- Serves: 6 as a starter
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 500 g 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
- 50 ml olive oil
- 1 tbsp flat leaf parsley, chopped
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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