Ham-stuffed ceps

Difficulty :
Preparation :
30 min
Baking :
55 min
Type of recipe :
Main course

12 large ceps 40g each
150g Sarrade Thick-sliced Pyrenees Ham
2 shallots
1 bunch flat parsley
80g breadcrumbs
10cl veal gravy
4 unpeeled garlic cloves (with the skin on)
3cl olive oil
Fleur de sel
Freshly ground pepper


Pare and wipe the ceps. Remove the feet and cut into very small cubes.

Heat the oven to 200°C and add the cep heads in a gratin dish. Brush with a tablespoon of olive oil then add a little fleur de sel and ground pepper.

Place the ceps in the oven and leave to "disgorge" for 10 minutes. The aim is to allow the excess water to evaporate from the heads. After 10 minutes, remove from the oven and turn the heat down to 160°C.

Using a pastry cutter, cut the slices of Sarrade Thick-sliced Pyrenees Ham into circles. The circles should have the same circumference as the cep heads. Keep the trimmings and cut them into small cubes. Chop the shallots and parsley, then sweat in a pan with the shallots, chopped ham, ceps and olive oil. Cook through for roughly 15 minutes.

Add the breadcrumbs and parsley at the end of cooking. Mix well.

Stuff the mushroom heads with the chopped mix and top with a circle of Pyrenees Ham then moisten with the veal stock and garlic cloves.

Place in the oven, baste regularly and leave to cook for 30 minutes.

The mushroom heads should be served hot with a mesclun salad seasoned with walnut oil and soy sauce.

Find all of our ham recipes

Enjoy your meal