The Joy of Ceps

[Ammonite Audio]

.............. or Porcini, for Marco's benefit;) It's going to be a good year for these, I reckon. I've had quite a few already - very good in risottos, with scrambled eggs etc.

http://i33.tinypic.com/63rtid.jpg

Sorry about the crap photography. I need a better camera that can focus on the subject rather than the background!

[Reid Malenfant]

Aha, free food which no doubt helps add to the flavour :) I'm not sure i have ever seen one of those. Used to go mushroom picking as a kid & never managed to poison anyone ;) Every field i went in is now covered in houses :rolleyes:

[aquapiranha]

WTF is that? lol. If I saw that in the woods I would be giving it a wide berth, and not taking it home to eat! Mind you, I have no clue about what is edible and what isn't.

Nice pic

[Ammonite Audio]

That is one of the most sought-after, most tasty wild mushrooms growing in the UK. Known in the UK and France as the Cep; "Penny Bun" is its old English name; the Italians call them Porcini, which means (I think) "little Pigs". The latin name, for the academics, is Boletus Edulis. If you have eaten a wild mushroom dish in Italy, or in a decent Italian restaurant here in the UK, you will probably have eaten these. They have a meaty flavour that intensifies when they are dried. Delicious and very difficult to confuse with anything poisonous.

[aquapiranha]

That is one of the most sought-after, most tasty wild mushrooms growing in the UK. Known in the UK and France as the Cep; "Penny Bun" is its old English name; the Italians call them Porcini, which means (I think) "little Pigs". The latin name, for the academics, is Boletus Edulis. If you have eaten a wild mushroom dish in Italy, or in a decent Italian restaurant here in the UK, you will probably have eaten these. They have a meaty flavour that intensifies when they are dried. Delicious and very difficult to confuse with anything poisonous.

Thanks, I will keep an eye out for them in the future :)