Ceps

Also known as porcini, King Bolete or penny bun, the cep (Boletus edulis) is considered by many experts to be the king of mushrooms. It has a bulbous beige- white stalk and a dome-shaped cap the colour of dried beech leaves. Ceps may be found in the woods of Scotland, the New Forest and Surrey; however, their colouring often means that they are well camouflaged.

Their firm and fleshy flesh is almost white, with a pleasant smell and a sweet and nutty flavour. When young, they may be eaten raw in salads, particularly when dressed with walnut oil. Ceps are also available dried, under their Italian name of porcini; these and fresh ceps make a delicious addition to risottos and omelettes, and may also be fried with potatoes and garlic. However, dried porcini must be reconstituted before cooking by soaking in warm water for 20?30 minutes. The soaking liquid may then be used as stock.