Ceps are the pretty-much undisputed king of the fungi family. Their June to March season peaks in autumn, at which time they are known to fetch a high price. Cep’s have a large moist, rich-chestnut colour cap attached to a strong, thick creamy stem with yellow pores instead of gills that can change to a grey or green colour as they age. Although, they are picked young before the forager’s main competitor, the maggot, gets there first!
Cep’s have a certain je ne sais quoi when it comes to taste. Their unmistakable sweet, nutty and pleasantly spongy combination has made them the must-have autumnal mushroom for chefs around the Western world. Prized in southern Europe, ceps are great in risotto, soups and pasta dishes but are at their best, simply by grilling them sliced and drizzling with olive oil and sea salt.
