Porcini mushrooms from Corrèze

Ceps, boletus, yellow boletus, Boletus... Feeling a bit lost? Don't panic, we'll explain everything!

The cep is a mushroom that belongs to the large bolete family, but not all boletes are ceps, do you understand?

In fact, only four types of boletus are varieties of cep, and they are the "Rolls Royce" of boletus. These are: the pine mushroom, the bronze mushroom, the summer mushroom and the Bordeaux mushroom.

Everyone wants them, everyone wants them... and with good reason! Their taste is truly delicious, and you're in luck because you can find them on our land.

How do you recognise ceps?

Although there are 4 different species, there are some common characteristics: their flesh is white and only turns blue when cut; if you find bluish mushrooms beware, there is a risk of toxicity.

Their stems are swollen, as if they had a big belly. If you are careful, you will see small white pores that turn yellow as they age.

The cap is convex. Underneath are tubes of varying colours, depending on the species. Ceps never have blades.
Be careful, there are inedible ceps that do not look alarming. If you have the slightest doubt, don't pick them or ask a chemist for advice.

When is the best time to pick mushrooms?

It all depends on the variety... They are picked from June to November.
The summer cèpe is found from June to September, the bronze cèpe from July to September, the pine cèpe from August to November and the Bordeaux cèpe from July to November.

In all cases, the ceps reach maturity in at least 5-6 days.

In any case, if you don't know where to look for them, go to the local markets: as soon as they come out, you'll find them on the stalls.

How do you prepare ceps?

First of all, you need to clean your porcini thoroughly when they are fresh. But be careful, these mushrooms are particularly spongy and therefore absorb water or any other liquid. So don't put them under water, or they will lose all their flavour.

Step 1: Using a knife, carefully remove the tip of the stalk, which is often too hard and covered in earth.
Step 2: Using a small brush, brush the entire mushroom. There should be no soil left.
Step 3: This is not the most appetising part of the process; you now need to remove the worms from the cap. Place the ceps in a salad bowl and wrap them in cling film. The worms will run out of air and stick to the plastic film, so just throw them away.

How do you cook your ceps?

Don't cook them too gently, as there's a risk that they will give off too much water and soak in it during cooking. Sear them in olive oil. Butter is not recommended as it burns more quickly. You can, however, add some at the end for flavour.

How do you preserve them?

Was your harvest successful? You haven't managed to sell your stock? Don't let it go to waste! Porcini can be preserved in a variety of ways! Here are two of them:

There's a traditional method, which may be a bit greasy, but it's a winner: ceps preserved in fat. Preferably use goose fat, which is a must! After cleaning the mushrooms, cut them into pieces. Heat the fat and, once hot, add the porcini mushrooms to brown until crisp. Don't wait for them to cool, fill your jars in successive layers.
You can also freeze them, but be careful not to put them straight into the freezer as they are. First clean them as usual and cook them quickly so that they release their water (do not cook them all the way through). Place them on a cloth to dry. You can now put them in several food bags, making sure to evacuate all the air from the bags before closing them.

Some recipe ideas :

Nothing beats a good cep persillade with garlic and parsley... but you can also use your mushrooms in omelettes, risottos, stuffings or sauces. Use your imagination and your ceps will give you a delicious return.

You'll find lots of recipes using ceps in our dedicated section: gaillardised recipes

As well as their gustatory qualities, ceps are very important to us as they create jobs. In fact, we live in a region where these mushrooms make a good living. So, depending on the year, there are plenty of them. So much so that two companies have specialised in exporting, packaging and processing ceps: Monteil et Fils, which has been established for three generations in Brive la Gaillarde, and Francep, based in Saint Viance.