One of the gourmet miracles, of the forests on the slopes of Table Mountain, at this time of year is the sprouting of beautiful Cepes (Porcini), a couple of days after a solid bit of rain. This happened last week and we were fortunate to pick up a good quantity of fat cepes. These wonderful earthy mushrooms can be eaten in many different dishes. Last night we tried a new recipe which was so simple and easy to make and had a wonderful subtle, earthy flavour. At first the taste of the raw cepes was almost too delicate then after a while the flavour developed and I could really feel the mushroom taste fill my mouth. I recommend pairing this earthy tasting salad with a Pouilly Fume from the Loire valley. The flint in the soil gives a unique mineral taste to this sauvignon blanc.
Ingredients for 2 guests:
- 2 large cepes or 4 smaller ones
- 125ml crème fraiche
- A handful of rocket per person
- Juice of half a lemon
- 2 tablespoons olive oil
- 3 tablespoons water
- Salt and pepper to taste
- Ensure the cepes are clean and use a sharp knife to thinly slice them across the full width, all the way down from head to toe.
- Prepare the sauce by mixing together the crème fraiche, olive oil and juice of half lemon until it is thoroughly blended into a thick cream
- Prepare the serving plates by layering the rocket across them
- Season the mushrooms with salt and pepper to taste
- Lay the slices of cepes across the rocket
- Spoon the sauce generously over the cepes
Serve chilled, accompanied by a glass of Edmond Mellot Pouilly Fume