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
1ouncedried French cèpes or Italian porcini
¼cupFrench olive oil or a light Italian olive oil<
Soak the dried cèpes in 2cups 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