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cepes borde

All about


Often hailed as the king of mushrooms, the porcini mushroom is the best known woodland mushroom and the most commonly consumed. In fact, it is for this reason that the founder of the Maison Borde, Alexandre Borde, named his first brand "Roi des Montagnes" or "King of the Mountains" in 1925!

They can be found all over Europe and even on the other side of the world. To grow, the porcini mushroom needs wooded areas (coniferous or deciduous), as well as a certain amount of moisture in the soil. Its fame comes from the fact that this mushroom offers up certain gastronomic qualities that are very easy to highlight in cooking and some incomparable nutritional benefits, making it an essential food.


There are four main species of porcini mushroom: the penny bun mushroom (Boletus edulis), the bronze bolete (Boletus aereus), the pine bolete (Boletus pinicola) and the summer cep (Boletus aestivalis).


Porcini mushroom has been consumed as early as the Roman times. In the French language, the penny bun mushroom, known as the "Cèpe de Bordeaux", owes its name to the city of Bordeaux. King Edward I of English is said to have been behind this appellation, as, at the end of the 13th century, Gascony and its capital of Bordeaux were under English rule and it was in this city that the first large mushroom market was born. Also sold in Paris, this was the name by which Parisian buyers of the time would come to know the fungus.

Depending on the French region in which it is picked or according to its region of origin, this porcini has also been referred to as the "cèpe de Corrèze” “cèpe des Landes" and the "cèpe d'Auvergne". Even when it comes to mushrooms, we are proud of our local lands and the best porcini must grow in our own region!

Porcini mushrooms are found all over the world, generally on preserved soils, with coniferous or deciduous trees. Porcini mushrooms with exceptional fragrances can be found in Italy, Macedonia, the Balkans or Yunnan, as well as in the southern hemisphere, particularly in South Africa. In this area, they are known for being very beautiful and not at all worm-infested, but have no taste. We at Borde leave these mushrooms where they are and do not select them for our products.

champignon maison borde

Where does the porcini mushroom grow?

Porcini mushrooms are the most well-known of the woodland mushrooms. It grows abundantly in mountain forests under beeches, fir trees and spruce trees, as well as oaks and chestnut trees on the plains and in the hills.
As with all mushrooms, specific weather conditions are essential for its good growth and will determine the quantities that may be collected.

This fungus is found alone or in groups of two to three.

Harvest season:

In autumn and sometimes in spring and summer, depending on weather conditions. At times, cold episodes (rain and hail) can favour the growth of porcini mushrooms.


Porcini mushrooms are distinguished by a perfect combination of "umami" and sweet flavours, both of which are very pronounced. Classic "mushroom", fruit and fresh hazelnut aromas can be found in this fresh or dried species.

Drying or cooking mushrooms reveals delicious aromas of toasted hazelnut, cocoa, toast and delicately roasted meats, among others. It has a very fungal character.


The porcini mushroom is a food of significant nutritional interest, notably bringing together all the very best characteristics of mushrooms: it is very low in calories, an "appetite suppressant" food, and rich in dietary fibres, quality proteins and vitamin B and D, as well as being very low in sugars.
It is also renowned for its richness in ergothioneine and glutathione, two molecules that play a major role in our antioxidant defence system. It is also very rich in phenolic compounds and antioxidants.


cèpes déshydrates


Dehydrated porcini mushrooms are porcini mushrooms that have been dried to remove their water content. This is the oldest way of preserving foods and is very effective. Throughout history, humans have been drying the mushrooms picked in season to be consumed throughout the rest of the year.

As well as promoting preservation, drying makes it possible to concentrate certain aromatic molecules, released during the fungus' rehydration prior to use.
Through dehydration, porcini mushrooms present a very fungal character and develop hazelnut flavours – a powerful fragrance that should be taken into considering when preparing certain dishes. Dried porcini makes a great addition to potato gratins, wild-mushroom purées, risottos, persillades, omelettes and soups.

Its flavour and aromas pair well with roast veal or beef. What’s more, dehydrated porcini mushrooms also go perfectly with rice or pasta.


Canning in water or oil is another method of preserving mushrooms, well known to all mushroom pickers – it’s always great to keep in the pantry and handy to have at the last minute to impress your guests.
During canning, the jar's sterilisation will cause the mushroom to lose some of its flavour. It is therefore important that you choose the right method of cooking in order to restore as much of its flavour as possible.

For this, we recommend searing the porcini mushroom well first, to give it a slight crust. Then, lower the heat and garnish with garlic and parsley. A small knob of butter at the end of cooking will reveal their fragrances. Canned porcini mushrooms also make an excellent addition to an omelette.

cepes en conserves
cepes lyophilise borde


Today, science offers a new technique for preserving porcini mushrooms with a host of great benefits: freeze-drying. Quite simply, this is the same preservation technique used for instant coffee or the famous instant mash that can be found in the supermarket. Freeze-drying consists in extracting the water contained in the fungus via sublimination. Through this process, water is vacuumed from the product, sending it from the liquid stage to the vapour stage to facilitate its extraction.

This technique extracts more water than traditional drying, while highly concentrating aromas. The mushroom is therefore very well preserved, without denaturing its flavours. Another advantage is that the mushroom rehydrates almost instantly, allowing for easier and immediate use.
Our freeze-dried porcini mushrooms are provided chopped and offer a taste in recipes that is closer to that of the fresh mushroom.

Tips: you can grate pieces of freeze-dried porcini mushroom onto pasta or rice without rehydration, or fry them in a little olive oil and add them to a frisée salad.
Freeze-dried porcini mushrooms are best kept in the pantry, always protected from light and humidity.



This mushroom is particularly well suited to soups, wild-mushroom purées, risottos or sauces. In general, porcini mushrooms go perfectly with all carbohydrates.

Their "umami" flavour allows for interesting alliances with white meats or seafood. Porcini mushrooms and vegetables make for complete vegetarian dishes, favouring a marriage of textures. For example: porcini mushrooms and aubergines, steamed with a drizzle of olive oil and some finely chopped parsley and shallots at the end of cooking. Sweet and fruity desserts are also highly appreciated: porcini ice-cream, porcini compote or chestnuts and porcini mushrooms.


Linguine with porcini mushrooms

Linguine with porcini mushrooms

Freeze-dried porcini mushrooms

Risotto with porcini mushrooms

Risotto with porcini mushrooms

Dried porcini mushrooms

Porcini persillade

Porcini persillade

Dried porcini mushrooms

Porcini velouté

Porcini velouté

Dried porcini mushrooms

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