Cèpes à la Bordelaise

Ingredients

• cèpes
• salt
• pepper
• oil
• reserved cèpe stalks
• shallots
• breadcrumb
• lemon juice
• parsley

Instructions

1. Cut the cèpes into escalopes, reserving the stalks.
2. Season them with salt and pepper.
3. Put them in very hot oil and toss them until they are well browned.
4. Almost at the last moment add, per 250 grammes of cèpes, 30 grammes of the reserved stalks chopped, a teaspoonful of chopped shallots and a spoonful of breadcrumb, which absorbs the excess oil.
5. Toss the whole together for a few minutes.
6. Dress in a timbale and complete with a dash of lemon juice and chopped parsley.