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This is the description page for Cep (Boletus edulis) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Cep.  The Cep, Boletus edulis, (also known as Porcini, king bolete or Penny Bun) is a an edible basidiomycete mushroom that's a member of the Boletaceae (Bolete) family of mushrooms. It is a native of Europe and North America and is Europe's second most sought-after fungus (after truffles). The smaller ceps are most sought-after as the whole mushroom can be consumed and they retain their flavour when dried. Older specimens tend to become maggot-ridden and slimy. But the cap of a fully-grown penny bun can reach 25cm in diameter and may weigh up to 1 kg. One such specimen in good condition is more than enough to comfortably feed four. With its pale stem and russet cap the cep is hard to confuse with other species, indeed it can only really be confused with other members of the same family, none of which are in the least toxic. The only one to look out for is the Bitter Bolete Tylophilus felleus which has brown stalks and cap and can be distinguished in that the gills bruise brown when pressed (it's not toxic, just too bitter to be pleasant). Because of this the cep is one of the safest fungi for the novice to forage for. Penny buns are found in woodlands (typically brich, oak beech and pine) and are available from late summer to late autumn but are most abundant in September and October. They pickle well and also dry very well. Young ceps are excellent raw, or simply fried i a little powder. Dried ceps can also be ground to provide a condiment or a flavouring for soups and stews. The cap starts out much smaller than the stem and is deeply convex. The cap's colour is generally reddish-brown fading to white in areas near the margin, and continues to darken as it matures (in this respect it looks similar to the Victorian 'penny bun' hence it's common English name). The stipe (stem) is 8–25cm in height, and can be up to 7cm thick. The pores, which do not stain when bruised, are white in youth, fading to yellow and then to brown with age and leave an olive brown spore print. Recipes Utilizing Cep Leg of Rabbit with Mushrooms |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
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Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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