Sauteed Ceps and Chestnuts with Red Wine Sauce

Alex Mackay combines the rich flavours of ceps, chestnuts and red wine to make a delicious starter.
By Alex Mackay
Sauteed Ceps and Chestnuts with Red Wine Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 4 tbsp olive oil
  • 800 g cep mushrooms, small, tight, cleaned and halved
  • 2 heads garlic
  • 20 peeled, cooked chestnuts
  • 100 g butter
  • 1 small bunch of flat leaf parsley, leaves picked
  • freshly ground salt and black pepper
  • 200 ml red wine
  • sugar


1. Split the garlic into cloves and peel each clove. Blanch the garlic in a saucepan of boiling water for 10 seconds, before removing from the water with a slotted spoon. Refill the pan with boiling water and blanch the cloves again. Repeat this process one more time, before setting the garlic aside.

2. Heat the olive oil in a large, heavy-based frying pan until it smokes. Add the ceps and fry over a high heat, stirring often, for 5 minutes.

3. Add the garlic cloves and chestnuts and fry, stirring often, for 2 minutes.

4. Add 50g of the butter, allow it to foam, then add the parsley and mix well. Season with salt and a generous amount of freshly ground black pepper. Keep warm.

5. Meanwhile, place the red wine in a pan, bring to the boil and cook briskly until it is almost completely reduced.

6. Remove the red wine from direct heat and stir in the remaining butter. Season the red wine sauce with salt, freshly ground pepper and sugar.

7. Serve the fried ceps and chestnuts with the red wine sauce spooned over them.

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