The Bordeaux cep is the most consumed and appreciated mushroom in France. It appears in our forests in autumn, and is mainly eaten fried, omelette or as an accompaniment. Our ceps are collected in the deciduous forests of the central massif or the Pyrenees. Hand washed and fried in sunflower oil, they perfectly match red meat.
Drain your porcini mushrooms to remove the excess oil. Fry in the pan for 10 to 15 minutes depending on your taste. Add garlic and parsley (for a Bordeaux-style preparation) and serve with red meat or for an omelet.
L'armoire à Conserves was born out of a passion for cooking, a traditional cannery that transforms regional products while preserving their tastes and the authenticity of recipes from the southwest of France.
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Bordeaux cep (boletus edulis), sunflower oil, pepper, salt. Extra quality, 100% fresh product manufacturing
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