From the beginning of autumn, ceps are eagerly awaited and coveted on the shelves. Rich in vitamins, they are delicious cooked simply or integrated into more elaborate recipes. But then what to drink with ceps?
First of all, let’s take a look at the porcini mushroom in order to find the ideal food and wine pairing. The cep is a very delicate mushroom, which can be easily damaged. Here are some tips on how to choose the right one:
- the color of the hat must have a nice uniform brown color and not have small holes
- the foot must be firmly attached to the hat
- choose medium or small ceps, much tastier and tender
The cep can be eaten cooked or raw in carpaccio for example. Its nutty flavors are wonderful, in small touches or as a side dish, in all your savory recipes. Here are some tips on how to cook and enhance this delicately scented mushroom!
To be enjoyed as an appetizer for a nice meal, this recipe of raw cep just seasoned has everything to please. The Bordeaux cep is the most sought-after, as it is ideal for this cep carpaccio recipe. To clean it be careful, the cep is a very porous mushroom, like a sponge. It should not be immersed in water or even cleaned under running water, otherwise it will absorb the water and lose its flavor completely. The best way to clean a cep is to scrub it with a brush to remove any soil or leaf residue, then gently wipe it with a damp cloth.
Then slice them very thinly with a mandolin and arrange them on a plate. Scatter some walnut or roasted hazelnut chips over the carpaccio to add a little crunch to the recipe. Using a vegetable peeler, sprinkle a few shavings of Parmesan cheese over the mushrooms. Then add some freshly chopped chives, a pinch of fleur de sel and a few drops of excellent olive oil. This carpaccio of cep can be prepared an hour in advance.
Our white wine Alto de Cantenac Brown will go very well with this carpaccio of ceps. Even young, this white wine has the advantage of offering a nice freshness, which will contrast with the earthy nuances of this mushroom.
The omelette aux cèpes is a dish originating from France and more particularly from the department of Ariège. This dish will go divinely well with a wine with fruity aromas coated with light woody notes that will rally with the cep. We propose here the second wine of the château: BriO de Cantenac Brown. Charming, delicate and brilliant, BriO is a wine of pleasure and sharing, ideal with this omelette with ceps. And you, what is your favorite cep recipe?