Ragout of Forest Mushrooms

Sauce de Cèpes

Preparation info
  • Serves

    5 or 6

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

The landais recipe adapted here employs white wine and a mixture of dried cèpes and fresh cultivated mushrooms enriched with tomatoes and ham. It’s a dish best made a day in advance, then gently reheated before serving. In the Landes, they serve the mushrooms alone as a first course, but I like the dish with roast chicken or grilled meats. Fresh garlic and parsley chopped together can be strewn on top, if desired.

A rich, particularly succulent civet de cèpes au vin de Cahors