Daube de Cèpes

Ceps in red wine

Preparation info
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By Pierre Koffmann

Published 2012

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  • 1 kg/ lb small ceps
  • 75 g/3


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