Les Cèpes à la Gasconne

Ceps from Gascony

Preparation info
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By Jeanne Strang

Published 1991

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As for basic recipe, plus


  • 125 g oz) lean jambon de campagne
  • 1 tablespoon flour
  • 125


Fry the mushroom heads gently in oil for half an hour or so. Take from the pan and keep on one side while the stalks, thinly chopped and the ham, cut into small cubes, the garlic and parsley are all fried like a hachis in the pan juices. After cooking a little, sprinkle the hachis with the flour, stir well, gradually add the wine, then season. Put the cèpes back in this mix