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Fricassée of Ceps with Parsley Juice Recipe
Flavors of France
Cooking time: About 30 minutes
Total time: 30 to 60 minutes
Preparation time: 10 minutesCooking time: About 30 minutes
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 600 g (1 lb. 5 oz.) medium Cep
- 1 small shallot
- 4 sprigs of flat-leaf parsley
- 150 g (5 oz.) clarified butter
- 3 tbsp. white wine
- 300 ml (1 1/4 cup) chicken stock
- 20 g (4 tsp.) butter
- Salt and freshly ground pepper
Method
- Remove the earthy ends from the mushrooms. Brush the caps and stems and wipe them with a damp cloth.
- Cut into large dice.
- Peel the shallot and chop finely. Remove the stems from the parsley and chop the leaves.
- Heat half of the clarified butter in a skillet and sauté half of the mushrooms for 10 minutes; season with salt and pepper, then pour into a strainer.
- Cook the other half of the mushrooms in the same way in the remaining clarified butter; pour them into the strainer as well.
- Gently cook the shallot and chopped parsley in a small covered pan for 5 minutes. Pour in the white wine and let reduce over low heat until it has completely evaporated.
- Add the chicken stock and bring to a boil. Off the heat, add in the 20 g of butter, cut into pieces, while whisking vigorously.
- Gently mix the ceps into the butter sauce and divide among individual serving plates. Serve immediately.
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