Porcini (cèpes), persillade butter, and fried egg – or the lunch that wasn’t

Cepscloseup

Freddy Fungus walks in the door..
No, no, this is not the beginning of a joke. There actually is a guy here called Freddy Fungus, he’s something of a legend in town. I don’t need to tell you what he does exactly, do I? His name alone is quite evident.

Well, Freddy didn’t actually walk through the door this time. Instead, we woke up one morning and found a box on the front porch, filled with gorgeous, plump porcini – cèpes as they are called in French. There’s a note inside, tiny scribbles declaring the value of the treasure within. This is Santa Cruz, the honor system still works here. Freddy will be by eventually to pick up his money. He clearly knows where we live.

Boxoftreasure

What would I do with a box of porcini mushroom? I could think of a few things. Alas, the fungi – like many good things around here – were destined for the restaurant. I am feeling more like a step-child every day.

I managed to snatch one. Not the prettiest, but it would have to do.

Ingredients

Inthepan

I took a heavy pan, seared the thick slices of mushroom quickly
in some butter, then make a persillade – equal amount parsley and
garlic, chopped – and stirred it into the butter. I added a
little bit more butter just for fun. The residual heat in the pan did
all the cooking the persillade needed. Meanwhile, in another small
pan, a whole egg was frying in – a lot of – oil, until the outside edge
curled up all brown and crisp and the yolk still quivering.

The porcini went on a plate, drizzled – ok, doused – with the persillade butter, the egg nestled along side. Now that’s lunch.

I won’t give you a recipe. It’s so easy it hardly needs one.

Cepgarlicpasleybutter

There’s another knock on the door. My neighbor Beccy. I swear she
followed the intoxicating scent from next door. Grudgingly I invited
her to try a bite. Freddy brought some beautiful porcini over, I said,
I made a small lunch, try some – lunch, I stressed – hoping she’d
notice how meager my "lunch" was, and perhaps she might politely
decline.

Oh well, never mind. I can’t even bear to tell you the rest of the
story. I’m still a bit miffed. Suffice to say it’s delicious. All
the two bites I had of it!

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19 Responses to “Porcini (cèpes), persillade butter, and fried egg – or the lunch that wasn’t

  • riya said:
    November 16th, 2007 at 2:51am

    egg & mushroom… my favourite.
    definitely yummmy.

  • FreshAdriaticFish said:
    November 16th, 2007 at 6:01am

    Freddy Fungus… ha, ha… at least he doesn’t have to worry about branding!
    Everything looks delicious… as usual at ChezPim!

  • casey said:
    November 16th, 2007 at 7:42am

    I had almost this exact dish at Soif weekend before last–and had to share it with three other people at the table. Best thing I’ve tasted in ages.

  • Burnt Lumpia said:
    November 16th, 2007 at 9:14am

    Wow, it’s amazing what you could do with just one egg and one mushroom. It looks delicious.

  • Paul Halliday said:
    November 16th, 2007 at 9:48am

    That looks absolutely gorgeous … you did get two bites more than we did! Jealous :)

  • sam said:
    November 16th, 2007 at 10:44am

    Please make sure Freddy Fungus gets another order in before next Saturday !

  • Laurent said:
    November 16th, 2007 at 11:26am

    Those cepes are gorgeous. I love wild mushroom season and the simpler the recipe the better. Two weeks ago I also prepared chanterelles in the most simple manner (cooked in butter): no persillade, no nothing. I just sprinkled sea salt and pepper at the end. It was a perfect accompaniment for a veal roast.

  • mike said:
    November 17th, 2007 at 8:27am

    jeez, so unfair. i just woke up and this is the first thing i see….

  • Susannah said:
    November 17th, 2007 at 12:07pm

    Sounds simply delicious. Does Freddy Fungus also forage for other mushrooms? Is he accepting new customers? ;-)

  • swirlingnotions said:
    November 19th, 2007 at 12:48pm

    Wow does that look good.
    Our friend in Italy once took us on a tour of the remote areas of the Abruzzi where I had a similar “mushroom man” experience. We pulled up to a man on the side of the road who had his trunk open and our friend got out and offered him a cigarette, engaged in some whispered conversation. The next thing I knew there was a box of porcini on my lap and we were racing home to make dinner. How he knew the man I’ll never know.

  • Sandy said:
    November 20th, 2007 at 7:39am

    Frying eggs in olive oil turns a breakfast dish into lunch. Add porcini…and WOW!

  • LRG said:
    November 20th, 2007 at 8:09am

    now I want eat s.th.

  • LRG said:
    November 20th, 2007 at 8:09am

    now I want eat s.th.

  • LRG said:
    November 20th, 2007 at 8:09am

    now I want eat s.th.

  • LRG said:
    November 20th, 2007 at 8:09am

    now I want eat s.th.

  • kero said:
    November 20th, 2007 at 3:20pm

    wow… i have to say, your a food genius.^_^

  • Kevin said:
    November 20th, 2007 at 6:22pm

    Yeah. You could sign me up for some of that and I wouldn’t argue. Looks fantastic.

  • Syrie Wongkaew said:
    November 21st, 2007 at 7:52pm

    This is making my mouth water. I can just imagine the lovely texture of the mushrooms as I bite into them. Thank you for sharing this and for making us all jealous!

  • A scientist in the kitchen said:
    November 29th, 2007 at 7:20pm

    I love mushrooms and I really envious of you, Pim.

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