Porcini mushrooms Recipes - AFTouch-Cuisine
The cep. Just that word alone evokes the damp woodland floors of autumn, the scent of moss and fallen leaves, and that almost childlike thrill of spotting one, magnificent, at the foot of an oak tree. The Bordeaux cep, Boletus edulis for those who speak Latin, is undoubtedly the most coveted mushroom in French gastronomy, and for good reason: its hazelnut aroma, its firm and meaty texture, and its ability to elevate any dish make it an exceptional ingredient.
Foraging for ceps is an art passed down through generations. Each family guards its secret spots jealously, and woe to anyone foolish enough to reveal them! In Périgord, Quercy, or the Basque Country, cep season, from September to November, is almost a religious event. You rise at dawn, pull on your boots, and set off on a treasure hunt through oak and chestnut forests.
In the kitchen, the cep is a nobleman that asks only to be treated with respect. Our Omelette aux cèpes is perhaps the simplest and most sublime dish one can imagine: fresh farm eggs, ceps sliced into thick strips, a knob of butter, and there you have it, happiness on a plate. The Crème de cèpes, velvety and fragrant, is a soup of rare elegance that opens an autumn meal beautifully.
As a commenter shared in their delighted remark about the Montgolfière: "This is pure JOY!" And that's exactly what it is. Ceps, when they're beautiful and fresh, are joy in its purest form.
The Filets de boeuf aux cèpes, à la braise illustrates the classic pairing of red meat with the king of mushrooms. The beef's cooking juices, enriched by the ceps, become a sauce of incredible aromatic depth. The Côte de veau rôtie aux cèpes is another masterpiece, the veal, more delicate than beef, allows the ceps to express themselves fully.
But ceps aren't reserved for meat dishes. The Gnocchi aux cèpes brings an appealing Italian touch, the Cappuccino de cèpes à la chantilly au lard fumé reinvents the starter with boldness and humour, yes, it's a fake cappuccino, and yes, it's delicious. And the Carpaccio de cèpes, raw ceps sliced paper-thin and dressed with olive oil and parmesan, is a revelation for those who've never dared eat a mushroom without cooking it.
To preserve ceps, there are two methods: drying, thin slices air-dried or in a 50-degree oven, or freezing: blanch for 2 minutes, drain, then freeze flat. Dried ceps, rehydrated in warm water, give you a golden broth of incredible intensity, never throw away that soaking water, it's liquid gold for your risottos and sauces.
One last piece of advice: never wash your ceps under running water. A gentle brush to remove soil, a quick rinse under a trickle of water if needed, and that's it. The cep is a sponge, if you drown it, it will repay you tenfold in the pan. Treat it well, and it will reward you in kind.
