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You say cèpes, we say tiny little porcini mushrooms. Same thing. Great with turkey. Adapted from “French Cooking in Ten Minutes” by Edouard de Pomaine. Makes enough for 4.
Ingredients
2 tablespoons olive oil
3 small shallots
1 clove garlic, finely chopped
1 can or jar of cèpes in liquid, about 8-10 ounces
Salt and pepper
Fresh parsley, chopped
Directions
Heat the olive oil in a frying pan. Add the shallots and garlic. Rinse the cèpes in cold water and place them in the frying pan. Cook for 6 to 7 minutes, then add salt and pepper. Sprinkle with parsley.
