Cèpes in the Style of Gascony from The Cooking of South West France by Paula Wolfert
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.
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Ingredients
- 1 teaspoon finely chopped fresh garlic
- 2 tablespoons jambon de Bayonne, prosciutto, or Serrano ham, finely chopped
- 1 ounce dried French cèpes or Italian porcini
- ¼ cup French olive oil or a light Italian olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 pound fresh cultivated mushrooms, quartered or sliced
- Salt
- freshly ground pepper
- 1½ tablespoons Fresh lemon juice
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