Michael Davis
Ceps, or Cèpes, are one of the most famous wild edible mushrooms in France, where they are prized as a gourmet ingredient. They are also known as porcini mushrooms, penny buns, or broth porcini. Cèpe de Bordeaux and Tête de nègre are the most sought-after varieties. Ceps are distinguished by their mass of spongy pores instead of the standard mushroom gills. They are typically cooked slowly to bring out their flavour and can be used in a variety of dishes, including soups, sauces, risottos, and casseroles.
| Characteristics | Values |
|---|---|
| Other names | Porcini, Penny bun, Broth Porcini, Cèpe de Bordeaux, Bolete, Negro's Head |
| Type | Basidiomycete fungus |
| Shape | Convex when young, flattens with age |
| Cap | Large, brown, 7-30 cm broad, occasionally 40 cm broad, and can weigh 3 kg |
| Cap underside | Tubes instead of gills, whitish when young, ages to greenish-yellow |
| Stem | Stout, white or yellowish, up to 20 cm tall and 10 cm thick, partially covered with a raised network pattern |
| Habitat | Areas with pine, spruce, hemlock, and fir trees; also found with chestnut, chinquapin, beech, Keteleeria spp., Lithocarpus spp., and oak |
| Locations | California, northwestern Spain, Midi region of southwest France, Thailand |
| Uses | Soups, sauces, risottos, beef bourguignon, tuna noodle casserole, salads, beef dishes, pasta, blanched in salads |
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What You'll Learn
- Cèpe de Bordeaux is the most common variety of ceps mushrooms
- Cèpe de Bordeaux is also known as Boletus edulis
- Cèpe de Bordeaux is prized in French cuisine
- Cèpe bronzé, or dark cep, is rarer and more expensive than Cèpe de Bordeaux
- Cèpe des pins, or pine tree cep, is less appreciated by gourmets than Cèpe de Bordeaux
Cèpe de Bordeaux is the most common variety of ceps mushrooms
Cèpes, or ceps, are among the most famous wild edible mushrooms in France. Cèpe de Bordeaux is the most common variety of ceps mushrooms. It is also known as Boletus edulis, which translates to "penny bun" or "porcino" in English. This variety of mushroom has a firm, blackish head and is less expensive compared to other varieties. The cap of this mushroom is reddish-brown, fading to white near the margin, and it has a stout white or yellowish stem. The cap can reach 30 cm in diameter and, rarely, up to 40 cm. The mushroom grows in deciduous and coniferous forests, particularly among pine, spruce, hemlock, and fir trees. It is sold fresh in markets during the summer and autumn in Europe and Russia and is used in various dishes, including soups, pasta, and salads.
Cèpe de Bordeaux gets its name from the town of Bordeaux in southwest France, from where it is traded to other parts of the country and abroad. The name "cèpe" comes from the Gascon word "cep," meaning "trunk," referring to its fat stalk. This variety of mushroom is also mentioned by different names in Italian dialects, such as "ceppatello," "ghezzo," and "moreccio."
Cèpe de Bordeaux is considered a delicacy in Finland, where it is called "herkkutatti," derived from the words "herkku," meaning "delicacy," and "tatti," meaning "bolete." In Sweden, it is known as "Karljohanssvamp" after King Charles XIV John, who popularised the mushroom in the country after 1818.
While Cèpe de Bordeaux is the most common variety of ceps mushrooms, there are other similar species that are considered subspecies or forms of this mushroom. These include Cèpe bronzé (Boletus aereus), which is rarer and more highly regarded by gourmets, and Cèpe des pins (Boletus pinophilus or Boletus pinicola), which grows among pine trees and is less common.
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Cèpe de Bordeaux is also known as Boletus edulis
Cèpe de Bordeaux, also known as Boletus edulis, is a type of wild mushroom that is widely distributed in the Northern Hemisphere across Eurasia and North America. It is commonly referred to as "penny bun" or "porcino" in English. This mushroom is prized for its culinary uses and is a feature of many cuisines, including Provençal and Viennese. In France, it is called "cèpe de Bordeaux" derived from the Gascon "cep" meaning "trunk", and ultimately from the Latin "cippus" meaning "stake".
The fruit bodies of Cèpe de Bordeaux can grow singly or in small clusters, and they are found in areas dominated by pine, spruce, hemlock, and fir trees. They are widely sought after and are considered a delicacy in many parts of the world. They are known for their large brown caps, which can reach up to 30 cm in diameter and weigh up to 3 kg. The pore surface of the fruit body is whitish when young but ages to a greenish-yellow colour.
Cèpe de Bordeaux is challenging to cultivate, but it is sold commercially, either fresh in autumn across Europe and Russia or dried, packaged, and distributed worldwide. It is also one of the few mushrooms sold in pickled form. This mushroom was first described in 1782 by the French botanist Pierre Bulliard, and it continues to bear his name.
Cèpe de Bordeaux is a member of the Boletus genus, which includes several similar brownish-coloured species. Some of the most popular related species in Europe include Cèpe bronzé (Boletus aereus), Cèpe des pins (Boletus pinophilus or Boletus pinicola), and Cèpe d'été (Boletus reticulatus). These mushrooms are distinguished by their darker colour, rarity, and unique culinary qualities.
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Cèpe de Bordeaux is prized in French cuisine
Cèpe de Bordeaux, also known as Boletus edulis, is a type of wild mushroom that is highly prized in French cuisine. It is native to the Bordeaux region of France, where it is a key ingredient in many traditional dishes. The name "cèpe" comes from the Gascon word "cep", meaning "trunk", due to its fat stalk. This mushroom has a distinctive appearance, with a large brown cap that can reach up to 30 cm in diameter and a whitish pore surface that ages to a greenish-yellow.
