Makes: about 1 cup

1 ounce dried cepes
1 ounce olive oil
12 ounces diced bacon
1 small diced onion
1 clove mashed garlic
1 cup dry red wine
1 cup veal stock
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoon chopped parsley
1/2 cup heavy cream

Soak mushrooms in boiling water for 1 hour and drain. Heat oil in a skillet. Add bacon, onion, and garlic.
Cook over medium heat. Add cèpes, wine and stock and reduce to a syrupy consistency.
Puree in a blender. Season. Add heavy cream and chopped parsley.
Note: Other types of mushrooms can be used instead of cepes.