Dried Cep (Porcini) Mushrooms (Cepes)

The Boletus, an exceptional wild mushroom:

- The boletus is a delicious mushroom that’s highly coveted for cooking because of its subtle hazelnut flavour.
- The boletus mushroom first rose to prominence in the 19th century thanks to Alcide Bonton, the chef of a renowned café in Bordeaux, who used boletus mushrooms in one of his dishes. That established the reputation of this delicious mushroom.
- The boletus mushroom is so called because it belongs to the genus Boletus. It is harvested from late August to late September. From an aesthetic point of view, it can be recognised by its plump, round cap and its stout, white stalk.
- We offer the boletus species Boletus edulis, better known as porcini mushrooms. They are among the most sought-after and prized forest mushrooms.
- We sell our boletus mushrooms in dried form for a simple reason: drying preserves the boletus mushroom and keeps its flavours and aromas intact. As such, it’s an excellent way to preserve this delicious mushroom so that it can be enjoyed all year long.
- The boletus mushrooms are dried immediately after harvesting. They are then delivered to our facilities, where they are washed on a sieve and sorted by hand.

How do you cook and store dried boletus mushrooms:

- To enjoy dried boletus mushrooms to the fullest, you must first rehydrate them in warm water.
- After that, you can brown them in a frying pan and add them to your recipes.
- Boletus mushrooms go great with all sorts of dishes—gratins, sauces, soups, poultry—and will absolutely delight your taste buds.
- Our dried boletus mushrooms are packaged in jars and can be stored for up to 18 months in a dry place protected from heat