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Our tasty recipes

Pour les plus gourmands d’entre vous Oliviers &Co. vous propose une sélection d’idées dessert, simple à préparer vous dégusterez ces desserts avec un plaisir sans fin, et sans faim.

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SAUTEED CEPES WITH WILP POPPY VINEGAR

SAUTEED CEPES WITH WILP POPPY VINEGAR
  • Description : 30 mn
  • Cuisson : 20 mn
  • Attente : aucun

Ingredients :

For 4 peoples

6 large cèpes or porcini (or 500 g canned),
4 tablespoons O&CO. wild poppy vinegar,
4 tablespoons O&CO. France RH olive oil, 1 clove garlic,
2 sprigs of fresh thyme or 1 teaspoon O&CO. herbes de Provence,
4 small handfuls baby spinach, salt and freshly ground pepper.

Description :

Rinse and dry the spinach. Crush the unpeeled garlic clove. Brush and rinse the cèpes or porcinis, removing any blemishes.
Cut lengthwise into thick slices. Heat the olive oil in a large skillet over high heat. Add the mushrooms slices and sauté until golden on both sides. Lower the heat, add the thyme or herbes de Provence and the garlic clove, and cook for 15 minutes, stirring once in a while.

Deglaze the pan with the vinegar and reduce slightly. Season with salt and pepper and remove from the heat. Divide the spinach among four serving plates, arrange the mushrooms on top and drizzle with olive oil. Serve warm or at room temperature.