Ceps with Paprika



  • 450 g (1 lb) ceps
  • 1 small onion, chopped
  • 1 small clove garlic, chopped
  • 50 g (2 oz) butter
  • 1 large tomato, skinned, seeded and chopped
  • 3 teaspoons mild paprikaxs
  • salt
  • 4 tablespoons sour cream
  • lemon juice


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 Jane Grigson’s book Mushroom Feast. Mrs Grigson told me that she in turn adapted it from Viennese Cookery by Rose Philpott.