A tasty and rustic dish: Cèpes farcis – stuffed ceps

 

A tasty starter from the Limousin

Cep mushrooms grow plentifully in France. Why not make use of them with this tasty cèpes farcis recipe?

Serves 6 (starter)

Ingredients

12 large ceps
3 slices of cured ham
5 chopped shallots
I clove of garlic chopped
4 tbsp of chopped herbs (chives, parsley and chervil)
40g butter
2 tbsp olive oil
Salt and pepper

Preparation

Clean the cep heads. Briefly fry them in a pan, with the olive oil, and then place them in an oven-proof dish.

Cut up the cep stalks and the ham into small pieces.

In the same pan you fried the cep heads, add the chopped stalks and ham, along with the butter, shallots and garlic. Cook slowly for 10-15 minutes, before stuffing the heads. Salt, pepper and sprinkle with breadcrumbs.

Bake in a pre-heated oven for 20 minutes, at gas mark 6 (200 degrees centigrade). Sprinkle with the herbs when cooked.

Photo by Walt Hubis via Flickr

[mrb]