Porcini : “Cèpe” is the common name of champignons groceries (basidiomycetes) of the boletus genus, the large pied stocky looks like a tree trunk. The word "cèpe" is derived from cep, a Gascon word which means " thump because of his chunky, firm foot – earning him the nickname “big foot”
There are more than twenty species groceries, recognizable by their swollen foot and the characteristic tubes (the “hay” or the “beard”) that line the inside of the hat. Ceps have been popular since the XNUMXth century; their vogue began in Nancy, at the court of Stanislas Leszczynski, hence the qualifier "Polish" given to the Bordeaux cepe.
Generally, young ceps are healthier (free of larvae) and more appreciated. However, adult or even mature porcini mushrooms (pore yellow or olive yellow), are tastier. In wet weather, the hay sometimes becomes viscous and must be eliminated.
The main species of boletus, all groceries, are from Gascony, south-west France.
Boletus from Bordeaux, boletus from the pines. Boletus bronzed, gray. The boletus is a variety of bolete highly prized for its taste and finesse the most “famous” of which is the Bordeaux cepe. The cepe is a mushroom fleshy whose underside of the hat is made of tight tubes. The head of the hat is fleshy, round, and convex. Unlike other species, instead of strips, we find tubes or rather an infinity of small openings or “pores” which are the orifices of these tubes, associated parallel against each other. The boletus comes in different colors from white to brown through reddish blue and yellow. Ceps are found in the coniferous forest of temperate regions, mainly under the firs and the pine. This boletus edulis harvested mainly from late summer to fall, in deciduous undergrowth, especially where the beeches and the Oak trees. It grows in a few days and can weigh up to a kilo.
Culinary uses of boletus : The most fins can be use raw, s, detailed en Finnish strips, but they are mostly journey cooked, omelette or in scrambled eggs, velvety and like garnish (of candied, stew, even of river fish).
For keep, we can sterilize, freezing, drying or immerse inoil the specialties are numerous: in Auvergne, porcini mushrooms noble (known as "de la Châtaigneraie", because they often grow under chestnut trees) are eaten farcis.
In Aquitaine, they are prepared in casserole, stuffed or under the ash ; in Poitou and in the South-West of France, they are made Grill withnut oil ; Bordeaux ceps, always cooked withoil (and not at butter), adapt to thegarlic or the family parsley ; Non-personal or anonymized information remains protected by tax secrecy. Disclosure to third parties is only allowed if no identification is possible and both states confirm that no harm to tax administration will occur. is known for its porcini mushrooms White wine ; in Gascony, they are tasted "with meat" (bitten bygarlic and accompanied by Ham), grilled, pan or with a messed up.
Make us, raw, carpaccio, chip, foam, infusion, Nage, broth, powder, condiments, jam, marinade,… for a few years now, the boletus has been coming to our tables in new preparations.
Note that young undeveloped ceps are called “cap” or “shot” ceps.
Some culinary preparations with porcini mushrooms:
