Sarah Brown
The penny bun mushroom, or *Boletus edulis*, is a fungus that is highly sought after by foragers and the food industry. It is commonly known as the Cep, Porcino, or Penny-bun Bolete. It is edible and has a distinctive appearance, with a large brown cap that resembles a crusty bread roll. It is fairly common in the UK and prefers woodland with oak, beech, birch, and coniferous trees. The best time to pick penny bun fungi is a few days after summer rain, and they can be used in recipes such as risotto, omelettes, and sauces.
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What You'll Learn
Penny buns are safe to forage
Penny buns, also known as ceps, porcini, or boletus edulis, are safe to forage and are highly prized among foragers. They are considered one of the finest edible mushrooms and are widely distributed in the Northern Hemisphere across Eurasia and North America. They do not occur naturally in the Southern Hemisphere but have been introduced to southern Africa, Australia, New Zealand, and Brazil.
Penny buns are fairly common in the UK and can be found in woodlands with oak, beech, birch, and coniferous trees, especially in open ground, such as wood edges and grassy clearings. They are also frequently found at the edges of clearings in broad-leaved and coniferous forests. The best time to forage for penny buns is a few days after summer rain, although some people believe that a full moon is the best time to hunt for them.
Penny buns are easily identifiable by their large, brown cap, which can reach up to 30 cm in diameter and weigh up to 1 kg when mature. The cap looks like a crusty bread roll and is slightly sticky to touch. The gills underneath the cap are white, with fine pores that age to yellow and then turn green and spongy. The stem is thick, swollen, and pale brown with a white network pattern on the upper part.
It is important to note that while penny buns are safe to forage and eat, there are similar-looking mushrooms that can be confused with them. These include the bitter bolete (Tylopilus felleus) and the bay bolete (Imleria badia). However, none of the close lookalikes of penny buns are poisonous. As long as you avoid boletes with red or pink pores, you can be assured of a safe and edible mushroom.
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They are edible and tasty
Penny bun mushrooms, also known as porcini or boletus edulis, are highly prized for their delicious flavour and meaty texture. These mushrooms are considered a culinary delicacy in many parts of the world and are commonly used in a variety of dishes. The penny bun mushroom is characterized by its large, brown cap that resembles a bun, giving it its unique name. While their appearance can vary, a mature penny bun typically has a light brown to dark brown cap that is rounded when young and becomes flatter with age. The flesh is white, and when sliced, it will remain so or sometimes turn a very light pink. The pores underneath the cap are whitish in young specimens and age to a yellowish colour. The stem is stout and often bulbous, and it is usually a similar colour to the cap or slightly paler. Penny buns have a distinct and appealing aroma, somewhat similar to sourdough.
Foragers and chefs alike eagerly seek out penny bun mushrooms not only for their abundance in culinary uses but also for their delightful flavour and texture. When cooked, penny buns have a meaty, buttery texture with a nutty and slightly sweet flavour. Their taste is often described as a combination of earthy, nutty, and slightly fruity notes, making them incredibly versatile in the kitchen. Whether they are sautéed, grilled, or boiled, penny buns can enhance a wide variety of dishes, from pasta sauces to soups and stews. They are also excellent when simply grilled and served as a side dish or appetizer. Dried penny buns are another popular option, as the drying process intensifies their flavour, making them a valuable addition to soups, stews, and stuffings throughout the year.
One of the most popular ways to prepare penny bun mushrooms is to sauté them in butter or olive oil. This simple preparation highlights their natural flavour and texture. They can also be grilled, which adds a delightful smoky flavour. Penny buns are also excellent when pickled, providing a tangy and crunchy addition to salads, sandwiches, and charcuterie boards. For a heartier meal, penny bun mushrooms can be the star of a rich and creamy risotto or a hearty stew, adding depth of flavour and a satisfying texture. Their versatility in the kitchen, combined with their abundant availability in the wild during the right seasons, makes penny bun mushrooms a beloved and sought-after ingredient for both professional chefs and home cooks alike.
While penny bun mushrooms are widely considered delicious and safe to consume, it is important to properly identify them before foraging or consuming them. Mistaking a toxic mushroom for a penny bun can have serious health consequences. When foraging, it is essential to be confident in your identification skills and only consume mushrooms that you are certain are safe. Additionally, proper preparation and cooking are crucial to eliminating any potential toxins and ensuring a safe and enjoyable culinary experience. With their rich flavour and versatility in the kitchen, penny bun mushrooms are a delightful treat for mushroom enthusiasts and food lovers everywhere.
Sautéed Penny Bun Mushrooms with Thyme
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 4-5 fresh penny bun mushrooms, cleaned and sliced
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and shallot, sautéing until fragrant, about 2 minutes.
