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Cepes, Bordelaise

Open a pint can of cepes, drain on a sieve, then wipe well and slice them. Heat a tablespoon oil in frying pan, add four finely chopped shallots, cook them one and a half minutes, then add the cepes. Season with a half teaspoon salt and three saltspoons pepper, toss them well and briskly fry for six minutes, tossing them once in a while.

Finely chop together a half bean garlic and two branches well-washed, fresh parsley, add to the cepes, toss well while heating for two minutes, dress on a vegetable dish and serve.