King Bolete


Highly fragrant mushroom commonly from Northern Italy, Germany and France. Porcini, aka King Bolete, can also be found in the cascade mountains of the Pacific Northwest.

Excellent cooked fresh, or sauteed. Often sold dried, powdered, or as a flavoring for olive oil. Slice fresh and add to pasta dishes, pizza or simply sauteed with butter and garlic and topped with an over easy egg and sea salt. Or, reconstitute dried with hot water and reserve this liquid for stock.


Other names: Steinpilze, Penny Bun, Boletus, Porcini Funghi, Cep, Porcini, Porcini Mushrooms, Boletus Edulis
Translations: Baravikām, Πορτσίνι, Jurčki, Hríbiky, Cèpes, ポルチーニ, Hříbky, פורצ 'יני, Белыми, पोर्चानी, Білими, 波尔奇尼, Вргањ

Physical Description

This is a very large mushroom has a thick stem and top, with a spongy and almost leathery texture.

Colors: Tan, Light Brown

Tasting Notes

Flavors: Nutty, Bitter, Meaty
Mouthfeel: Smooth, Creamy
Food complements: Shallots, Pasta, Parmesan, Spring greens, Parsley, Onion, Carrots, Leeks, Coriander, Ginger, Marjoram, Garlic, Sage, Currant
Wine complements: Chardonnay, Amarone, Montepulciano d’abruzzo, Cerasuolo di vittoria
Substitutes: Portobello mushrooms

Selecting and Buying

Seasonality: september, opctober, november
Procuring: These mushrooms are usually found around pine, fir, hemlock and oak in coniferous forests. It is found in New Zealand, Zimbabwe, and South Africa.

Preparation and Use

King-Boletes can be fried, sautéed, broiled, microwaved, dried, baked and even pickled. Before cooking, the pore layer of the mushroom should be removed (this is not necessary if drying). These mushrooms can also be crushed into a powder which can be used for soups, sauces and gravies.

Cleaning: These should be thoroughly checked for any worms or dirt before consuming. Use a minimal amount of water when cleaning. Any darkened parts of the mushroom should be removed.

Conserving and Storing

To preserve Boletes, they may be dried, pickled or frozen.



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