The Porcini mushroom, Boletus edibus, is known as Bolet comestible, Cep, Cèpe de Bordeaux, Champignon polonais, King Bolete and Penny Bun. It is classified as mychorrhizal fungi, which are an important component of soil life and soil chemistry as they form a mutual symbiotic relationship with the roots of living trees.
Porcini mushrooms are an edible wild mushroom whose fruitbody can be described as having a dense, white stipe (stem) that will turn yellow-brown with age. It has a large cap that is pale to rust brown and continues to darken as it matures. At maturity the cap is three to ten inches broad and has a slightly sticky feel. The cap's underside contains tubes, rather than gills. Its flavor is nutty and slightly meaty, with a smooth, creamy texture. It has a noticeably higher water content than other edible mushrooms.
When dried, "Boletus edulis" Porcini has more protein than all other commonly consumed vegetables apart from soybeans.
Porcini mushrooms have a distinctly strong and unique flavor. Their meaty texture holds up to roasting, sauteeing and braising. Add to fresh pastas, rice and meat stews. Pair with dried fruits, fresh herbs, fresh cow and sheep's milk cheeses and cured meats. Porcini freeze well but should be used within a week when fresh.
Porcini's can be found most commonly in Europe and North America. The Porcini mushroom can grow singularly or in small clusters of two or three specimens. Its habitat consists of areas dominated by both deciduous and coniferous trees: pine, spruce, Eastern hemlock, birch and fir trees.
SPORES ARE SEALED IN A ZIPLOC BAGGIE. HARVESTED IN STERILE CONDITIONS
