Mushrooms, Mountain Style from Sud de France by Caroline Conran
You can make this with wild or cultivated mushrooms, but wild are better, the best being ceps, which are plentiful on the markets after the first summer thunderstorms in mid-August. This is typical...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 1 kg ceps, chestnut mushrooms or a mixture of chestnut mushrooms and ceps, trimmed, cleaned, drained, and sliced (if using ceps, include the sliced stalks);
- a little salt, as the bacon is salty, pepper
- 2-3 tbsp olive oil
- 100 g thick slices of jambon cru (Lacaune or Serrano ham) with its fat, or poitrine fumée (smoked streaky bacon in a piece), or pancetta - whichever you use, cut it into lardons
- 3 shallots, chopped
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Gratin of Potatoes and Mushrooms from Sud de France by Caroline Conran
app.ckbk.com
Ceps with Chervil from Sud de France by Caroline Conran
app.ckbk.com
Catalan Mushroom Soup from Sud de France by Caroline Conran
app.ckbk.com
Cep Tart from Sud de France by Caroline Conran
app.ckbk.com
Mushroom Omelette from Sud de France by Caroline Conran
app.ckbk.com
Cèpes in the Style of Gascony from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Cèpes in the Style of Gascony from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Chicken with Wild Mushrooms from Sud de France by Caroline Conran
app.ckbk.com