Sauce de Cepes

Directions

1. 1
   Preheat the oven to 300 degrees.
2. 2
   Soak the dried cepes in hot water with 1/2 teaspoon salt for 30 minutes.
3. 3
   Drain, reserving soaking liquid.
4. 4
   Rinse cepes under cool running water to eliminate any grit or sand.
5. 5
   Strain soaking liquid through coffee filter paper or several layers of damp cheesecloth and set aside.
6. 6
   Wipe caps of fresh mushrooms with damp cloth and a little coarse salt.
7. 7
   Set aside.
8. 8
   In a large skillet, heat the fat or oil over medium heat.
9. 9
   Add the dried cepes and their soaking liquid and cook until all the liquid in the pan has evaporated.
10. 10
    Add the ham, shallots, and garlic and cook, stirring, 1 minute.
11. 11
    Add the fresh cepes and cook, stirring, over high heat until all the moisture has evaporated.
12. 12
    Pour the wine over the mixture and boil down to a glaze.
13. 13
    Add 1/2 cup hot water and the tomato.
14. 14
    Cook, stirrinmg, over gentle heat for an instant, then add 1/2 teaspoon salt, 1/4 teaspoon pepper, and the parsley.
15. 15
    Scrape into an earthenware or enameled cast-iron casserole with a tight-fitting lid.
16. 16
    Cover with waxed paper and the lid; cook slowly in the oven 2 to 2 1/2 hours.
17. 17
    Uncover and cool completely.
18. 18
    Refrigerate, covered.
19. 19
    Reheat slowly.
20. 20
    Add the demi glace and adjust seasoning with a few drops of lemon juice, salt, and pepper.
21. 21
    Serve with toasted rounds of French bread, if desired.
22. 22
    Suggested Drink: Chateau Magnol, Haut Medoc, Cru Bourgeois 1993