Ceps with Herbs
Gluten Wheat Free Eggless
8 Medium to large Ceps
75g/3oz Butter, softened
1 tbsp Freshly chopped Parsley
1 teasp Freshly chopped Oregano
1 tbsp Lemon Juice
Salt and Pepper
In a mixing bowl, mix together the butter, herbs, lemon juice salt and pepper.
Divide into eight and roll each portion into a ball. Cover and refrigerate.
Remove the the stems from the Ceps and retain for use in another recipe.
Lightly slash the underside of the caps.
a little oil over the Ceps and place on a close meshed rack over medium coals.
Cook for a few minutes until just tender.
To serve - transfer to a heated serving platter and place a ball of herb butter
cap. Serve immediately.
Main equipment required to make
Key techniques required to make this
Drizzle - To drip a liquid substance, such as a
sauce or dressing, over food usually in a semi fluid
Tips, Options and
Substitute the oregano with marjoram
Use other large capped mushrooms