Serves 4 - 6
This is a wonderfully sophisticated take on comfort food. For most of us, dried ceps are the only option, but if you can get fresh then by all means use them they won't need soaking.
Either way, their earthiness is perfect with the potato.
1. Take 25 g (1 oz) dried cep Mushrooms and soak them for an hour in enough warm water to cover.
2. Scoop the mushrooms out with a slotted spoon, then strain the liquid through a fine sieve to get rid of any grit.
3. Chop the mushrooms finely and cook them gently in a tablespoon of butter for a few minutes.
4. Cook one large potato per person.
5. Either bake them and scoop out the flesh, or peel and boil them in salty water, then drain thoroughly.
6. Whichever method you choose, mash them and whisk in a good dollop of single cream.
7. Stir in the chopped mushrooms. Serve with roast meat and gravy, to which you have added the liquid from soaking the ceps.
