Recipe by Coastal Living January 1998

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Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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  • Soak cèpes in hot water about 1 hour or until soft. Pour through a wire-mesh strainer, and discard any hard stems. Press ce@Spes between layers of paper towels and coarsely chop.

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  • Saute shallots, garlic, and thyme in hot oil in a large skillet 1 minute. Add cèpes, potato, and squash, and saute 1 minute. Stir in broth, cream, salt, and pepper; simmer 10 minutes or until potatoes are tender.

  • *Note: Cèpes are also called porcini mushrooms.

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