- Traditional European mushrooms
- Dried cepes have a deep, rich taste that dominates soups and sauces for polenta and pasta
- The best is to soak them about 30 minutes in lukewarm water.
- Add the remaining, soaking liquid to your food preparation by carefully pouring off the concentrated essence from the top, discarding any residual matter such as sand or soil at the bottom of the vessel.
- Country of origin: France
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