-
Soak the ceps in 1/2 pint boiling
water for 30 minutes.
-
Drain, reserving the liquid, and
slice.
-
Melt the butter in a saucepan and fry
the shallots for 5 minutes.
-
Add the mushrooms and ceps and fry for
a further 5 minutes until tender.
-
Stir in the flour and cook for 1
minute.
-
Gradually whisk in the sherry or wine
and cep liquid and boil for 5 minutes.
-
Strain through a sieve into a clean
saucepan.
-
Add the herbs and stock, and boil for
10-15 minutes until reduced by half.
-
Season with salt and pepper, strain
and serve immediately.