Ceps in a cream sauce

Name: Ceps in a cream sauce
Total time: 15 min
Ingredients: 50 grams of dried ceps (or 400 grams of fresh ceps); 2 shallots; 3 cloves of garlic; knob of butter; splash of olive oil; salt; pepper; 25 ml cognac; 150 ml cream; a few sprigs of fresh parsley

ohmydish.com

These ceps in a cream sauce work both as a sauce and a side dish. Creamy ceps, with their delicate, nutty flavour, made even tastier by the addition of garlic and shallot.

View full recipe on ohmydish.com

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 ohmydish.com.

Share this recipe:

Cooking tools: