A meaty, creamy yellow mushroom with a spongy underside rather than gills. Ceps have a strong flavour and a velvety texture.
How to Use
Ceps are served cooked. Add to omelettes, fondues, mixed mushroom risottos, scrambled eggs or serve on toast as a light supper.
How to Prepare
Using a small, sharp knife, scrape the spongy underside away before cooking (it goes soggy) and wash.
How to Cook
Ceps can be stir-fried, grilled, roasted, poached in a microwave or fried. To fry, heat a little butter in a frying pan and cook over a high heat for 4-5 minutes. To grill, preheat the grill to high, brush the ceps with olive oil and cook for 5-10 minutes. Sprinkle cooked ceps with chopped garlic and fresh flat leaf parsley to serve.
How to Store
Keep in a paper bag in the fridge for up to 3 days. Do not store them in a plastic bag because they will sweat and quickly spoil.