Put stock - which should be home made and reasonably clear, and not oversalted, in a saucepan and start heating gently while you wash the dried cepes (porcini in Italian) in a sieve. Add the cepes to the stock and when boiling, turn down to a very gentle simmer. Dont cover, and allow to simmer until reduced to 2/3 volume. Strain and allow to settle, as the cepes always give out a little sand, no matter how carefully you wash them. When ready to serve, decant from the sediment, reheat and season. Add the optional madeira and serve.
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|Serving Size: 1 Serving (727g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 78 (30%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||12 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 21.6mg||7 %|
|Sodium 1068.5mg||37 %|
|Potassium 760.5mg||20 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 25.5g|
|Protein 18.1g||26 %|
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Calories per serving: 262
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