The French nickname for Ceps is Bouchon, meaning cork. These are small Porcinis (or Ceps) and have a more delicate flavour. Flash frozen to keep all t...
The French nickname for Ceps is Bouchon, meaning cork. These are small Porcinis (or Ceps) and have a more delicate flavour. Flash frozen to keep all the flavour and texture intact these are a freezer essential.
The French nickname for Ceps is Bouchon, meaning cork. These are small Porcinis (or Ceps) and have a more delicate flavour. Flash frozen to keep all the flavour and texture intact these are a freezer essential.
I serve them a la Bordelaise, fried with garlic, parsley and oil
https://www.finefoodspecialist.co.uk/small-whole-ceps-bouchon-frozen-1kg?___store=default61Small Whole Porcini, 'Bouchon', Frozen, 1kghttps://www.finefoodspecialist.co.uk/pub/media/catalog/product/f/r/frozen_1kg_ceps.jpg34.9534.95GBPInStock/Mushrooms/Mushrooms/Porcini Mushrooms/Mushrooms/Frozen Mushrooms<p><span style="font-size: medium;">The French nickname for Ceps is <em>Bouchon, </em>meaning cork. These are small Porcinis (or Ceps) and have a more delicate flavour. Flash frozen to keep all the flavour and texture intact these are a freezer essential.</span></p> <p><span style="font-size: medium;">The French nickname for Ceps is <em>Bouchon, </em>meaning cork. These are small Porcinis (or Ceps) and have a more delicate flavour. Flash frozen to keep all the flavour and texture intact these are a freezer essential.</span></p>
<p><span style="font-size: medium;">I serve them a la Bordelaise, fried with garlic, parsley and oil</span></p>00add-to-cart
