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4–6
Easy
Published 2012
If you are using cultivated mushrooms, you can add the extra flavour of wild mushrooms by adding a few dried ceps, previously soaked in water, or a teaspoon of cep powder, poudre friande, which you can make yourself by drying a quantity of dried cèpes, morilles and/or mousserons a little more, in a very low oven, until they are completely crisp, and then pounding them to a powder with a pestle and mortar.