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Potatoes and Cèpes

Wednesday 6 March 2019 09:14

Potatoes and Cèpes

Only cèpes will really do in this recipe but if you have but a few then this is a good way of eking them out. I love to eat this dish with a rare piece of fillet steak but actually it goes well with any roast, meaty sausages or even a couple of fried eggs - I could, in fact, quite happily have it on its own.


serves 3 - 4

200g fresh cèpes, cleaned and thickly sliced

200g cooked thickly sliced small waxy potatoes - Charlotte or Agata

2 tablespoons olive oil

sea salt and black pepper

50g butter

4 cloves garlic, crushed, peeled and roughly chopped

2 tablespoons fresh chopped flat-leaved parsley

a squeeze of lemon juice


Heat the oil until moderately hot in a frying pan large enough to comfortably hold all the ingredients. Throw in the cèpes and potatoes, season and start stirring them around in the oil, tossing them about  occasionally. Take a while, keeping each potato slice from sticking and making sure everything begins to brown and crisp up a little. Keeping the pan on a moderate heat, ass the butter and garlic. Continue cooking while the butter melts and the garlic cooks a little (not too much - garlic burns easily and then tastes bitter). Finally stir in the parsley a squeeze in some lemon juice. Tip into a hot serving dish.


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