What better way to start the mushroom season than serving Classic Cèpes? The recipe is very simple and the result is about cèpes and cèpes alone. The stems a bit firm, the caps moist, the flavours intense and the taste rich and earthy, with a touch of freshness from the parsley. It’s a classic in Germany (Steinpilze auf klassische Art), France (similar to Cèpes a la Bordelaise), Italy and many other countries.
If you want to enjoy the cèpes with a glass of white wine, then we suggest drinking one that is fresh, fruity, round and balanced, for instance of a glass of Bodegas Mocén Selección Especial made from verdejo grapes. A glass of rosé with similar flavours is also a good idea. The idea is to support the cèpes by adding fruitiness and freshness to the dish.
When you decide to drink a glass of red wine, then we suggest a full-bodied red wine with gently fruit and present tannins.
What You Need
200 gram Cèpes
One small Shallot
What You Do
Clean the mushrooms and slice lengthwise. Finely chop the shallot and the parsley. Add butter to a relatively hot heavy iron skillet. Reduce the heat and fry the cèpes for a few minutes. Add the shallot. Cook on medium heat for 2 minutes. Add chopped parsley, add more butter, black pepper and stir. Serve on a warm plate.
Moules Marinière, Mosselen met Look, Mussels in Beer, Mussels with Piri Piriand Mussels with Anise, served with crusted bread, with French Fries or just a glass of wine, as a starter or for lunch: mussels are great to combine. And did we mention delicious? Preparing Moules Marinière is not difficult at all. Make sure you buy tasty mussels (we prefer small ones) and lots of tarragon and parsley. Don’t simply add the herbs; create a simple sauce. You want to coat the mussels with the powerful flavour of tarragon and parsley. A drop of Henri Bardouin’saward winning Pastis is recommended.
White wine of course: Pinot Blanc, Sylvaner, perhaps Pinot Gris or Riesling. In general a fresh, dry white wine with medium acidity and fruit aromas like citrus. Mussels are very flexible, both in preparation and accompagnement.
What You Need
1 kilo of Mussels
1 Garlic Clove
Bouquet Garni (Parsley, Bay Leaf, Thyme)
What You Do
Start by finely chopping the shallot and the garlic. Take a large, heavy pan and heat the oil. Add the shallot and the garlic, cook for 5 minutes until soft and glazed. Add a glass of white wine and the bouquet garni. Cook on low heat for 10 minutes. In parallel clean the mussels. Increase the heat to (nearly) maximum, add the mussels, close the lid and cook until all mussels are open; perhaps 4 minutes. Shake the pan during the cooking process or give the mussels a quick stir with a wooden spoon. Remove the mussels with a slotted spoon, transfer to a large plate and put in a luke warm oven. Discard the bouquet garni, add chopped parsley and tarragon, a splash of pastis, some black pepper and leave to simmer for 1 or 2 minutes. Transfer mussels to two warm (soup) plates and pour the sauce over the mussels.