Fresh ceps with chilli and garlic

By: Mike Robinson

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This recipe is classed as easy

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Prep time:
10 mins
Cook time:
15 mins
Serves:
6 as a starter

Mike Robinson celebrates wild autumnal mushrooms with perky chillies and garlic in this quick snack or starter

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Ingredients

  • 500g fresh cep mushrooms, you could use chanterelles instead or a mixture of both (small, young, tight ceps are best)
  • 2 mild red chillies, or more if you like a stronger chilli flavour
  • 2 cloves Garlic
  • 50ml Olive oil
  • 1 tbsp flat leaf Parsley, chopped
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Method

1. Trim the base of the ceps with a sharp knife to remove any woody or dirty bits. Now slice the ceps lengthways into 4. Leave any chanterelles whole, but brush off the dirt carefully. Do not wash the mushrooms since they will soak up the water. Finely chop the chillies and the garlic.

2. Heat a good few tablespoons of olive oil in a heavy pan and add the chilli and garlic. Let the flavours infuse for 3 minutes, making sure they don't burn, then add the mushrooms. Cook on a medium heat for 5 minutes each side, add some parsley and serve on a plate with fresh bread.

This recipe is from the Wild Flavours cookbook (Cassell Illustrated).

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