Porcini (cepes if you’re French) are starting to emerge and when it comes to cooking them, the simpler the better . . .
Generally these wonderful mushrooms are one of those rare ingredients that are actually better dried than fresh. Raw, they are fairly mild, but when dried the flavour intensifies and becomes almost nutty. Every now and then, however, one comes across a clump of absolutely perfect mushrooms that just scream out to be eaten fresh. On such occasions cooking the caps simply this simple recipe is hard to beat (obviously dry rather than discard the stalks):
4 Perfect cepe caps
2 Cloves of garlic
Olive oil
Chopped parsley (optional)
Finely slice the garlic and gently stab the cap, inserting a sliver of garlic into each hole. Brush the caps with oil and place under a hot grill for 5 – 10 minutes. Scatter with chopped parsley and eat immediately.
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