At last, we have Cèpes; and they're beauties.
My vigneronne has given me a new recipe for preserving them, which is slightly simpler, and less time consuming, than the usual method.
The mushrooms were cut into reasonable sized chunks (1.5 cm cubes), then plunged into boiling water for 2 mins. They were then transferred into ice cold water to cool, and drained.
I used 250 gm jars, which were filled to the level indicated. I added salt, pepper, parsley, and a small sliver of garlic, they were topped up with water, the capsules and lids put-on, and sterilised for 2 hours.
And here's the result; 7 small jars of the world's most delicious mushrooms, ready for our Winter omelets etc.
Cèpes dry well and freeze reasonably well, but this method is by far the best. Usually, in this area, they are preserved in oil (in much the same way as above, but with 3 hours sterilising), but I must say that these look very good; Winter will have some compensations after all.
I shall be out in the woods again today.