Cèpes in the Style of Gascony

Cèpes à la Gasconne

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

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.


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


  1. 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