Baked Cep Stuffed with Haggis
4 slices of bacon, chopped
½ small pepper, red or green chopped
Small clove of garlic
1 haggis sausage
This recipe is from Nicky Foy who adapted it from a recipe in Jane Grigson’s Mushroom Feast. The original suggested using any good quality sausage meat and Nicky had the idea of using haggis when staying in Scotland; where ceps were plentiful and so was haggis!
Wash the ceps carefully, removing spongy part if green, Cut way any buggy bits and put the stalks to one side. Prepare the stuffing by frying the bacon with a dribble of oil or dripping if you’ve got it. Cop up a small piece of garlic very finely and half a small pepper, fry everything until brown and crisp, then add the meat of one haggis sausage (having carefully removed skin). Pile the mixture into the ceps and bake in a hot oven (220°C, 425°F, Mark 7) for about 15 minutes or until mushrooms feel soft when prodded.
Author: Nicky Foy
Alternative mushrooms
Boletus aereus
Boletus aestivalis
Boletus appendiculatus
Boletus edulis
Boletus impolitus
Leccinum versipelle
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