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?? (0 replies, last updated by Laurie Connor December 1, 2004)

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... (0 replies, last updated by RicRios January 31, 2007)

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... (13 replies, last updated by cuisinista November 29, 2008)

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... (36 replies, last updated by R. L. Mazzola October 15, 2005)

One can still find very nice, large cêpes for 20€/kg, and beautiful, small ones for 24€/kg, at the stands in rue Poncelet and the cross street. I don’t know why the vergers and even the Marché d’Aligre stands have old... (7 replies, last updated by souphie November 18, 2009)

, 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... (114 replies, last updated by always_eating November 13, 2009)

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... (3 replies, last updated by stingray September 6, 2006)

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... (5 replies, last updated by jett September 27, 2005)

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... (0 replies, last updated by famdoc January 16, 2007)

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:... (1 reply, last updated by JonH February 17, 2003)

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... (5 replies, last updated by mdibiaso October 7, 2004)

Hi, I’m looking to buy nice mushrooms (chanterelles or cepes) to make mushroom julien (russian-style mushrooms in sour cream sauce) — right now should be a mushroom season, but I’m not sure if NYC reflects that... (4 replies, last updated by JungMann October 7, 2009)

Dried cepes are the same as Porcini, and will work in many recipes. (7 replies, last updated by j6p September 20, 2009)

-owned restaurant on a little side street. I loved the stuffed mussles and grilled duck with cepes. We also had a good meal at Chez Feraud. (4 replies, last updated by barksducks June 25, 2009)

Mushrooms another name for Porcini and Cepes. Maybe some one knows someone in the Italian or French community who has a source. By the way went to Wild Rice a couple of weeks ago. The food was great and so was the service, but... (6 replies, last updated by Pollo October 14, 2007)