penny bun mushroom
Penny Bun is a very popular mushroom. It has many common names, Cep in France, Porcini in Italy and Stein Pilz in Germany to name but three. It has a hemispherical brown cap with a white lip. The white stem is spindle shaped with a brown reticulum or net like pattern. The pores are white becoming greenish yellow as the spores mature. Penny Buns are found in woodlands, commonly with oak, birch, beech and pine. buy penny bun mushroom
It emerges from the ground as a hard, tight little domed mushroom with pale cream or white pores (often with an apparently glossy surface to them). As it develops, the cap becomes broader and thicker and the pores change through yellow, eventually becoming olive green.
how to grow penny bun mushrooms
You can try to grow your own Penny Buns. Buy spores and plugs and grow your own Wild Ceps.
To find the Cep or Porcini you need to look for their favourite companion tree’s. The type of tree that Cep prefer varies from place to place but can include Oak, Birch and Pine. Their season is August until October (or when the first frosts start) and they are reliant (as with all Wild Mushrooms) on a moist (post rain) environment. If you are lucky enough to find a group of Ceps, sometimes they grown in groups of two to three, be careful not to damage the Mycelium when picking. The best way to do this is to twist the mushroom gently pulling until it breaks away. Cutting the mushroom can leave a small amount of fruiting body on the Mycelium to rot, sometimes damaging that part of this complex organism and preventing any future mushrooms growing in the same spot. buy penny bun mushroom
So what’s all of the fuss about.. Well, as I have previously hinted at, this is one of the best eating mushrooms around. The Cep or Porcini (I prefer to call it by its Italian name when relating it directly to food) has a deep and earthy flavour somewhere between mild meatiness and a fragrant musty nut. buy penny bun mushroom
The Penny Bun or Cep can grow quite quickly, sometimes to maturity in a number of days, the same mycelium could fruit every three or four days (given the right weather conditions) for up to 5 weeks or until the first frosts so it pays to revisit your Cep spots regularly during their growing season.