2 in 1

Back in september, we bought a few kilos of "cèpes" (penny bun or boletus mushrooms), cleaned them, chopped them, vacuumed them in bags and finally frozed them with a view to use them at a alter time. 

The time now has come. The ingredients seen in the pic above make 2 recipes possible: "Cèpes à la bordelaise" and "omelette aux cèpes". You gently fry a persillade (chopped garlic & parsley) in duck fat, then add the mushrooms, add black pepper & salt and let fry for a few min. Served with some good bread, you have cèpes à la bordelaise. 2nd recipe: you break and beat some organic eggs (2/pers) that you add in the mushrooms/persillade mix, then you have an omelette aux cèpes. 2 great french recipes. One last thing: recipes being from the city/area of Bordeaux, you need, a wine from that area to truly enjoy the mushrooms, like a Pomerol, Saint-Émilion, Saint-Estèphe or Pauillac.