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Stuffed Ceps
4 large fresh ceps or other boletes
1 tablespoon butter
1 large clove garlic, crushed
3 tablespoons chopped onion
½ pound bacon, chopped
1 ½ cups fresh white bread crumbs
3 tablespoons chopped parsley
cup thick cream
SERVES FOUR
First, prepare each cep by wiping it with a damp cloth. Remove the spongy section carefully, with a spoon, and discard. Cut out the stalk, chop it finely, and put it to one side.
Melt the butter in a skillet, add the garlic, onion, bacon, and chopped mushroom stalks, and cook gently, stirring occasionally, until they are well softened but not brown (about 5 minutes). Add the bread crumbs and parsley, and stir thoroughly for 1 minute. Remove from the heat, and allow to cool slightly before stirring in the cream. Pile the mixture into the ceps, place them in a greased shallow pan, and bake them in a 425°F oven for about 25 minutes.
Alternative mushrooms
Boletus edulis
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stuffed Ceps.jpg
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