The Cèpe, The Porcini Mushroom Grows Wild in France.

Cepe Mushroom

Cèpe, Bolet, Porcini– This is a unique and tasty mushroom with a superb marketing background as well. This mushroom is excellent both fresh and dried; when fresh, in France, it will be on many menus, mostly under its French name Cèpe.  That is the time to enjoy how French chefs offer Cèpes.

Porcini mushrooms retain nearly all of their taste when dried, and when later reconstituted are still stars. For that reason cèpes, porcinis, are one of the wild mushrooms that most French chefs  use  all year round.  In season, or out, is not a reason to pass on a  dish with cèpes in France.

The cèpe mushroom is so tasty that many commercial mushroom products contain this mushroom as a mushroom flavor component. 

Whenever you go foraging for wild mushrooms do not cook and eat a single one of your finds until an expert has identified your collection. All French villages and towns have mushrooms experts, volunteers that are trained by the government.  All pharmicists will have a list of the nearest mycologist,  that is the same name in English and French for for a mushroom expert. You can also ask for a mycologue.

French pine porcini mushroom, from the forests near Bordeaux, and according to the menu served with this restaurant's  uniquely made French fries. When ordering ask how their French fries are different.

In France, depending on the area cèpes are  available wild from June through December.

The quintessential "wild" mushroom. Use in just about any mushroom recipe that calls generically for wild mushrooms. The rich, meaty, somewhat nutty flavor lends itself well to a variety of dishes.

Harvested throughout the world, the Porcini (or cepe as it is called in France) finds a comfortable home in many Italian dishes. Dried mushrooms retain flavor and aroma well, but must be stored completely dry. Broth from rehydratation will be full of flavor and should be used back into the recipe whenever possible.

Preparations:

Clean the porcini well, then chop them. Saute the shallot and onion in the olive oil and butter until softened. Add the mushrooms and saute for 7 to 8 minutes longer. Stir in some salt and pepper, then the flour and continue cooking for 5 minutes. Add the wine and stock, and cook for 10 minutes longer. Sprinkle with the parsley and serve immediately.