Wild mushrooms and truffles are the easiest ingredient addition to capture the earthy depths of flavors in Southwestern French cooking. Cepes are the French word for the wild mushroom Boletus edulis. These mushrooms are the same as Italy’s porcini and United States’ king boletes.

Cepes of Gascony – Earthy Mushrooms in the Style of Gascony

This mushroom side dish is a revelation. The depth that a small amount of dried porcini mushrooms give to basic store bought mushrooms is noticeable. It doesn't hurt that they're enhanced further by ham, garlic, parsley, and olive oil.

5 from 1 vote

Print Pin

Course: Side Dish

Cuisine: French, Southwest France

Prep Time: 10

Cook Time: 20

Soaking dried mushrooms: 30

Total Time: 1 5

Servings:

Author: My Hungry Traveler

Equipment

Small bowl
Large skillet

Ingredients

1 oz Dried porcini mushrooms or cepes
2 cups Water, warmed
¼ cup Extra virgin olive oil
2 cloves Garlic, finely chopped
2 tbsp Jambon de Bayonne or prosciutto, finely chopped
1 lb Whole white or crimini mushrooms, quartered
Salt and black pepper, to taste
½ medium Lemon
2 tbsp Flat-leaf parsley, chopped

US Customary – Metric

Instructions

Soak the dried porcinis in warm water for 30 minutes. Gently remove porcinis from the top of the liquid without disturbing the sediment at the bottom. Lightly squeeze excess liquid and set aside. Pour the soaking liquid through a paper coffee filter to separate liquid from the grit at the bottom. Reserved liquid.
Heat oil in a skillet over high heat. Sir in the porcinis and then reduce heat heat to medium-high. Add ham and garlic and cook, stirring, for 2 minutes. Add strained soaking liquid and boil until it reduces to a glaze, about 15 minutes.
Add the fresh mushrooms and season with lemon, salt and pepper. Sauté over medium-high heat until all the moisture in the pan has evaporated, about 7 minutes. Stir in parsley and serve hot.