On the hunt for the
cep of Bordeaux
, whose shape is reminiscent of a champagne cork.
This fungus is the most common among the other three species of boletus:
To discover
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The summer boletus
Pine boletus
The bronze boletus
How to recognize a cepe from Bordeaux?
Belonging to the Boletaceae family, the cep of Bordeaux is a mushroom that is distinguished by its small cap and wide stem.
The first, whose texture is smooth and thick, is brown in color, with a thin light beige line on the edges and darker towards the center.
Below, the color varies from white when the fungus is young to light green after some time.
On average, its diameter measures between 5 and 25 centimeters and its texture is a little oily.
The pores are small and round.
The second, wide and bulky at ground level, becomes thinner and cylindrical is white in color, sometimes slightly orange.
It can reach about twenty centimeters in height and between 2 to 5 centimeters in thickness.
Read the fileMushrooms: all our tips for recognizing and picking them
Not to be confused with:
The also edible
bay boletus
, whose flesh turns blue to the touch.
The
bitter boletus
, whose pores turn light pink over time, whose smell is less pronounced than the Bordeaux cepe and, as its name suggests, has a bitter flesh that is little appreciated and therefore inedible.
What parts of a boletus can you eat?
It can be eaten after being cleaned with a slightly damp cloth and cut off the earthy end at the foot.
It is also recommended to remove the foam located under the cap, which looks viscous.
Rich in protein and fiber, its fleshy flesh has a slight taste reminiscent of hazelnut.
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Where and when to find ceps from Bordeaux?
Alone or in groups, the ceps of Bordeaux are particularly fond of well-drained and acid soils, near edges, clearings, edges of roads, forests of chestnut trees, oaks or beeches or even conifers, both in the plain and in mountain, between September and November.
Advice
If in doubt after picking, ask a pharmacist if it is an edible mushroom.
