Bronze bolete

Cèpe bronzé

What it is

Boletus aereus takes its name from aereus, of bronze: the cap is nearly black on a young one and fades towards the colour of an old coin. It fruits in hot oak and chestnut woods weeks before the cèpe de Bordeaux and holds its flesh far firmer, which is why southern markets sell it apart from it and above it.

In the kitchen

Its flesh is dense enough to slice raw for a carpaccio, which edulis is usually too soft to take. Roast the caps whole, cut side down in a dry pan first: salting at the start draws out water and steams them into sponge.

Goes with

Olive oil Garlic Parsley Thyme Chestnut Egg

Same species

Pine bolete Porcini Porcini oil Summer cep

In season alongside

Burgundy truffle Maitake Orange oak bolete Red-legged partridge Summer truffle Tome des Bauges

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