Definition: cèpe

Nutritional values per 100 g: Protein 2 g; Carbohydrates 0.5 g; Fat 0.5 g; Calories 15 kcal.

Very rich in protein (2 g/100 g), which is rare for a fresh vegetable, this mushroom also contains a significant amount of minerals, particularly potassium, phosphorus and iron. The body often lacks these substances, which contribute to the proper functioning of cells. Porcini mushrooms therefore help to effectively compensate for this deficiency and are an excellent source of energy. Its cap also contains a full range of vitamins. All the B vitamins are present, particularly vitamin B12 and riboflavin. Essential for growth and development, it also has interesting antioxidant properties. Another advantage of porcini mushrooms is that they contain rarer vitamins: D, which strengthens the skeleton, E, which protects against free radicals, and K, which promotes blood circulation.

Tasting: Choose clean, unblemished mushrooms that are firm from head to toe. A cap that is firmly attached to the stem is a sign of freshness, as is yellow or green moss under the cap. If it is brown, the cep is not fresh and therefore indigestible. Size does not affect the taste, but the "age" of the mushroom is essential. An old cep (with an olive-brown cap) will certainly be less crunchy and more slimy. Pick or buy young specimens with a light-coloured cap. Store it for a few days in a dark, cool place or at the bottom of the refrigerator. Dip it in olive oil to extend its shelf life even further. Better still, dry it flat in a very low oven. Once dehydrated, porcini mushrooms can be stored throughout the year.

Moths like to nest in cep mushrooms. To make sure your harvest is moth-free, lay the mushrooms flat on a tray covered with cling film. Any moths will suffocate and crawl out of the stems, sticking to the film. Clean the mushrooms before eating them, of course. To do this, simply slice off the earthy end and any damaged parts, then rub gently with a damp cloth. Alternatively, you can quickly rinse them under water before wiping them dry. In any case, it is best to remove the tubes (moss) under the cap, which are often slimy. Like other mushrooms, it does not like to be cooked too quickly. Cook it over a low heat in a knob of butter to release its water, then use it as you wish. Sautéed on their own or with parsley, they are the perfect accompaniment to meat, fish or game dishes. They can also be used in a variety of sauces, with wine, crème fraîche, etc. They always enhance egg-based dishes, whether soft-boiled, scrambled, baked or in an omelette. It is so popular and tasty that a simple plate of pasta or risotto becomes a dish worthy of a top chef. Porcini mushrooms can also be added to tarts or pies. Never throw away young mushrooms or stems if you are not using them; instead, use them to make an exceptional velouté soup.

Each French region has its own speciality featuring cep mushrooms. In Normandy, for example, they are served in cream with mussels to coat poached white fish. The people of Auvergne like to stuff them with minced mushrooms, garlic and shallots. In Gascony, they prefer a stuffing made with garlic and cured ham. In Poitou, they are simply grilled in walnut oil. Finally, the Corsicans also enjoy them; they grill it and then coat it with a tomato and mint sauce. Italians, who are fine gourmets, also love it and cook it in all kinds of sauces. According to them, the flavour of porcini mushrooms becomes more intense once they are dried. There, they make a soup with dried porcini mushrooms.

When using dried mushrooms, rehydrate them for about fifteen minutes in hot water before adding them to your dishes. Another tip is to grind them into powder. You can then sprinkle them on any dish to give it a unique flavour.

History: The cep mushroom is actually a variety of boletus, highly prized in French cuisine. However, this fondness for what is also known as the "gros pied" (big foot) is fairly recent. It was not until^{the 19th century} that Alcide Bonton, chef at the café most frequented by the high society of the time, slipped it into his daily specials and made it famous. Who has not heard of the famous "Cèpe de Bordeaux"? The capital of Aquitaine quickly became its main port of export. This mushroom from temperate regions grows readily at the foot of pines and firs in coniferous forests between June and October. Its name comes from the Gascon word "cep", which means "trunk". It can be recognised by its fleshy, round cap. White, yellow, purplish blue or brown, its diameter varies between 6 and 20 cm. Underneath the cap, there are no gills as with other mushrooms, but tubes, which can be compared to pores. The stem of the cep is stocky; it is its colour that determines whether the specimen is edible. The edible cep has a white stem. Poisonous species can be recognised by their yellow or red stems. Be wary.

When picking mushrooms in the forest or at markets, you will often come across:

- The Bordeaux cep, which has a dark cap.

- The summer cep, which is unfortunately often worm-eaten.

- The pine boletus, which has a very delicate aroma.

Be careful, as other varieties are poisonous.