The catering industry is screaming out for wild mushroom variety Cep after a poor season for the fungus.
Bridgette Tee of Mrs Tee's Wild Mushrooms was at Earls Court's The Restaurant Show to show chefs the alternatives to the popular wild mushroom type, also known as Porcini.
“I have been in the business for more than 35 years and this is the worst year I have seen for Cep,” she told FPJ last week. “It has not been a bad season for other mushroom varieties, as we have had a lot of rain. But Cep needs a level temperature to grow and we have not had that in England.
“What's more, there have been nothing from France, Romania or Bulgaria. Everyone wants them, but all we can offer is dried Cep. However, Chanterelle, beef steak or a good mix of wild mushrooms can be just as good.”
Mrs Tee's Wild Mushrooms has just launched a new line of prepared mixed wild mushrooms that are ready to use and sold in 150g boxes. “I launched a similar line 10 years ago, but it did not catch on,” said Tee. “Now seems to be the time and we are approaching supermarkets as well as the catering trade.”
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