Known to many as the king of mushrooms and arguably the most popular edible wild mushroom, Cep or Porcini (as it’s commonly known in Italy) is commercially picked throughout Europe, America and some parts of Southern Africa. There is a handful of delicious species in the boletus family that are edible. Each species varies in flavour but has that unmistakable porcini flavour. The summer cep (Reticulatus & Aereus) are the first to arrive in the early summer months, followed by Edulis and Pinophilus later in the summer which continue to fruit deep into the autumn months.
Cep can be eaten cooked or raw. The young firm bouchon Cep are often shaved raw onto starters in Italian cuisine. However, the real flavour comes out when you cook the more mature mushrooms.
Their cap is broad and convex, ranging in colour from brown to dark brown, with a velvety texture. The underside of the cap features a distinctive sponge-like layer of tubes instead of gills, which release spores.
Ceps are found in various parts of the world, including Europe, North America, and Asia. They are particularly associated with deciduous and coniferous forests, forming symbiotic relationships with the roots of trees such as oak, beech, pine, and spruce. Ceps thrive in well-drained soil rich in organic matter, often appearing in late summer to autumn, depending on the geographical location and weather conditions.
Nutritionally, cep mushrooms are a valuable addition to a healthy diet. They are low in calories and fat while providing dietary fiber, vitamins, and minerals. Ceps are particularly rich in potassium, copper, and selenium. They also contain notable amounts of B vitamins, including niacin and riboflavin, contributing to energy production and metabolism.
