Main Course, Starter

Summer Ceps with Grapes

4 People 20 Min.
Recette Supersec par Philippe Emanuelli
  • 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.

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