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Cèpes: seps, French. Known as porcinis in Italy and Steinpilzen in Germany, the botanical name of these mushrooms is Boletus edulis. Because chefs around the world consider the cèpe to be one of the finest wild mushrooms, it has become highly sought after throughout Europe, but is not cultivated commercially. Avid mushroom hunters, willing to walk miles into the forest and deal with insects and poison ivy, have helped make the cèpe a prized – but increasingly rare – find. Patches of forest where these mushrooms are known to grow are well- guarded secrets – sometimes protected by a shotgun filled with salt. | The Christian Science Monitor
