Cepes are one of the most famous foods in France, it is a delicacy and quite expensive..
This wild edible mushroom is a large bolete with a dull brown cap, dirty white pore and stout and swollen stern, it is usually found during the summer through to autumn, solitary or in small groups on soil under broad leaf or coniferous trees. In Italy it is known as the Porcini mushroom.
You can use fresh or dried mushrooms in this dish.
2 large onions, finely chopped
1 clove of garlic, finely diced
1 handful of parsley, finely chopped
Ceps normally require long slow cooking to bring out their flavour, ideally before you use them in a dish, dry them out in your oven to get rid of the moisture, then stew them slowly in some oil.
Melt the butter in a frying pan and fry the ham, onions, garlic for 5 – 10 minutes or until the onion has softened mins, add the prepared mushrooms and parsley and cook for about 5 minutes. Season with salt and pepper to taste and arrange on a platter. Sprinkle enough breadcrumbs to absorb the juices then serve.