Cep

The cep, or porcino (Boletus edulis), is our most commercially important edible mushroom. Mushroom lovers around the world have a special appreciation for ceps. The genus Boletus is a group of closely related species with differences in their structural characteristics and habitats. They are not only edible but also very tasty.

Characteristics

The cep is a common mushroom throughout Finland. It grows in and on the edges of mossy forests, in pastures and on lawns, usually accompanied by spruce trees. The season usually begins in July, but in rainy summers, the first ceps may even be found before Midsummer. Sometimes, the cep yields a new harvest in Southern and Central Finland as late as September-October. The chubby cep is a maggot favourite, but the cooler weather in the autumn usually means cleaner mushrooms.

A young cep is a tough little ball, but it grows fast. The cap may grow to more than 30 cm in diameter, and the colour of the cuticle, or the outer layer of tissue, ranges from light to dark brown. The surface may feel dry or a little sticky. The underside of the cap is made of thin tubes. In young mushrooms, the underside is grey-white, while in older mushrooms, it turns greenish yellow. The stem is barrel-shaped at first but slims down as the mushroom grows. The pale net-like pattern of the stem is best seen at the top of the stem. The flesh of the cap is thick and stays white, whereas under the cuticle, it is reddish brown. The mushroom has a pleasant smell and a mild, nutty taste.

Use

The cep, often called porcino in culinary use, is a versatile ingredient; it is great in soups, stews, bakes, salads, lasagna, pies and pizza.

Sometimes, recipes call for raw porcini. However, be careful as some people get strong gastrointestinal symptoms from both raw and cooked porcini. Ceps are rich in a sugar called trehalose. Malabsorption of trehalose causes similar symptoms as lactose in lactose intolerant people.

Preparation

All mushrooms in the genus Boletus, including ceps, are cooked in their own juices. If the pore layer of a young mushroom is not dirty, do not remove it. It contains plenty of flavour and nutrients. Try to prepare your mushrooms as quickly after picking as possible. If this is not possible, store the mushrooms in an airy, cool place, such as loosely spread between newspaper pages. Prepare the mushrooms the next day at the latest.

  1. Remove any dirt and debris.
  2. Slice or dice the mushrooms.
  3. Fry the mushrooms in a frying pan. You will see some liquid draining from them. If you plan to eat the mushrooms right away, wait until most of the liquid has evaporated, add some butter and salt and fry for a couple more minutes.

Preservation

Drying is a particularly good way to preserve ceps. Learn more about drying mushrooms here (in Finnish).

Mushrooms can also be frozen. Fry them in their own juices. Once most of the liquid has evaporated, cool and freeze the mushrooms.