mixture in a separate pan, also in
oil, then add it to the cèpes. They
need about 25 to 30 minutes’
cooking.
This method of cooking can be
applied to all kinds of mushrooms.
CÉPES À L’ITALIENNE
1 lb cèpes or morels or other
mushrooms, vine leaves, oil, garlic, salt
and pepper.
Clean the cèpes, take off the
stalks, put them on a dish and
sprinkle with salt and leave them a
little so that the water comes out of
them, then put them in a warm
oven a minute or two to dry them.