Also known as the porcino (plural, porcini) mushroom, this distinctive fungus is a favorite of cooks. It is found in late summer and fall growing in deciduous woods especially oak and chestnuts, or in coniferous forests especially pine and spruce. Although widely distributed in the Northern Hemisphere, it is not found naturally in the Southern Hemisphere. The cep is very large, standing up to twelve inches tall, and having a cap that is two to ten inches across. The cap is hemispherical, fleshy, and firm when young but flattens out with age. Its surface is beige to reddish brown, smooth or slightly rough, and sticky when wet. The long thin tubes and small pores are white at first turning yellow then olive green. The spores are olive-brown. The club-shaped to bulbous stem is massive, up to ten inches long by four inches across, white, and finely reticulated. The flesh is firm when young but becomes spongy with maturity.
Extolled from ancient Roman times for its culinary virtues, the cep is still considered one of the very best mushroom for the table for the meaty texture and nutty flavor it imparts to a variety of foods such as risotto, pasta, sauces, and soup and are also excellent sautéed or fried. They are most prized when young as they become slimy, soft, less tasty, and maggot-ridden as they age.
Unfortunately, large scale growing of the cep has not been successful but availability is assured year round by drying the mushrooms and reconstituting them when needed. Drying seems to concentrate the flavor and has no negative side effects.
Italy is a major importer of the cep, and China as well as Eastern European suppliers often send their produce to Italy for further exporting. Beware: the quality of the product may not be up to par because the inclusion of less desirable look-alike species may adulterate the cep and produce a bitter taste.
NB Whenever collecting mushrooms from the wild seek expert identification before eating.
Photo Credit: Wikipedia, Tomas Cekanavicius
Karen Meyers