Pour the frozen ceps and boletes into a hot pan with no butter or oil. Cook over a high heat for around fifteen minutes turning regularly until all the water has evaporated.?Then add your choice of fat (butter, olive oil or goose fat), season to taste with garlic, parsley, salt and pepper and brown for a few minutes over a low heat.

Serve with game, red meat, duck fillet or roast poultry.

20 min

Delicious with garlic and parsley.