-
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
