Cèpes à la périgourdine

Name: Cèpes à la périgourdine
Total time: 30 min
Yield: Serves 4
Cuisine: Périgord
Ingredients: 800 g (1¾ lb) firm fresh porcini; 3 cloves pink garlic, finely chopped; 1 bunch of flat-leaf parsley, chopped; 3 tablespoons duck fat; The juice of ½ lemon; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Porcini mushrooms Périgord style, with garlic and parsley

⏱ 30 minServes 4Easy180 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

800 g (28 oz)firm fresh porcini mushrooms
3 clovespink garlic, finely chopped
1bunch of flat-leaf parsley, chopped
3 tbspduck fat
The juice of ½ lemon
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

800 g (28 oz) firm fresh porcini mushrooms
3 cloves pink garlic, finely chopped
1 bunch of flat-leaf parsley, chopped
3 tbsp duck fat
The juice of ½ lemon
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large heavy-bottomed skillet (28 cm / 11 in)

1 paring knife (9 cm / 3½ in blade)

1 cutting board (35 × 25 cm / 14 × 10 in)

03 — Method

Clean the porcini with a damp cloth and the tip of a knife — never under running water, or they’ll soak it up before cooking.
Separate the stems from the caps, then cut the caps into thick 1 cm (⅜ in) slices and the stems into rounds, trimming off any wormy or damaged bits.
Heat the duck fat in the skillet over high heat, then sear the porcini in a single layer for 5 minutes without stirring so they turn golden.
Turn the porcini and cook 5 more minutes over high heat, until all their liquid has evaporated and the slices are golden on both sides.
Lower to medium heat, add the chopped garlic and half the parsley, and cook 3 more minutes, stirring gently, so the garlic turns golden without browning.
Season with a pinch of fleur de sel and freshly ground pepper, squeeze over the lemon juice, then sprinkle with the rest of the parsley just before serving hot.