Rodney Myrvaagnes wrote:

> This has been an extraordinary August for New York State mushroom
> hunters, judging from offerings at the Union Square Greenmarket.
>
> Friday we had a chioce of giant puffballs, black trumpets,
> chantarelles, lobster mushroom, cepes (porcini), and three other
> boletes. Also a couple of others whose names escape me.
>
> We made dinner of cepes with potatoes, and sweet corn with garlic,
> serrano, and sweet peppers. Finished with a tomatoe salad from four
> farms. No, we are not vegetarians, but those were there, and very
> satisfying.
>
> Today, Jim Grillo had the biggest cepe I have ever seen, about 11 or
> 12 inches across. I would have bought it if having guests for dinner,
> although I don't know what I would have done with it.
>
> It would seem to demand the cap be cooked whole and cut up at table.
> That is not to say it was perfectly round or anything like that, just
> big.
>
> What would you do with a foot-wide cepe?
>
>
In France I have watched similar sized cepes being prepared. Cap was
sliced and stem was thinly sliced. Saute the stem first, and then add
the sliced cap. I have never seen the cap cooked whole( I suppose it
could be done, but not sure why).
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
billion defense-spending bill, August, 2004