Scientific name: Boletus Edulis
About Cepe Mushroom:
The name “cepe” is the French name also known as porcini mushroom. Porcini means “piglet”, this mushroom refer to the other species. They can find in the hardwood trees like pine, chestnut and hemlock in the country of Europe, Italy, South Africa, North America and New Zealand. They are famous and delicious in Italian cuisine. They are good edible mushroom and grow in deciduous trees and coniferous forest. They also contain vitamin, carbohydrate, fat, minerals and fibers. They have nutty and meaty flavour with smooth and creamy texture. Porcini are sold in summer and autumn in the southern Europe and France.
Description of Cepe:
A rich meaty flavoured mushroom that has a round, large, cap that grow 2-12 inches in width, 3 kg weight and reddish brown color. The underside of the cap is made by a spongy material. It is convex in shape when young and flattens with age and the stem is 10-25 cm height and upto 7 cm width. The spore print is olive brown and elliptical to spindle shaped. They have a white, thick flesh when it is young.
When storing this mushroom in the fridge in a paper bag for 2 or 3 days.
Taste and use:
This mushroom has high protein content which makes them a great dish of meat substitute. After clean the mushroom then chop it for cook any Italian dishes. The dried porcini are still good and add strong flavour of pasta, soup and sauces. They are eaten raw, sauteed with butter, pasta, soups, risotto and other dishes. Porcini are used in many cuisine including Vienna and Provence. They are best suited for in sauces, stews, chicken, fish, delicious topping for pizza.
Nutrition value of Cepe (100 grams):
- Energy 81.8 Kcal
- Fat 1.70 g
- Protein 7.40 g
- Vitamin C 21 mg
- Calcium 1.20 mg
- Zinc 4.17 mg
- Potassium 203.3 mg
- Phosphorus 22.26 mg