The French name for Boletus edulis, the same prized bolete known as porcini in Italy and penny bun in Britain.
Where it grows
Cep is the French market name for Boletus edulis, the same species sold as porcini in Italy and penny bun in Britain. It fruits from late summer through autumn under broadleaf and coniferous trees, favouring mossy ground after warm rains, and is heavily harvested commercially in France, the Pyrenees, Eastern Europe, and Scandinavia.
How to recognise it
The cap is smooth and bun-shaped, ranging from chestnut to dark bay brown, often with a slightly lighter rim. The underside has pores (not gills), white in young specimens and turning olive-yellow with age. The stem is plump, cream to pale tan, with a delicate raised network at the top. Flesh stays white when cut.
Edibility & cautions
A choice edible. Bitter look-alikes include Tylopilus felleus (pinkish pore surface, intensely bitter). Old specimens are usually maggoty — halve before bagging.
Culinary use
Slice fresh young caps and pan-fry in butter and parsley; dry older specimens for risotto, pasta, and stock.
Find more mushrooms by letter
Cep starts with C and ends with P. Browse other mushrooms along the same letter.
Mushrooms that contain a letter from "Cep":