. Nobody tells you exactly where to look, as they want to keep the spot where they find them to themselves. This is understandable, as this large, flavoursome mushroom is adored by many.
It is not wise to just go mushroom picking, wild foraging is only recommended if you know exactly what you are doing.
In autumn, fresh wild mushrooms are also regularly on sale in other European countries; at greengrocers, wholesalers and markets. If you cannot find fresh ones, you can always use dried ceps. These are available all year round at most supermarkets, but don't have quite the flavour of fresh mushrooms. They need rehydrating in warm water. Make sure that the water is not too hot, otherwise the mushrooms will become tough.
Made by Véronique
Published at 2023-10-25, this recipe is for 4 people and takes 15 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 27-11-2023
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Peel and finely chop the shallots and garlic cloves. Finely chop the parsley, and cut the mushrooms into pieces or slices, but not too small.
Heat a splash of olive oil in a large frying pan and sauté the mushrooms, in batches, over a high heat until nicely golden brown. It is best to cook them in batches so that they colour more evenly.
Add the shallot and garlic and sauté for another 2 minutes. Deglaze the pan with 25 ml cognac and, after a minute, pour in 150 ml cream.
Let the cream sauce thicken slightly, then season with salt, pepper and chopped parsley. Enjoy your meal!
Where can I buy ceps?
The fresh variety can be bought, in season, at the market or in greengrocers.
Ceps (porcini / cêpes) are sold in dried form all year round at most supermarkets.
Can I use dried ceps?
You can use dried ceps for this cream sauce. You will need to soak these in lukewarm water for about half an hour beforehand.