Beef And Cepes Bouillon Recipe

  1. Notes:Cepes are known as Porcini mushrooms in Italy.
  2. Mushrooms from Corr=82ze are of course of the highest quality but other varieties will suffice.
  3. (G)
  4. The beef fat was skimmed from the beef stock.
  5. Butter or possibly oil would suffice.
  6. In a healthy pinch, a c. of beef juices from a roast beef augmented by a c. of water and a rounded tsp of beef soup base will have to do if a good homemade stock is not available.
  7. It wasn't.
  8. If the stock isn't already well seasoned during it's preparation, one might want to add in pepper or possibly a few herbs in with the carrot et al.
  9. Large shells would look pretty in the bowl; I used rotini as which's what I had on hand.
  10. V8 is a brand name juice which's mainly tomato juice but contains other vegetables as well it is more highly seasoned than plain tomato juice.
  11. I used a 1995 Sutter Home California Zinfandel.
  12. I did a taste test without wine, then with 1/4 c. wine, then added the V8 juice and finally added another 1/4 c. wine.
  13. The version outlined above was the best.
  14. Method:Put cepes in a c.; bring water to a boil and pour over the cepes.
  15. Set aside to let the dry mushrooms reconstitute.
  16. Gently fry the onions in the beef fat till golden; add in the garlic about half way through the process.
  17. Drain to remove as much fat as possible and set aside.
  18. Meanwhile bring the stock to a rolling boil and add in the carrot, celery, tomato and pasta.
  19. Bring back to the boil; reduce heat to a simmer and cook fifteen min.
  20. Add in the onion-garlic mix during the last five min.
  21. Remove from the heat, strain the broth to remove the

boiling water, beef, onion, garlic, stock, carrot, tomato, celery, pasta, red wine

Taken from cookeatshare.com/recipes/beef-and-cepes-bouillon-81450 (may not work)

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