Etymology
From the Latin "cippus" meaning "stake."

Description
Class: Basidiomycetes
The cep, an edible mushroom, is usually easily distinguished from its poisonous relatives by the colour of its stem: the cep's is white, while other varieties have reddish or yellowish stems.

The cep is a fleshy mushroom, the underside of whose cap is made up of tightly-packed tubes. This boletus is highly prized for its refined flavour, the most famous variety of which is the "cèpe de Bordeaux." Its name is due to the gluttony of an English king who made the capital of Aquitaine the main shipping port for these valuable mushrooms. It was only late in the 19th century that Parisians rediscovered with great pleasure the cep, thanks to Alcide Bonton, the great chef of the Café Anglais, the poshest hang-out for the aristocracy since the time of Napoleon III. Its favoured clientele were soon raving about the woodland recipes, and the consumption of this wild mushroom came back into vogue.

Nutritional values per 100 g
Water: 89%; Fat: 0.4 g. They contain more protein than most vegetables (2.7 g).
Rich in vitamins E, D, K and especially those of the B group, trace elements (selenium, potassium and iron), and phosphorus. Their fiber is conducive to proper intestinal function.

Buying Ceps
They should be clean, firm and unmarked, with the head securely attached to the stem.
The stems should be firm. The "gill" part of the underside of the cap may be yellow or green but should not tend towards brown. However, do not choose these mushrooms based on their size: large ones can be just as good as small ones.

Storage

Ceps are delicate, but will keep several days in the refrigerator in a plastic bag supplied with air holes.
To keep longer, place in olive oil. Cepes cannot be frozen.

Cooking tips

• It is best to remove the tubes on the underside of the mushroom, which have a tendency to become slimy. Mushrooms must not be washed. Scrape them with a knife blade or brush them off. The caps can also be wiped clean using a damp cloth. Cut off any spoiled sections as well as the earthy bottom of the stem.
• Never soak mushrooms in water - they are like sponges and will soak up the liquid.
• Keep the cep stems if you do not use them, as well as the "gill" section (if it is too mature) to flavour sauces and soups.
• Mushrooms can be cooked in a pan with or without fat, but always on low heat to start, in order to "sweat" them. When their cooking water has evaporated, they can then be braised or sautéd.
• They retain all their flavour when dried. Place them on a platter at room temperature or in a very low oven. Once dried, they can be pulverized to be used in many dishes, or else rehydrated in cooking liquid.

The Worldwide Gourmet

• Normandy - sautéd and served in a cream sauce with mussels to nap poached whitefish
• Auvergne - they are stuffed with minced mushroom, garlic and shallots
• Poitou - grilled with walnut oil
• Gascony - stuffed with garlic and raw cured ham