Cèpes marinés (Marinated Cèpes)

Ingredients

• 1 kilo cèpes
• half a litre vinegar
• 1 decilitre and a half oil
• 10 grammes crushed garlic
• fragments of thyme and of bay
• 6 grains coarse pepper
• a pinch of coriander
• a pinch of fennel
• a small root of parsley

Instructions

1. Choose the smallest and very fresh cèpes.
2. Blanch them for 7 to 8 minutes, then drain and refresh them.
3. Put them in a terrine.
4. For 1 kilo of cèpes, put together the marinade: half a litre of vinegar, 1 decilitre and a half of oil, 10 grammes of crushed garlic, fragments of thyme and of bay, 6 grains of coarse pepper, a pinch of coriander, a pinch of fennel and a small root of parsley.
5. Boil the marinade very gently for 10 minutes.
6. Pass it through the chinois and pour it boiling over the cèpes.
7. Leave to macerate for 8 days and serve with the marinade.
8. To preserve them, boil the tins: 35 minutes for one-litre tins, 25 minutes for half-litre tins, 20 minutes for quarter-litre tins.