Bolete / cep / porcini
The bolete, also known as
cep, is a mushroom that grows in hardwood and pine forests of
temperate regions. It is found in Europe, North America and
Australia. The French call it bolet, the Italians call it
porcini.
The bolete is characterized by its firm, very fat stem, its
round or convex, sometimes shiny cap, and its spongy flesh that can
range from yellowy-white to fawn brown. The bolete can grow to 25
centimetres in height, but the smaller species are tastier.
They have a meaty taste and they dry very well. They are delicious
in omelettes, cream soups, risotto and sauces such as pepper sauce
over broiled steak.
The bolete is often found dehydrated.
- Look for firm mushrooms with unblemished caps.
- Fresh bolete mushrooms are generally clean enough that they only require light brushing. The base of the stalk should be removed just before cooking.
- Bolete mushrooms can be eaten raw, particularly the Bordeaux cep.
- They can also be sautéed in oil with shallots, garlic, parsley and white wine.
- For maximum taste, use in simple preparations to avoid masking their flavour.
Bolete mushrooms are available year-round in METRO supermarkets.
Bolete is a low-energy food; it is a good source of potassium and riboflavin.
In a paper bag, boletes will keep for a few days in the refrigerator. Small boletes are generally preserved marinaded in jars. Dehydrated mushrooms should be stored in a cool, dark and dry area.