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CEPES A LA PARISIENNE

Wash the c�pes, trim the muddy bottoms and detach the stems, just below the cap. C�pe stems are often worm-eaten. Unless these stems are completey invaded by worms, do not throw them away. Quarter them lengthways, soak in cold water with a lot of vinegar. In a large saucepan, put 1 tablespoon oil, the juice of 1 lemon, the c�pes whole or cut into large pieces and the stems. Make them give out their water, stirring. When they give out a lot of water and their shape is reduced, put them into a sieve. Wipe, cut into regular pieces, keep 1/3 of the stems aside. Heat the oil in a large frying pan. Put in the mushrooms, salt, pepper, stir until brown. Chop the stems which are kept aside, with the shallots or the garlic and the bread, dried in the oven and crusts removed. A few minutes before serving, add this chopped mixture to the mushrooms, saut� quickly, do not sprinkle with parsley until the last moment when in the serving dish.
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4 1/2 lbs c�pes
1 lemon
1/2 cup oil
3 tbsp chopped shallots or 2 cloves garlic
3 1/2 oz sandwich loaf
1 tbsp parsley
3 1/2 oz butter
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30
mn
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30
mn
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Ile-de-France
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Vegetables
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Saint-�milion
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