This recipe serves to accompany any meat or fish dish.


  • 300g ceps
  • 1 onion
  • 200g cream
  • garlic and parsley


Wash the mushrooms (cut a little tail and take them off the pine needles). To become thin.

In a skillet or saucepan, is fried with onion small. When we have half the sauce, add the mushrooms. We do cover it and a little salt to make the stocks that carry the water removed.

When the vines are dry, add a little oil and minced garlic and parsley. Allow to fry a moment. We try to add salt and pepper and herbs (if you want).

When the garlic starts to color, add the cream and let it heat very low.

Look at little thick cream will go picking mushrooms taste. When practically reduced. Now we can stop and bring to the table.

Bon profit.