Daube de Cèpes

Ceps in red wine

Preparation info

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 1 kg/ lb small ceps
  • 75 g/3

Method

Clean the ceps and cut off the stalks. Finely slice and reserve them. Heat the fat in a small casserole, put in the cep caps and fry for 10 minutes, stirring halfway through. Take them out, put in the shallots and ham and fry for 5 minutes. Add the garlic and half the wine. Reduce by four-fifths, then pour in the rest of the wine. Return the cep caps, season and cover the casserole. Simmer very