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“Phillipa and I had just returned to the kitchen with a full basket of these beautiful mushrooms. I held a dirt-encrusted one up to my nose, breathing in its earthy aromas, happy to have all of my senses back. "What do you want to do with these?" asked Phillipa. "Something traditional and simple so the flavor of the mushrooms isn't lost," I said. "Poêlée de cèpes à la bordelaise?" "Perfectly delicious," said Phillipa. "I'll scrub the beauties down and then grab the ingredients." "You remember what they are?" "Of course. Olive oil, butter, garlic, thyme, bay leaves, flat parsley, salt, and pepper," she said. "And I'm already drooling.” — Samantha Verant
Phillipa and I had just returned to the kitchen with a full basket of these beautiful mushrooms. I held a dirt-encrusted one up to my nose, breathing in its earthy aromas, happy to have all of my senses back.
"What do you want to do with these?" asked Phillipa.
"Something traditional and simple so the flavor of the mushrooms isn't lost," I said. "Poêlée de cèpes à la bordelaise?"
"Perfectly delicious," said Phillipa. "I'll scrub the beauties down and then grab the ingredients."
"You remember what they are?"
"Of course. Olive oil, butter, garlic, thyme, bay leaves, flat parsley, salt, and pepper," she said. "And I'm already drooling.