| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Meats |
French |
Taste1 |
5 |
servings |
INGREDIENTS
| 1 1/2 |
oz |
Dried imported cepes |
|
|
Kosher salt |
| 1 1/2 |
lb |
Fresh cepes; trimmed |
|
|
(if very large; cut in half) |
| 1/4 |
c |
Duck or goose fat or olive oil |
| 2 1/2 |
oz |
Jambon de Bayonne; prosciutto, |
|
|
Or Westphalian ham; chopped |
| 2 |
lg |
Shallots; minced |
| 1 1/2 |
ts |
Finely-chopped garlic |
| 3/4 |
c |
Soft and fruity white wine |
|
|
(such as Saumur or a Chenin Blanc) |
| 1 |
sm |
Red-ripe tomato; peeled, seeded, |
|
|
And chopped |
|
|
(or 1/4 cup canned tomatoes; drained) |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Finely-chopped fresh parsley |
|
|
Chicken demi-glace |
|
|
Fresh lemon juice |
| 4 |
|
French bread rounds – (to 5); rubbed with |
| 1/2 |
|
Garlic clove; (optional) |
INSTRUCTIONS
Preheat the oven to 300 degrees. Soak the dried cepes in hot water with 1/2
teaspoon salt for 30 minutes. Drain, reserving soaking liquid. Rinse cepes
under cool running water to eliminate any grit or sand. Strain soaking
liquid through coffee filter paper or several layers of damp cheesecloth
and set aside. Wipe caps of fresh mushrooms with damp cloth and a little
coarse salt. Set aside. In a large skillet, heat the fat or oil over medium
heat. Add the dried cepes and their soaking liquid and cook until all the
liquid in the pan has evaporated. Add the ham, shallots, and garlic and
cook, stirring, 1 minute. Add the fresh cepes and cook, stirring, over high
heat until all the moisture has evaporated. Pour the wine over the mixture
and boil down to a glaze. Add 1/2 cup hot water and the tomato. Cook,
stirrinmg, over gentle heat for an instant, then add 1/2 teaspoon salt, 1/4
teaspoon pepper, and the parsley. Scrape into an earthenware or enameled
cast-iron casserole with a tight-fitting lid. Cover with waxed paper and
the lid; cook slowly in the oven 2 to 2 1/2 hours. Uncover and cool
completely. Refrigerate, covered. Reheat slowly. Add the demi glace and
adjust seasoning with a few drops of lemon juice, salt, and pepper. Serve
with toasted rounds of French bread, if desired. This recipe yields 5 or 6
servings.
Recipe Source: TASTE with David Rosengarten Adapted from a recipe by Paula
Wolfert From the TV FOOD NETWORK - (Show # TS-1G35 broadcast 01-21-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-30-1998
Suggested Wine: Chateau Magnol, Haut Medoc, Cru Bourgeois 1993
Recipe by: David Rosengarten
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