I have some dried cepes and need a recipe for that classic, lightly creamy, intensely flavored mushroom sauce that every restaurant in France seems to serve. Anyone??

I know, I know, it’s in French. But I’m posting anyways, it’s a lot of fun. To be followed in real time, at the end of the clip your risotto is ready! http://www.dailymotion.com/video/xrgq0_risotto-aux-cepes...

soaking in olive oil, and put a few mushrooms onto my slice. Living out in Seattle, I collect my own porcinis/cepes in the mountains. I dry them to preserve them. However, does anyone know how to preserve them in olive oil? Are...

There are few things funnier to me than pompous people who pop their own balloons by mispronouncing words directly from their area of “expertise.” Cèpes are the same as porcini mushrooms, only in French, the same way...

Veal Kidneys in a Priest's Omelet

A roundup of books of cooking terms that edify and amuse.

Video

A visual guide to all your favorite fungi.

, not of the recipe-writer. Oh, and my shopper brought home grated parm instead of a hunk of parm, so mine isn’t shaved like MMR’s is. Overall, very simple dish. Photo attached. You can also see on the plate there...

mushroom

Jimmy’s Homemade Veggie Burger

As interesting and great as fresh porcini mushrooms are,Ihaveneverbeen 100% satisfied with porcini’s or cepes as too what Ihave experienced (found) in Europe.Sure the vendor will tell you these are the best,but the safeest...

that may be due to the lucas carton aura of the place. starters included fried calamari, gazpacho, cepes, foie gras. for mains, there were several good looking fish options, lamb shoulder, veal tartare, chicken with cepes. most...

The $25 prix-fixe at Fleur de Sel (5 E. 20 St.) is a wonderful opportunity to sample the fine cooking at this Flatiron-district French restaurant. We enjoyed a shrimp ravioli appetizer, salmon over cepes and a warm granny smith...

My wife and I ate at Laperouse the last night of our honeymoon. We had a nice private room, which is free if you request it when you make reservations. I can’t remember everything we had but here’s what I remember:...

pairing to the layers of flavor provided by the rouget and its comrades on the plate. Next we got a surprise course. A small plate of cepe mushrooms in two ways. One stuffed and the other the raw stalks in a salad with a light...