Stuffed Ceps



  • 4 large fresh ceps
  • 1 tablespoon butter
  • 1 large clove garlic, crushed
  • 3 tablespoons chopped onion
  • 225 g (8 oz) bacon, chopped
  • cups (75 g) fresh white breadcrumbs
  • 3 tablespoons chopped parsley
  • 1 cup (240 ml) cream


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 heavy pan, add the garlic, onion, bacon, and chopped mushroom stalks, and cook gently, until they are well softened but not brown (about 5 minutes). Add the breadcrumbs 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 baking dish, and bake them in a 220°C (425°F, Mark 7) oven for about 25 minutes.