Stuffed Ceps from Wild Food by Roger Phillips
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...
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Ingredients
- 3 tablespoons chopped onion
- 225 g (8 oz) bacon, chopped
- 1 tablespoon butter
- 1 large clove garlic, crushed
- 1 cup (240 ml) cream
- 1½ cups (75 g) fresh white breadcrumbs
- 3 tablespoons chopped parsley
- 4 large fresh ceps
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