A pretty box containing delicious autumn flavors
Let the mushrooms soak in warm water for 15 minutes. Drain them and then put them in boiling water for 10 minutes. Rinse them in a colander. Then cook them as you would fresh mushrooms: in a Provençal sauce, in a meat or game stuffing, with pasta or in vol-au-vents.
For a mushroom omelette, cook the ceps for a few minutes before pouring over the beaten eggs.