Daube de Cèpes

• 1 kg/2¼ lb small ceps
• 75 g/3

Clean the ceps and cut off the stalks. Finely slice and reserve them. Heat the fat in a small casserole, put in the cep caps and fry for 10 minutes, stirring halfway through. Take them out, put in the shallots and ham and fry for 5 minutes. Add the garlic and half the wine. Reduce by four-fifths, then pour in the rest of the wine. Return the cep caps, season and cover the casserole. Simmer very