Main Course, Starter
Summer Ceps with Grapes
4 People
20 Min.
- 40g mushrooms
- 20g butter (clarified)
- A bunch of black grapes
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Rehydrate the mushrooms in a pan over medium heat with a little water and butter, clarified if possible.
- Meanwhile, peel the grapes and mix them with the oil and vinegar.
- Add pepper.
- Roast the mushrooms slightly, then finish cooking them by deglazing the pan with a few drops of balsamic vinegar.
- Serve with the marinated grapes.
- Add salt if needed.
