Cep mushrooms sliced and sautéed in butter with chopped shallots or garlic and parsley, with potatoes and sometimes verjuice. or lemon juice.
Cep mushrooms cooked in goose fat with ham and shallots, flamed with Armagnac, with tomatoes and white wine.
"Cep mushrooms in the style of Provence." Cep mushrooms sautéed in olive oil with garlic and onions.
Cep mushrooms stuffed with chicken forcemeat, sprinkled with butter and Parmesan cheese and baked au gratin.
"Marinated ceps." Cep mushrooms blanched and marinated in oil, vinegar, thyme, bay leaves, garlic, coriander (US: cilantro), parsley and brunoise of vegetables for a week.
Velvet bolete. An edible mushroom, smooth and dark yellow, found in late summer.
