Ceps

The cepe is considered as l'one of the best mushrooms in the undergrowth. Find its scented taste all year round thanks to the dehydrated ceps or jars. Integrate them into all your recipes and preparations : velvety, simmered dish, omelette, sauce (using powder or granules) or accompaniment...

The ceps (Boletus edulis) Sabarot are selected with the utmost care to guarantee your quality mushrooms. To cook dried ceps, they must be rehydrated and then cooked like fresh mushrooms. And for faster recipes, focus on jars or cans drain, rinse and integrate them into all your recipes in one turn.

And to taste the ceps in a more original way, do not hesitate to taste the vinegared ceps or to give a turn of dried ceps mill at the end of cooking on your dishes.

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