The dry ceps or Boletus édulis has many virtues : rich in vitamins, fibers, potassium, zinc and copper, and come from Limousin and Midi Pyrénées. Deshydrated products.
Hydration of dry ceps: to rehydrate dry ceps during 20 minutes to 1 hour in a volume of warm water, 100g of dry ceps egal to 0.300 kg of cooked fresh ceps. Once the ceps drained, keep the juice to make a reduction. The cooking time is between 15 to 20 minutes.
How to cook dry ceps? chestnuts and ceps velouté, risotto with ceps, with a meat, a roasted meat...