Ham and cep briks
You went mushroom-picking but didn’t gather a big haul. Here’s a lovely recipe to show them off anyway. In fact, it’s often when you bring back only a little that you most want to make the most of it, knowing you won’t be eating any the next day.
If you haven’t been on any woodland walks, you can replace the ceps with fresh mushrooms from the market. If you go for button mushrooms, choose brown ones.
Preparation
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Step 1
Clean the ceps and fry them, covered, in butter for a good twenty minutes. They really should have shrunk a lot… the simplest thing is to taste them to see if they’re to your liking.
Heat the oven to 180 °C.
On a buttered brik pastry sheet, place a slice of cooked ham, a tablespoon of parmesan and half the ceps.
Fold it up and put another sheet over it to hold the whole thing together. If you struggle a bit to « tame » the brik sheets, use little wooden picks. Brush the sheets with butter.
Put your filled briks on a silicone mat or a sheet of baking paper so they don’t stick during cooking.
Bake for 12 to 13 minutes, until they turn golden.
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