Cèpe de Bordeaux is sought-after for its rich, meaty flavour and texture. It is typically foraged in the region's pine forests after the grape harvest is complete. This variety of mushroom is versatile and can be prepared in a variety of ways. They are often eaten raw, thinly sliced and dressed with lemon and oil or added to salads. Cèpe de Bordeaux can also be sautéed, grilled, or cooked slowly in oil to enhance their flavour and make them more digestible. They are a key ingredient in classic French dishes such as cèpes à la Bordelaise, cèpe frits, and cèpe aux tomates.
In addition to their culinary uses, Cèpe de Bordeaux mushrooms are also sought-after in French cuisine for their medicinal properties. They are known to have high antioxidant levels and have been used in traditional medicine for their anti-inflammatory and immune-boosting effects. The mushrooms are also a good source of dietary fibre, vitamins, and minerals, including potassium, phosphorus, and vitamin D.
Cèpe de Bordeaux is a key ingredient in many traditional French dishes, and its unique flavour and texture make it a favourite among chefs and food enthusiasts. This variety of mushroom is an excellent example of how French cuisine celebrates and elevates local, seasonal ingredients, showcasing the region's unique culinary heritage and traditions.
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Cèpe bronzé, or dark cep, is rarer and more expensive than Cèpe de Bordeaux
Cèpe mushrooms, or Boletus edulis, are edible mushrooms prized for their unique flavour and texture. They are widely used in European cuisines, particularly in France, where they are a feature of many Provençal and Viennese dishes. In California, they are often found in coastal forests, dry interior oak forests, and savannas, as well as in high-elevation montane mixed forests. They are also commonly found in north-western Spain and south-western France.
One variety of cèpe mushrooms is the Cèpe de Bordeaux (or B. edulis), which gets its name from the town of Bordeaux, from which these mushrooms are traded. This variety is quite popular and is characterised by a large brown cap that can reach up to 30 cm (12 inches) in diameter. The cap is slightly sticky to touch and is convex when young, flattening as the mushroom matures. The colour of the cap ranges from reddish-brown to white near the margin and darkens further as it ages.
Another variety of cèpe mushrooms is the Cèpe bronzé, or dark cep (Boletus aereus). This variety is much rarer and more expensive than the Cèpe de Bordeaux. It is usually smaller and has a darker colour. Cèpe bronzé is especially suited for drying and is highly regarded by gourmets for its flavour. Molecular phylogenetic analyses have confirmed that Cèpe bronzé is a distinct species from Cèpe de Bordeaux.
Both varieties of cèpe mushrooms are sold fresh in markets during summer and autumn in Europe and Russia. They can also be dried, canned, or frozen for distribution and consumption throughout the year. Cèpes are used in a variety of dishes, including soups, salads, pasta, and risottos. They are also commonly sautéed in butter or ground and added to various recipes.
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Cèpe des pins, or pine tree cep, is less appreciated by gourmets than Cèpe de Bordeaux
Cèpes, or ceps, are some of the most famous wild edible mushrooms in France. The two main species are the Cèpe de Bordeaux and the Tête de nègre, with the former being the more common of the two. Cèpe de Bordeaux gets its name from the Gascon word "cep" meaning "trunk" due to its fat stalk. It has a blackish head and is prized for its firm flesh.
Cèpe de Bordeaux (Boletus edulis) is a basidiomycete fungus and the type species of the genus Boletus. The mushroom's habitat consists of areas dominated by pine, spruce, hemlock, and fir trees, although other hosts include chestnut, chinquapin, beech, Keteleeria spp., Lithocarpus spp., and oak. The fruit bodies of Boletus edulis can grow singly or in small clusters of two or three specimens. The mushroom's cap is generally reddish-brown, fading to white in areas near the margin, and continues to darken as it matures. The stout stipe, or stem, is white or yellowish in colour and is partially covered with a raised network pattern.
Cèpe des pins, or pine tree cep, is another species of the genus Boletus (Boletus pinophilus or Boletus pinicola). It grows among pine trees and is rarer than Cèpe de Bordeaux. It is less appreciated by gourmets than Cèpe de Bordeaux and other kinds of porcini, but it is still rated above most other mushrooms. Cèpe des pins has a distinctively darker colour than Cèpe de Bordeaux.
Cèpes are used in a variety of dishes, including cèpes à la Bordelaise, cèpe frits, and cèpe aux tomates. They can be eaten raw, sautéed with butter, ground into pasta, or added to soups. Porcini risotto is a traditional Italian autumn dish featuring these mushrooms.
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Frequently asked questions
Ceps, or Cèpes, are one of the most famous wild edible mushrooms in France. They are part of the Boletus family and are also known as Porcini or Penny Bun mushrooms.
Ceps have a large brown cap, with a diameter of up to 30 cm (12 inches) and a weight of up to 3 kg (6 lb 10 oz). They have a stout white or yellowish stem, up to 20 cm (8 inches) tall and 10 cm (4 inches) thick. The pore surface of the mushroom is whitish when young but ages to a greenish-yellow.
Ceps grow in areas with pine, spruce, hemlock, and fir trees. They are commonly found in mixed woodlands with birch trees and tufty grass.
Ceps are a prized ingredient in French cuisine and are known for their nutty flavor and firm texture. They can be cooked in various ways, including frying, sautéing, or adding to soups, casseroles, and risottos. They are also eaten raw in salads.
Ceps mushrooms are sold fresh in markets during summer and autumn in Europe and Russia. They are also available dried, canned, or pickled at other times of the year and can be found in specialty stores or online.
