Ceps (porcini)

Large noble forest mushrooms with a thick white stem and a brown cap, with firm flesh and a rich mushroom taste, for frying, soups, sauces, risotto and drying.

Ceps (porcini, penny buns) are large noble forest mushrooms with a thick white fleshy stem and a brown velvety cap, with firm springy flesh that does not darken when cut, a clean rich mushroom taste and a strong forest aroma. They are fried with onion, braised in sour cream, put into soups, sauces, risotto, julienne, pasta, pie fillings, and also dried (for powder and stock), pickled and frozen.