Ceps With Paprika
- 1 pound ceps (or other boletes or Leccinum species)
- 1 small onion chopped
- 1 small garlic clove chopped
- 2 ounces butter
- 1 large tomato skinned, seeded, and chopped
- 1 teaspoon mild paprika
- Salt to taste
- Freshly-ground black pepper to taste
- 4 tablespoons sour cream room temperature
- 1 teaspoon lemon juice
Wipe the ceps with a damp cloth and remove any pore layer that has started to go yellowish. If the ceps are large, cut them into bite-sized pieces.
In a large frying pan saute the onion and garlic gently in the butter until they are soft and golden. Stir in the tomato, bring to a boil, and bubble everything together for a moment or two before adding the paprika and then the mushrooms. Mix thoroughly, cover, and simmer for 3 minutes.
Remove from the heat and add salt and pepper to taste. Put the pan back on the stove and stir in the sour cream. The mixture should be allowed to boil gently and thicken. Season it with the lemon juice and serve immediately, preferably in the pan.
This recipe yields ?? servings.