Cep

Latin name: Boletus Edulis
Alternative names: Penny Bun, Porcini
Culinary uses: Raw/ Frozen/ Dried/ Pickled

The most significant and highly prized of all the edible wild mushrooms, the almighty Cep is as delicious as it is versatile. Its reputation for being an edible delicacy means that throughout the autumn months the forests bristle with the sound of cep hunters scouring pine, birch, beech and oak trees for this substantial mushroom. Nutty, rich and meaty describe the taste and as well as a wide variety of cooking techniques, Ceps can be eaten raw and also preserve fantastically well, either frozen, dried, pickled or stored under oil.