Ceps, Cèpes (in French) or Porcini (in Italian) are also known as Penny Bun in Britain, and the Latin name is boletus edulis. As they may be used in only small quantities they offer a delicious and inexpensive way to enhance the flavor of recipes.
British Chef Hugh Fearnley-Whittingstall says this mushroom is widely considered the greatest culinary prize of the fungus hunter.
When, and Where, do Ceps or Porcini Grow?
Ceps or Porcini grow in woods, commonly pine woods, but also amongst hardwood trees, in Europe and North America. The season depends on climatic conditions, but is commonly between September and October. As with all wild fungi, extreme care must be taken to ensure the correct identification of edible fungi as toxic lookalikes do exist.
Many specimens, particularly the larger fungi, are infested with maggots. Any maggot infested flesh should be discarded during preparation. The younger fungi are less likely to be maggot infested, and have a better flavor. Always collect wild mushrooms in a loose weaved basket to facilitate the spread of the spores in the woodland as you gather further mushrooms.
How to Dry or Dehydrate Cep or Porcini Mushrooms
Drying is the best way to of preserving ceps or porcini, retaining the wonderful flavor and texture, and this is by far the easiest way to buy cep mushrooms. Mail order is an ideal way to buy dried porcini or cep mushrooms as the weight of the dried fungi is very low.
Small quantities of fresh cep or porcini mushrooms may be dried very simply:
- Cut into slices around 1 cm thick, or around half an inch thick, and threading them onto cotton thread with a clean needle.
- Hang up the threaded mushrooms, with a matchstick tied to the bottom of the thread. In a warm, dry place.
- When the mushrooms are dry, pull them off the thread and store them in an airtight jar in a cool dark place.
The simplest way to dry or dehydrate larger quantities of fresh cep or porcini mushrooms is to use a food dehydrator.
How to Use Dried or Dehydrated Cep or Porcini Mushrooms
Rehydrate mushrooms in hot water for three minutes before cooking, or simply add them to casseroles or soups during cooking, to add a delicious meaty flavor. Only a few slices are needed to enhance the flavor of your savory dishes, although using quite a few at a time is an inexpensive luxury. Try ceps in simple pasta dishes with a little dry cured ham, fresh herbs and olive oil for a delicious and meal that can be prepared easily and quickly.
Related Articles
 |
