Ceps with Chervil from Sud de France by Caroline Conran
I learned this method from a friend who was a great mushroom hunter. If there has been a lot of rain the mushrooms can throw off a lot of liquid in the cooking. If you don’t collect this liquid...
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Ingredients
- 4 ceps weighing about 200 g each, or 800 g of differently sized ceps, trimmed and cleaned
- 40 g butter
- 3-4 tbsp olive oil;
- handful chervil, chopped (or use parsley or mint)
- 4 cloves garlic, chopped
- salt
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