Summer cep

Cèpe d’été

What it is

Its name comes from the net that runs the whole length of the stem, where the autumn cep carries one only at the top, and it fruits from May under oak and beech — weeks ahead of Boletus edulis. In dry heat the cap goes suede-matt and crazes into fine cracks, which is the mark most foragers actually go by.

In the kitchen

The flesh is softer than a cep's and grubs find it early: split every stem base before it goes in the basket. Shave it raw with lemon and oil — long cooking turns it to water.

Goes with

Olive oil Parmesan Lemon Parsley Hazelnut Butter Egg

Same species

Bronze bolete Pine bolete Porcini Porcini oil

In season alongside

Artichoke Blonde morel Burgundy truffle Green cracking russula Snail eggs Summer truffle

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