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Cepe


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Cèpe  Boletus edulisThe King, King Bolete. Penny Bun, Porcini (Italian), Borowik (Polish), Stensopp (Danish and Swedish), Steinpilz (German), Belya-grib (Russia)

The cèpe is found in sparse deciduous and pine forests and in meadows.  The brownish black capped Cèpe is found in southern climates in sparse oak and beech forests. No other mushroom sells in the quantities on the European Market as the Cèpe or "King" as it is sometimes called.  The German translation of the name means simply  "the rock" coming from its early appearance when it looks like a rock.  

The mushroom is usually light to dark brown with a bulbous, netted stalk that forms an apex above the ground. The mushroom has no gills but has tubes under the cap that are white and turn to yellow with age. The flesh is white to yellow with a red tinge just under the surface of the cap, that can grow to a diameter of 10 inches. This mushroom does not turn blue or discolor when cooked.

Storage  Insect larvae tend to appear in mushrooms that have been stored for a week or more under refrigeration.  Prime specimens with white pores will keep for 5 to 7 days under refrigeration.

Preparation  Canned, pickled, sautéed, steamed, sauces
Said to be best when steamed with herbs and when served in a cream cause.

Season

Jan Feb March April May June July Aug Sept Oct Nov Dec
Cèpe               

American Matsutake ] Black Truffle ] Black Trumpet ] Blewit ] Blue Foot ] Boletus ] Buna shimeji ] Cauliflower ] [ Cepe ] Chanterelle ] Charbonnier ] Chicken of the Woods ] Cinnimon Cap ] Coral Mushroom ] Cottonwood ] Crimini ] Cultivated Mushrooms ] Enoki ] Fairy Ring ] Golden Trumpet ] Hedgehog ] Hen of the Woods ] Honey ] Huitlacoche ] Lactaire ] Lobster ] Morel ] Nameko ] Oyster ] Parasols ] Pig Ear ] Pompom Blanc ] Porcini ] Portobello ] Puff Ball ] Royal King ] Shaggy Lepiota ] Shaggy Mane ] Shiitake ] Straw Mushroom ] White Truffle ] Woodear ] Yellow Oyster ]


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