Cooking Classes in France | French Recipe for Daube de Cèpes

Ingredients

• 3 pounds fresh firm cèpes (or porcini) mushrooms*
• 3 tablespoons duck fat
• Salt to taste
• 1/4 pound pancetta, finely chopped
• 6 garlic cloves, finely chopped
• 1/2 cup finely chopped parsley
• 1 1/2 cups dry white wine
• 1 cup hot water
• Freshly ground black pepper to taste
• *If you don’t have access to fresh cèpes you can substitute a variety of other meaty mushrooms such as shiitake or baby portobello