Cep Croutons


Preparation info

  • Serves


    • Difficulty


Appears in

Wild Food

By Roger Phillips

Published 1986

  • About


  • 2–6 small boletes (ceps for preference), lettuce
  • cucumber
  • juice of 1 lemon
  • balsamic vinegar
  • 1 teaspoon paprika
  • 2 cloves garlic
  • salt


    This is a dish designed for when you only find a few small ceps or other boletes. It makes an ideal starter.

    Prepare a simple green salad; I used just lettuce and cucumber, but use your own favourites. I used a fat-free dressing of just lemon juice and balsamic vinegar.

    Clean and cut the mushrooms into crouton-sized cubes. Lightly fry in sunflower oil for about 4 minutes with a dusting of paprika to enhance the colour. A minute before serving squeeze the garlic cloves into the pan, stir well. Lightly dust with salt and serve onto the prepared piles of salad.