Cep-stuffed Avocados
photo by "Wildman"
The cep, steinpiltz, or king bolete, is one of the best-known and best-tasting gourmet wild mushrooms in the world. Here’s a great way to stretch this precious mushroom if you find a limited amount.
2 cups king bolete or other boletes, sliced
2 cloves of garlic, minced
2 tbs. corn oil
1/4 tsp. Vege-sal
1/2 tsp. black pepper
2 tsp. lemon juice
3 avocados, split in half lengthwise, seeds removed
1. Sauté the ceps and garlic in the corn oil with the garlic and half the Vege-sal and black pepper 5 minutes.
2. Add half the lemon juice and sauté another 5 minutes.
3. Scoop out the flesh of the avocado and mash with the remaining Vege-sal and lemon juice.
4. Mix the pulp with the sautéed mushrooms and stuff the avocado shells.
5. Sprinkle with the remaining black pepper
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