Sauce de Cepes Recipe

Name: Sauce de Cepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 1 1/2 ounces dried imported cepes; Kosher salt; 1 1/2 pounds fresh cepes, trimmed (if very large, cut in half); 1/4 cup duck or goose fat or olive oil; 2 1/2 ounces Jambon de Bayonne, prosciutto, or Westphalian ham, chopped; 2 large shallots, minced; 1 1/2 teaspoons finely chopped garlic; 3/4 cup soft and fruity white wine, such as Saumur or a Chenin Blanc; 1 small red-ripe tomato, peeled, seeded and chopped, or 1/4 cup canned tomatoes, drained; Freshly ground pepper; 1 tablespoon finely chopped fresh parsley; Chicken demi-glace; Fresh lemon juice; 4 or 5 rounds of French bread rubbed with 1/2 clove garlic (optional)

Servings: persons

1 to 1 1/2 ounces dried imported cepes
Kosher salt
1 1/2 pounds fresh cepes, trimmed (if very large, cut in half)
1/4 cup duck or goose fat or olive oil
2 1/2 ounces Jambon de Bayonne, prosciutto, or Westphalian ham, chopped
2 large shallots, minced
1 1/2 teaspoons finely chopped garlic
3/4 cup soft and fruity white wine, such as Saumur or a Chenin Blanc
1 small red-ripe tomato, peeled, seeded and chopped, or 1/4 cup canned tomatoes, drained
Freshly ground pepper
1 tablespoon finely chopped fresh parsley
Chicken demi-glace
Fresh lemon juice
4 or 5 rounds of French bread rubbed with 1/2 clove garlic (optional)

1
Preheat the oven to 300 degrees.
2
Soak the dried cepes in hot water with 1/2 teaspoon salt for 30 minutes.
3
Drain, reserving soaking liquid.
4
Rinse cepes under cool running water to eliminate any grit or sand.
5
Strain soaking liquid through coffee filter paper or several layers of damp cheesecloth and set aside.
6
Wipe caps of fresh mushrooms with damp cloth and a little coarse salt.
7
Set aside.
8
In a large skillet, heat the fat or oil over medium heat.
9
Add the dried cepes and their soaking liquid and cook until all the liquid in the pan has evaporated.
10
Add the ham, shallots, and garlic and cook, stirring, 1 minute.
11
Add the fresh cepes and cook, stirring, over high heat until all the moisture has evaporated.
12
Pour the wine over the mixture and boil down to a glaze.
13
Add 1/2 cup hot water and the tomato.
14
Cook, stirrinmg, over gentle heat for an instant, then add 1/2 teaspoon salt, 1/4 teaspoon pepper, and the parsley.
15
Scrape into an earthenware or enameled cast-iron casserole with a tight-fitting lid.
16
Cover with waxed paper and the lid; cook slowly in the oven 2 to 2 1/2 hours.
17
Uncover and cool completely.
18
Refrigerate, covered.
19
Reheat slowly.
20
Add the demi glace and adjust seasoning with a few drops of lemon juice, salt, and pepper.
21
Serve with toasted rounds of French bread, if desired.
22
Suggested Drink: Chateau Magnol, Haut Medoc, Cru Bourgeois 1993

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 to 1 1/2 ounces dried imported cepes, Kosher salt, 1 1/2 pounds fresh cepes, trimmed (if very large, cut in half), 1/4 cup duck or goose fat or olive oil, and more.

Yes, Sauce de Cepes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauce de Cepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions