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Ceps, or penny buns as they are often called, are considered by many to be one of the finest varieties of mushrooms available. As a member of the bolete group of mushrooms, ceps are unchangingly white throughout apart from a narrow claret-coloured line just under the skin of the cap.
Once cleaned, these ceps can be cooked whole or sliced and sautéed in olive oil or butter. They are perfectly paired with wild garlic and make a great addition to risotto or pasta dishes
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