A curious mushroom liqueur

cepe essence culinary speciality bottle
Photo from http://www.distillerie-perigord.com

We found this intriguing liqueur in the supermarket in France last weekend; it seems to be an alcoholic essence of ceps. Here’s the blurb from the bottle:

Sublimez simplement vos plats avec la Spécialité Culinaire au parfum de Cèpe. Notre spécialité culinaire est élaborée au cœur du Périgord à partir de cèpes soigneusement sélectionnés.
Idéale pour déglacer, mariner, flamber vos volailles et autres viandes ainsi que vos poissons. Peut également être utilisée pour parfumer vos risottos, veloutés et purées. Versez 1 cuillère à soupe par personne en fin de cuisson, remuez, servez. (Aucun assaisonnement supplémentaire nécessaire).

Rough translation: “Easily enhance your cooking with this cep essence ‘culinary speciality’. Our culinary speciality has been created in the heart of the Périgord [province] from carefully selected ceps.”

“It is perfect for deglazing, marinating, or flambéing poultry, meat and fish dishes. It can also be used to flavour risottos, soups and purées. Add one soup spoon per person at the end of cooking, stir and serve. (No extra seasoning is required).”

Never having seen it before, I’m fascinated to see what can be made with this unusual product. The only recipe provided on the distilling company’s website is for a very rich-sounding scrambled eggs with ‘virtual’ ceps, which doesn’t appeal much!

I’m thinking of adding some to garlic mushrooms or a sauce for chicken or steak. It is very strongly flavoured so it’s probably not intended for drinking, although having Googled, there do seem to be mushroom flavoured cocktails around.

Have you ever used essence of ceps?