Fricassée de Cèpes avec Truffes (Cèpe Fricassee with Truffles)

Christopher Hirsheimer

Cepes, known as porcini in Italy (and as Boletus edulis botanically), are thought by many to be among the most delicious of the numerous wild mushrooms grown in Cahors. Here they are combined with truffles, another specialty of the Quercy region.

_ Variation_—Substitute 2 lbs. fresh chanterelles for cepes, and proceed as in step 1, above.