Cep of Bordeaux: a delight!
Cep season
Autumn in the Médoc Atlantique means mushrooms. The one we're all waiting for? The cep! Much sought-after, it is appreciated for its flavour but also because it is full of vitamins. They can be used in the simplest of dishes as well as in more elaborate recipes, and picking them is always a pleasant experience! So we give you some tips for a successful harvest. But if the mushrooms don't turn up, you'll still have had the pleasure of a walk in the forest!
How do you find your picking spot?
In Médoc Atlantique, we are lucky enough to be surrounded by immense forests where it is good to go for a walk and go "mushroom hunting". To find ceps, put on your boots and set off to scour the smallest nooks and crannies! The ideal time for picking: after the rain when the sun warms the earth.
Summercep, sometimes worm-eaten, beware!
Pine cep: a very fine aroma
Recipe: a gourmet omelette with ceps
Simple but effective, here is the recipe of our grandmothers for a successful omelette with ceps!
Ingredients for 2 persons :
Porcini mushrooms: depending on how you pick them, be aware that they will shrink when cooked.
- 5 eggs
- Olive oil
- garlic
- Parsley
- salt
- pepper
Preparation of the mushrooms:
Wipe them gently with a damp paper towel, avoid washing them in water. Scrape the stem with a knife to remove the skin and roots. Cut them finely to make small strips.
Cooking the ceps:
In a pan of very hot olive oil, fry the ceps, adding garlic as desired. The ceps are ready when they have reduced in size and are quite soft.
Preparation of the omelette :
Beat the eggs, add salt and pepper and chopped parsley. After lowering the heat on the mushrooms, pour everything into the pan and let it "coagulate".
Finally, fold the omelette in half and cook to your liking. Add a little olive oil and it's ready!
See you in the forest!
Beware, if in doubt about mushrooms, consult a specialist or a pharmacist.