Cepes are probably more commonly known by their Italian name of Porcini. they are available in the markets of France in early Autumn. A favourite in France, it is not uncommon to eat an omelette for dinner when dining out.
Serves 2
4 eggs
250 g fresh cepes (porcini)
1 clove garlic minced
1 tablespoon parsley finely chopped
Salt and pepper
Butter
Clean the mushroom with a paper towel without washing and cut into small pieces.
In a bowl, whisk the eggs, salt, pepper, and add a little garlic and parsley if you like.
Melt a good nob of butter in a hot frying pan and cook the mushrooms. Once the mushroom has reduced and there is no liquid, add the egg mixture and reduce the heat. Cook for a few minutes until the eggs are set.
Serve immediately with a green salad