OIL FRIED CEPES 300G

In the South-West, there are many products that we love, great epicureans that we are! And the Bordeaux cep is of course one of them. This is why we offer you our canned porcini mushrooms fried in oil online. It is a traditional preserve for authentic and family cooking. We select fresh mushrooms from our region, from the Massif Central or the Pyrenees for a real artisanal preserve. The Bordeaux cep is a mycorrhizal fungus, meaning that it lives in symbiosis with certain host trees such as oak, chestnut, beech, spruce and silver fir. It grows most often on acidic soils, in open or airy places, clearings, tree-lined embankments and the edges of paths. However, it also likes dense undergrowth with little exposure to light, such as that formed by young spruce plantations. HASthe end of summer and until the end of autumn, thermo-hydric shocks (rapid drop in temperature below 15°C and heavy rain) allow the filaments to be concentrated, which were born in spring and are developed in summer, in packets which give birth ten days later to the sporophores, which is the part picked to be consumed. For the mushrooms to develop well, the temperature must not be too hot during the week following the thermo-hydric shock. This is why we often find porcini mushrooms under their host trees ten days after a heavy rain. Preparation advice: Drain your porcini mushrooms to remove excess oil. Brown in a pan for 5 to 10 minutes depending on your taste. Add garlic and parsley (typical Bordelaise preparation, for a real South-West dish). Serve with red meat or an omelette. You can absolutely rework them for new recipes: fine porcini mushroom tart, porcini mushroom flan, etc.