Preparation Time: 30 mins

Serves 6


What you will need:

Cep and Brandy Cream:

300g Fresh ceps (mushrooms), cut into chunks
2 Shallots
250g Double cream
30g Butter
50ml Brandy
Fine salt

Pan Fried Ceps and Egg Yolk:

200g Fresh ceps (mushrooms)
100g Chanterelles
Salt and pepper
Olive oil
6 Egg yolks



Cep and Brandy Cream: Start by finely dicing the shallots. In a big pan, on a low heat, melt the butter and add the diced shallots. While you wait for the shallots to sweat down, clean the dirt from the ceps with a damp cloth (do not wash them with water). Once clean, slice them into chunks and add to the shallots. Cook the ceps until they become caramelised (this around 15 minutes), then pour in the brandy. Once the alcohol has evaporated, add the cream and cook for a further 2 minutes.

Pour the mixture into a blender and blend until smooth. Finally pass through a sieve and reserve until plating.


Pan Fried Ceps and Egg Yolk: Begin by cleaning the mushrooms with a damp cloth, getting rid of any dirt. Leave the chanterelles whole and slice the ceps in half. Finely slice the chives.


Presentation:  To serve, warm the cep and brandy cream in a small saucepan. On a high heat, add 2 tbsp of olive oil to a frying pan, once hot pan fry the mushrooms until nice and brown, season.

Spread a tbsp of cep and brandy cream on a plate, scatter the mushrooms over it and add one egg yolk per person. Season with a few flakes of Maldon salt and sprinkle with chopped chives. Serve immediately.


Grape iconWine match: Beronia Rioja Crianza

Beronia Crianza is intensely fruity, with blackberry and strawberry character and is aged in mixed French and American oak barrels for 12 months giving hints of spice and vanilla.


Recipe from Mimo Borough Market


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