Fricassée of Ceps with Parsley Juice Recipe
Fricassée of Ceps with Parsley Juice
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: About 30 minutes
Difficulty: Easy
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
  1. Remove the earthy ends from the mushrooms. Brush the caps and stems and wipe them with a damp cloth.
  2. Cut into large dice.
  3. Peel the shallot and chop finely. Remove the stems from the parsley and chop the leaves.
  4. 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.
  5. Cook the other half of the mushrooms in the same way in the remaining clarified butter; pour them into the strainer as well.
  6. 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.
  7. 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.
  8. Gently mix the ceps into the butter sauce and divide among individual serving plates. Serve immediately.
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