{martindwyer.com}
 
WORDS | All Archives |

Ceps

September 20, 2008
21:04 PM

With a view to being an intrepid mushroom hunter, my first
autumn days in the Languedoc were a little underwhelming.

Our first effort, of picking some wonderful looking mushrooms, was
a total failure, only one of same reckoned by a mushroom expert
to be edible.

My next attempt was far more embarrassing.

We stopped at St. Pons for breakfast and odered coffees in the cafe
while I went in search of croissants. (This practice is totally normal
in France)
In the nearest Patisserie I saw a basket of plump ceps on the counter.
I was delighted and ordered some to take away with my croissants.
As soon as I touched them I realised that they were clever reproductions
-in sugar- of the real thing.
Madame was of course delighted and flattered by the success of her
little deception so I was able to leave the shop Ceps less, and without embarrassment.

Today, however I managed to find some real ones.
And even though I know a mushroom hunter should never reveal
his sources, I will tell all for I found a little basket in the vegetable
counter of my local Super U.
(These ones cost me about a fiver)

I fried them up with a few lardons, some shallots and a little red wine.
I bought a couple of slices of local Limousin Beef fillets to go with them.

They were delicious, as beefy as the steak and yet tasting beautifully of the earth.

Comments

The comments are closed.


| All Archives |
  Martin Dwyer
Consultant Chef