Porcini recipes
The word cep is a Gascon term for the Boletus edulis mushroom (called ‘porcino’ in Italian). The same mushroom is called the ‘penny bun’ in English. This mushroom is generally agreed by connoisseurs to be among the finest eating mushrooms. Ceps make great eating and are highly valued by chefs and gourmets. They can also be very expensive, particularly when fresh, although dried ceps tend to be better value.
Full of umami from the mushrooms and tamari, this vegan risotto is comforting, delicious and gluten free.
Each serving provides 609 kcal, 18g protein, 90g carbohydrates (of which 6.5g sugars), 12.5g fat (of which 3g saturates), 10.5g fibre and 4.1g salt.
More porcini recipes
Preparation
Use fresh or dried ceps in pasta dishes, risottos or to give a deep, woodsy flavour to stews and casseroles.
