If the ceps are large, cut them into convenient-sized pieces. Cook the onion and garlic gently in the butter until they are soft and golden. Stir in the tomato and bubble everything together for a moment or two before adding the paprika and then the mushrooms. Cover and cook for 3 minutes. Remove from the heat and add salt to taste. Put the pan back on the stove and stir in the sour cream. It should be allowed to boil gently and thicken with the sauce. Season with lemon juice and serve immediately. I got this fabulous recipe from
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