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Ceps with Paprika
450g (1lb) ceps, or other boletes or Leccinum species
1 small onion, chopped
I small clove garlic, chopped
50g (2oz) butter
1 large tomato, skinned, seeded, and chopped
1 teaspoon mild paprika
Salt and pepper to taste
4 tablespoons sour cream at room temperature
1 teaspoon lemon juice
I got this fabulous recipe from Jane Grigson's The Mushroom Feast (1975) with Jane’s permission. Mrs Grigson got it originally from Vienese Cookery by Rose Philpott.
Wipe the ceps with a damp cloth and remove any pore layer that has started to go yellowish. If the ceps are large, cut them into bite-sized pieces. In a large frying pan sauce the onion and garlic gently in the butter until they are soft and golden. Stir in the tomato, bring to a boil, and bubble everything together for a moment or two before adding the paprika and then the mushrooms. Mix thoroughly, cover, and simmer for 3 minutes. Remove from the heat and add salt and pepper to taste. Put the pan back on the stove and stir in the sour cream. The mixture should be allowed to boil gently and thicken. Season it with the lemon juice and serve immediately, preferably in the pan.
Author: Rose Philpott
Alternative mushrooms
Boletus badius
Boletus edulis
Leccinum versipelle
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Ceps with paprika
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