September 18, 2009
Porcini powder is one of the most significant weapons in your flavor arsenal. But before I get into the advantages of using said powder, let me first explain exactly what ...
Other Names:King Bolete, Steinpilze, Penny Bun, Boletus, Porcini Funghi, Cep, Porcini Mushrooms, Boletus Edulis, 牛肝菌 (Chinese), ポルチ... All Translations
Edited by: Barnaby Dorfman, Desiree Lowe, Alisa Escanlar, Helen Pitlick, Barnaby Dorfman, Melissa Peterman
Related Blogposts
Bloggers, have you written about Porcini? Add a widget!
Anyone For Seconds? » chicken: “Chicken, Porcini and Rocket Risotto”
October 01, 2009
I am always up for experimenting and changing a recipe if I find a good basis, to add something new or adjust it for my tastes and this is one ...
Related Content
Wikipedia
''Boletus edulis'', commonly known as porcini or cep, is a basidiomycete fungus from the genus ''Boletus'', in the Boletaceae family of mushrooms. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the southern hemisphere, although it has been introduced to southern Africa and New Zealand. The fungus grows symbiotically with conifers like pine and fir trees, penetrating their roots in an ectomycorrhizal association, and fruit bodies sprout in forests and plantations in mid-summer to autumn. The fruit body forms a large and imposing brown cap which can grow to reach in diameter and in weight. Like other boletes, it has pores underneath the cap instead of gills, in this case whitish when young ageing to a greenish-yellow. The stout stipe, or stem, is up to 25 cm (10 in) tall, and thick. Prized as an ingredient in various foods, ''B. edulis'' is an edible mushroom held in high regard in many cuisines. The mushrooms are low in fat and digestible carbohydrates, and high in vitamins, minerals and dietary fibre. Although it is sold commercially, it has not been successfully grown in cultivation. Available fresh in autumn in Central and Southern Europe, it is most often dried, packaged and distributed worldwide. Keeping its flavour after drying, it is then reconstituted and used in cooking. ''B. edulis'' is one of the few fungi that are sold pickled.
[edit] About Porcini
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.
This mushroom has a thick stem and top, with a spongy and almost leathery texture. 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.
Recipes With Porcini
Polenta Pasticciata, Polenta Lasagna
Beef, Porcini
Beef, Porcini
Pasta With Porcinis, Caramelized Onions and Carrots
Black Pepper, Butter, Carrot, Olive Oil, Onion
Black Pepper, Butter, Carrot, Olive Oil, Onion
Mushroom Madeira In Phyllo Purses
Cream Cheese, Madeira, Phyllo Pastry, Porcini Mushrooms, Ricotta Cheese
Cream Cheese, Madeira, Phyllo Pastry, Porcini Mushrooms, Ricotta Cheese
Mountain Mushroom Salad
Balsamic Vinegar, Basil, Garlic, Lemon Juice, Olive Oil
Balsamic Vinegar, Basil, Garlic, Lemon Juice, Olive Oil
Bacon and Wild Mushroom Gravy
Bacon, Chicken, Flour, Giblets, Morels
Bacon, Chicken, Flour, Giblets, Morels
