Fricassée of Ceps with Parsley JuiceTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: About 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:138 kcal
Proteins:2.6 g
Fats:12.7 g
Carbohydrate:4.2 g
Fibers:0.6 g
Sugar:1.5 g
Cholesterol:33 mg
Sodium:127 mg
Calcium:10.5 mg
Energy:391 kcal
Proteins:7.5 g
Fats:35.9 g
Carbohydrate:11.9 g
Fibers:1.6 g
Sugar:4.3 g
Cholesterol:93.5 mg
Sodium:359.9 mg
Calcium:29.8 mg
SIMILAR RECIPES
Stuffed ceps, Piedmont-style (113.7 cal)
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
600
g
medium cep
1
small shallot
4
sprigs of flat leaf parsley
150
g
clarified butter
45
ml
white wine
300
ml
chicken stock
20
g
butter
salt and freshly ground pepper
METHOD
- Remove the earthy ends from the mushrooms. Brush the caps and stems and wipe them with a damp cloth.
- Cut into large dice.
- Peel the shallot and chop finely. Remove the stems from the parsley and chop the leaves.
- Heat half of the clarified butter in a skillet and sauté half of the mushrooms for 10 minutes; season with salt and pepper, then pour into a strainer.
- Cook the other half of the mushrooms in the same way in the remaining clarified butter; pour them into the strainer as well.
- Gently cook the shallot and chopped parsley in a small covered pan for 5 minutes. Pour in the white wine and let reduce over low heat until it has completely evaporated.
- Add the chicken stock and bring to a boil. Off the heat, add in the 20 g of butter, cut into pieces, while whisking vigorously.
- Gently mix the ceps into the butter sauce and divide among individual serving plates. Serve immediately.
