Salade aux Cepes Crus

IMG-20151202-WA002 IMG-20151202-WA003One 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


  1. 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.
  2. 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
  3. Prepare the serving plates by layering the rocket across them
  4. Season the mushrooms with salt and pepper to taste
  5. Lay the slices of cepes across the rocket
  6. Spoon the sauce generously over the cepes

Serve chilled, accompanied by a glass of Edmond Mellot Pouilly Fume

             Bon Appétit!

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