Cepe, often referred to in its plural form cepes, is a specific type of mushroom belonging to the boletus genus. It is commonly known as penny bun or porcini mushroom. Cepes have a deep brown cap with a dense, spongy underside composed of tubes instead of gills. They are highly sought after in culinary circles for their distinct, earthy flavor and meaty texture. These mushrooms grow mainly in deciduous and coniferous forests across Europe, North America, and Asia.
When referring to cepes, people may also use the scientific name Boletus edulis, emphasizing its classification in the Boletaceae family. However, it is important to note that cepes can encompass a larger group of closely related species within the Boletus genus.
Cepes are harvested both in the wild and cultivated. Wild cepes are typically more prized due to their unique flavor and aroma resulting from their natural habitat. These mushrooms are often used in a variety of culinary preparations, including risottos, pastas, soups, sauces, and as an ingredient in meat dishes. They can be sautéed, roasted, or dried to enhance their flavor and preserve them for later use.
Due to their rich flavor profile and limited availability, cepes are considered a gourmet ingredient and are highly valued in many cuisines worldwide. They add a distinctive umami character to dishes, and their exquisite taste has earned them a reputation as a delicacy among chefs and food enthusiasts alike.
