133min 4 ppl
Fricassée de Cèpes à la Périgourdine
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 10 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 9g
Carbs 22g
Fats 19g
About this dish
Whole cèpes are seared hard in a screaming-hot pan until deeply golden before any liquid touches them — the step most home cooks skip, and the one that gives this Périgord classic its nutty, caramelised depth. A quick white wine deglaze lifts every browned bit from the pan, then a swirl of cold butter turns the pan juices into a glossy sauce, finished with lemon and a scatter of garlicky parsley. Piled onto toasted country bread, it's a rustic French starter built entirely around the wild mushroom itself.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Fresh cèpes (porcini)cleaned, trimmed and separated into caps and stems800 g
- Garlic clovesfinely minced4 cloves
- Fresh flat-leaf parsleyfinely chopped4 sprigs
- Fresh thymeleaves picked2 sprigs
- Fresh lemon juice1 tsp
Dairy & Eggs
- Duck fat or unsalted butteruse butter to keep the dish vegetarian3 tbsp
- Unsalted buttercold, cut into small cubes, for finishing1 tbsp
Dried Goods
- Sourdough or country breadfor serving4 slices
Spices & Seasonings
- Flaky sea salt1 tsp
- Black pepperfreshly ground½ tsp
Oils & Condiments
- Olive oil1 tbsp
- Dry white wine60 ml
Utensils
- Heavy-bottomed skillet or cast-iron pan
- Kitchen tongs
- Wooden spoon
Method
1
Separate the caps from the stems of the cèpes. Slice the caps into 1 cm thick slices and finely dice the stems, keeping the two separate. Mince the garlic and chop the parsley together in a small bowl to make the persillade, and pick the thyme leaves.
Approx. 10 minutes
2
Lay the sliced caps on a clean cloth or paper towel and press gently to draw out surface moisture. Leave uncovered at room temperature for 10 minutes so the surfaces dry fully — this is what lets them sear instead of steam.
Approx. 10 minutes
3
Heat a large heavy-bottomed skillet or cast-iron pan over high heat until it just begins to smoke. Add the olive oil and 2 tablespoons of the duck fat or butter, then immediately add the cèpe caps in a single layer without crowding the pan — work in two batches if needed. Sear undisturbed for 3–4 minutes until the undersides are deep golden brown.
Approx. 4 minutes
4
Flip the caps and cook for a further 2–3 minutes until the second side is equally coloured. Transfer to a warm plate and repeat with any remaining caps.
Approx. 3 minutes
5
Reduce the heat to medium. Add the remaining duck fat or butter to the pan along with the diced stems, and cook, stirring occasionally, for 4–5 minutes until softened and beginning to colour.
Approx. 5 minutes
6
Push the stems to one side of the pan and add the garlic and thyme to the cleared space. Cook without stirring for 1 minute until fragrant but not browned.
Approx. 1 minute
7
Pour in the white wine and scrape up any browned bits from the base of the pan. Cook for 2 minutes until the wine has almost completely reduced.
Approx. 2 minutes
8
Return the seared caps to the pan, season with the sea salt and black pepper, and fold everything together gently. Cook for 1–2 minutes until the caps are heated through.
Approx. 2 minutes
9
Remove the pan from the heat. Add the cold butter cubes and swirl the pan until they melt into a glossy sauce. Squeeze over the lemon juice and scatter the persillade on top, folding through just once.
Approx. 2 minutes
10
Serve immediately on or alongside toasted slices of sourdough or country bread, spooning over any remaining pan juices.
Approx. 2 minutes
