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Fresh ceps with chilli and garlic

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

Fresh ceps with chilli and garlic

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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Serves: 6 as a starter

Prep: 10 min
Cook: 15 min

Ingredients
500g fresh ceps, 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 garlic cloves
50ml Olive oil
1 tbsp flat-leaf parsley, chopped