Cep Porcini

Boletus edulis Probably the most sought-after fungus in Europe for its fine flavour and texture, ceps can be found from midsummer to early winter, growing near trees and especially favouring warm wood edges, grassy clearings or ridges. The distinctive characters are the pores in place of gills and the rather clumpy stem which has a fine whitish network at the apex.

The word Boletus, by which the whole group is known, comes from the Greek word bolus, a lump. The cep has no gills like a field mushroom but under the cap is a mass of tubes which end in tiny pores, giving it a spongy appearance. In a young, fresh specimen the pores will appear white but as they age they turn yellowish. If the pores are yellowish, they are best not eaten. They can easily be detached by peeling them away from the cap.