- Compositions
- 100% Porcini mushrooms
- Récolte
- from june to december
- Origine du produit fini
- Bulgaria, Bosnia, Kosovo, Macedonia, Montenegro, Serbia, Romania, Asia, Russia, Turkey
- Nom latin
- Boletus edulis, pinophilus (Boletus pinicola), aestivalis (reticulatus)
- Mise en oeuvre
- The minimum time to rehydrate a cep is 30 minutes. The best way is to soak the product the day before to cook it the next day. The minimum time to rehydrate a cep is 30 minutes. The ideal remains nevertheless to put the product to soak the day before to c
Dried porcini mushrooms
The cep is in fact a variety of boletus, very famous in French gastronomy. It grows in coniferous forests between June and December.
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