Ceps in Oil Recipe

Ingredients:

• 1 pound fresh ceps mushrooms
• 1/2 cup olive oil
• 4 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• Salt and freshly ground black pepper

Instructions:

1. Clean the ceps mushrooms with a brush or a damp cloth, and cut them into bite-sized pieces.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the garlic and cook for 1-2 minutes, until fragrant.
4. Add the mushrooms and cook for 10-12 minutes, stirring occasionally, until they are golden brown and tender.
5. Remove the skillet from heat and sprinkle the parsley over the mushrooms. Season with salt and pepper to taste.
6. Transfer the ceps in oil to a clean glass jar with a tight-fitting lid.
7. Let the ceps cool down to room temperature before refrigerating them.
8. The ceps will keep in the fridge for up to 2 weeks.

Verdict:

Ceps in oil is a simple and delicious recipe that showcases the earthy and savory flavor of fresh mushrooms. The garlic adds a touch of pungency, while the parsley brightens up the dish. This recipe is perfect as an appetizer or a side dish, and it pairs well with crusty bread, crackers, or cheese.

Serving Suggestions:

• Serve the ceps in oil as a part of a charcuterie board or antipasti platter.
• Add the ceps in oil to pasta dishes, risottos, or omelets for extra flavor.
• Use the ceps in oil as a topping for pizza or bruschetta.