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Ingredients

• 1 to 1½ ounces dried French cèpes or Italian porcini
• Coarse kosher salt
• 1½ pounds fresh, firm cultivated mushrooms, trimmed (halved if very large)
• ¼ cup rendered duck or goose fat or olive oil
• 2½ ounces jambon de Bayonne, prosciutto, or Serrano ham, chopped
• 2 large shallots, minced
• 2 garlic cloves, finely chopped
• ¾ cup soft and fruity white wine, such as Saumur or Chenin Blanc
• ¼ cup diced tomatoes
• Freshly ground pepper
• 1 tablespoon finely chopped fresh flat-leaf parsley
• Fresh lemon juice
• 5 or 6 rounds of toasted French bread rubbed with ½ garlic clove (optional)

Description

The Landais Recipe Adapted Here Employs White Wine And A Mixture Of Dried Cèpes And Fresh Cultivated Mushrooms Enriched With Tomatoes And Ham. It's A Dish Best Made A Day In Advance, Then Gently Reheated Before Serving. In The Landes, They Ser

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