Instead of gills, some mushrooms have a spongy underside to their cap and are known as boletes. The spongy structure has thousands of pores, each of them forming the mouth of a tube from the walls of which spores are produced and released into the air.


Edible varieties include the delicious cep (aka porcini, penny bun), tête de nègre, cèpe des pins and the cèpe d’été. These are generally used in pasta, risotto or soup. Bay boletes can be used in omelettes, or can be pickled and dried.

Recipe: Tagliarini al Porcini by Robert Machler, from Wild About Mushrooms by Louise Freedman