Ragoût de Cèpes au Vin rouge

• a bottle of Burgundy
• olive oil or butter
• finely chopped shallots
• several cloves of garlic
• river fish<

This is a Gascon preparation using one of the local wines, Côtes du Gers, Bigorre, or one of the Landes wines. With us it will doubtless be substituted for a vin ordinaire used in the kitchen, or the tail end of a bottle of Burgundy rescued from some more ample occasion. The caps of the Cèpes are sliced and browned in olive oil or butter with finely chopped shallots