CookEat Recipe
Cèpes Provençale
Canned porcini browned with onion, garlic and herbs, finished with lemon juice.
Method
Steps
Step 1
Open a pint can of plain commercially canned whole porcini, lift the mushrooms out and drain well on a clean cloth. Cut the mushrooms into quarters. Peel and finely chop the onion.
Step 2
Heat the tablespoon of vegetable oil in a frying pan. Add the porcini and chopped onion with the half teaspoon of salt and three saltspoons of pepper. Brown gently for about five minutes, tossing occasionally.
Step 3
Wash and drain the parsley and chervil. Finely chop them together with the whole garlic bean, add to the mushrooms and toss while heating for about one minute. Squeeze in the juice of the quarter lemon, toss lightly, transfer to a hot serving dish and serve.
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