Cèpes in the Style of Gascony

Name: Cèpes in the Style of Gascony (Cèpes à la Gasconne)
Yield: Serves 4 to 6
Cuisine: France
Ingredients: Salt and freshly ground pepper; 1 ounce dried French cèpes or Italian porcini; 2 tablespoons jambon de Bayonne, prosciutto, or Serrano ham, finely chopped; ¼ cup French olive oil or a light Italian olive oil; 1 teaspoon finely chopped fresh garlic; 2 tablespoons chopped fresh flat-leaf parsley; 1½ tablespoons Fresh lemon juice; 1 pound fresh cultivated mushrooms, quartered or sliced

Cèpes à la Gasconne

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This recipe is a perfect demonstration of how the addition of dried cèpes can greatly enhance a dish of ordinary mushrooms. It doesn’t hurt to add some olive oil, garlic, and cured ham as well.

Ingredients

1 ounce dried French cèpes or Italian porcini
¼ cup French olive oil or a light Italian olive oil<

Europe
France
Side dish
Gluten-free

Method

Soak the dried cèpes in 2 cups lukewarm water for 30 minutes. Drain by lifting them out of the liquid without stirring up the sediment at the bottom of the bowl. Rinse the cèpes under cool running water. Drain well by pressing on them lightly. Ladle the soaking liquid through a pap