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.
This is a very large mushroom has a thick stem and top, with a spongy and almost leathery texture.
Selecting and Buying
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.
Conserving and Storing
To preserve Boletes, they may be dried, pickled or frozen.