The G'Newsletter

On line "flavours", Pleasure and Discoveries
the Taste of Excellence

Welcome to the first online European Gastronomy Club, offering its members exclusive and refined food products, wines, tableware and services.

Become a member
Follow us :
Home > Recipes and Tips > Morels and Cepes : Advises and preparation

Morels and Cepes : Advises and preparation

Ingredients

  • Morels count between 5 and 6 gr of morels per person for a beautiful accompaniment
  • Cepes flat, 8 - 15 gr per person

Preparation

  • Place according to the importance of the dish, in a bowl with Luke warm water 20 min.
  • The quality is such as there will be almost no residue or sand, only one single water of soaking is necessary.
  • Indeed reserve (do not through out!) the water of soaking to deglaze a dish or cook a risotto!!
  • As other mushrooms, cepes and morels do not like the too lively cooking’s.
  • once taken out of their water of soaking, to place on absorbing paper to remove the surplus of water.
  • Make them gild, over a low heat, in a knob of butter, and then use them over and over again.

Accompaniment

  • Ideal for your fresh pasta, potatoes, risottos, fondues and meats.

Small craftiness

  • Add them at the last minute on your omelette; they will so preserve their smooth texture
Share recipe