- Add the sliced penny bun mushrooms and thyme, stirring to combine.
- Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and cooked through.
- Season with salt and pepper to taste.
- Serve as a side dish, on toast, or as a topping for pasta or grilled meats.
This simple recipe allows the flavour of the penny bun mushrooms to shine, highlighting their buttery texture and earthy, nutty notes. Enjoy!
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They are found in the UK and beyond
Penny bun mushrooms, or ceps, are fairly common in the UK. They are found in woodlands with oak, beech, birch, and coniferous trees, especially in open ground, wood edges, and grassy clearings. They are also found in forests in Northumberland and Lincolnshire. Penny buns are also found in Europe, where they are known as porcini in Italy, cep in France, and Steinpilz in Germany. They are also found in North America, where a large, dark-coloured variant called the California king bolete (Boletus edulis var. grandedulis) was first identified in 2007. Penny buns have also been introduced to southern Africa, Australia, New Zealand, and Brazil.
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Penny buns are prized by foragers
Penny buns, or ceps, are prized among foragers for their taste, health benefits, and positive impact on woodland, tree, and human health. They are chunky mushrooms with a distinctive appearance, featuring a cap that resembles a crusty, well-baked bread roll. The cap is brown and dimpled with a paler edge, ranging from 7 to 30 cm, or rarely, up to 40 cm in diameter. The gills underneath the cap are white with fine pores that age to yellow and then turn green and spongy. The spore print is green or brown. The stem, or stipe, is thick and swollen, pale brown, and adorned with a white network pattern on the upper part.
Penny buns are sought-after wild mushrooms known for their fine flavour and texture. They are a popular ingredient in the food industry, where they are dried and used as a flavouring agent in soups. Penny buns offer a range of health benefits, including natural antioxidants, minerals, vitamins, and fibre. They are also low in calories and saturated and unsaturated fats.
Foragers value penny buns for their weight and flavour. A single mature penny bun can weigh a kilo or more, with some specimens reaching up to 3.2 kg. They are considered safe mushrooms to collect for culinary purposes, as none of their close look-alikes are poisonous. Penny buns are versatile in the kitchen, suitable for use in any recipe that calls for cultivated mushrooms, but they truly shine in risottos, omelettes, and sauces to accompany meat dishes.
The best time to forage for penny buns is a few days after summer rain, when the young, fresh fruit bodies are at their best. They can be found in broad-leaved and coniferous forests, particularly at the edges of clearings and grassy areas. Penny buns are fairly common in the UK and are frequently found in woodlands with oak, beech, birch, and coniferous trees.
Penny buns are also known by various names in different regions. In Italy, they are called porcini ("little pigs"), in France, cep ("trunk"), and in Germany, Steinpilz ("stone mushroom"). In Austria, it is known as Herrenpilz ("noble mushroom"), while in Mexico, one of its Spanish names is panza ("belly").
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They are also known as ceps
Penny buns, or ceps, are prized for their taste and health benefits. They are also known as porcini ("little pigs") in Italy, and Steinpilz ("stone mushroom") in Germany. In Austria, the mushroom is called Herrenpilz ("noble mushroom"), while in Mexico, it is called panza ("belly"). In Russia, it is known as belyy grib ("white mushroom") and borovik, derived from bor ("pine forest").
Penny buns are considered one of the finest edible mushrooms. They are frequently used in soups, pasta, risotto, omelettes, and sauces. Penny buns are also used in recipes for intelligence-boosting consumables in the Enshrouded video game.
Penny buns are fairly common in the UK, where they are found in woodlands with oak, beech, birch, and coniferous trees. They are also found in mainland Europe and Asia, as well as in the USA, where they are known as the California king bolete or the King Bolete.
Penny buns are sought after by foragers and the food industry. They are considered safe to collect for the table since none of their close look-alikes are poisonous.
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Frequently asked questions
Penny bun mushrooms are not video game characters, so they do not respawn. However, they are a type of fungus, so they reproduce by releasing spores.
Penny bun mushrooms are fairly common in the UK, especially in woodland with oak, beech, birch, and coniferous trees. They are often found on the edges of clearings in broad-leaved and coniferous forests.
Penny bun mushrooms have a large brown cap that can reach up to 30 cm in diameter and a thick, swollen stem. The cap looks like a crusty bread roll, and the stem has a fine, net-like covering. The gills underneath the cap are white, with small pores that turn yellow and then green as the mushroom ages.
The best time to pick penny bun mushrooms is a few days after summer rain. They are also said to be more abundant during a full moon, according to folklore.
Yes, penny bun mushrooms are edible and highly sought-after for their taste and health benefits. They are commonly used in soups, pasta, risotto, and omelettes.
