Stuffed Ceps

• 4 large fresh ceps
• 1 tablespoon butter
• 1 large clove g

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 sti