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Photo Information
Copyright: Siarhei Biazberdy (biazberdy) Silver Star Critiquer/Gold Note Writer [C: 45 W: 6 N: 60] (386)
Genre: Fungi
Medium: Color
Date Taken: 2006-08-29
Categories: Fungi
Camera: Sony Cybershot DSC-F828
Exposure: f/2.8, 1/80 seconds
Details: (Fill) Flash: Yes
More Photo Info: [view]
Photo Version: Original Version
Theme(s): Mushrooms [view contributor(s)]
Date Submitted: 2006-09-01 11:37
Viewed: 3837
Points: 2
[Note Guidelines] Photographer's Note
Cep (Boletus edulis)
Large brown mushroom with pores (rather than gills) on the underside of the cap. Said to look like a penny bun.

Rides and clearings in woodlands, especially beechwoods.

Good to eat (try slicing and frying them with garlic). They can also be dried. Dried ceps can be rehydrated before use, or ground into powder and used for flavouring.

Gather in the autumn. Avoid individuals infested with maggots (which this species is rather prone to).


at least 500g/1lb2oz fresh porcini, or other boletus (ideally twice that quantity)
275g/10oz parma ham, sliced very finely
white lasagne sheets, ideally fresh, but dried can be used (enough to make at least 3 layers in an 20cmx25cm/8x10in baking tray)
at least 250g/9oz fresh parmesan
truffle oil (optional)
For the bé chamel:
500ml/17fl oz hot milk
50g/2oz butter
50g/2oz plain flour
pinch nutmeg
freshly ground black pepper

1. To make the bé chamel sauce, mix the flour with the melted butter in the pan and cook it for a few minutes. Add the hot milk by degrees and stir to thicken. Bring to the boil and allow to simmer for just a minute. Season with nutmeg, salt and pepper.
2. Grate half the parmesan and stir into the bé chamel. The finished bechemel should be a thick pouring consistency. Add a little more hot milk if necessary.
3. To prepare the rest of the ingredients, slice the whole boletus into large but very thin slices. If you are using dried lasagne of the kind that requires pre-cooking, then cook according to the instructions. Scrape the rest of the parmesan into shavings with a large knife blade or potato peeler.
4. Pour a small amount of the bé amel onto the bottom of an ovenproof dish. Put a layer of white lasagne on top followed by a layer of thinly-sliced ceps, a layer of parma ham and a layer of slivers of parmesan. Season with a few drops of truffle oil.
5. Then pour over a layer of béamel and repeat the layers. You can make as many layers as you have ingredients, or space for, but finish with a layer of béamel sauce, some grated parmesan and a few knobs of butter.
6. Bake for around 20-30 minutes in a fairly hot oven (190C/375F/Gas 5) until nicely browned on top.

Dando, rimas has marked this note useful
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  • Great 
  • Dando Gold Star Critiquer/Silver Workshop Editor [C: 637 W: 32 N: 792] (3084)
  • [2006-09-01 15:32]

Hi Siarhei, a well seen shot. Good use of the fill in flash and good details. I have noticed more mushrooms lately in the uk as the weather is very damp at the moment. Good recipe also. Well done and TFS.

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