|
Porcini (Boletus edulis) is a highly regarded mushroom known by many names, including Porcini, King Bolete, Cep, and Steinpilz. Its scientific name, Boletus, from the Latin prefix bolet-, meaning "Superior Mushroom" and edulis, meaning edible, goes far in describing the qualities of this mushroom.
The cap of Porcini is 7-30 cm broad at maturity, and mostly reddish-brown fading to white in areas near the margin; the color continues to darken as it matures. The stalk is 8-25 cm in height, and up to 7 cm thick-- rather large in comparison to the cap. The pores, which do not stain when bruised, are white in youth, fading to yellow and then to brown with age. Fully mature specimens can weigh about 2 pounds (1 kg).
Boletus edulis can be found solitarily or in groups most commonly in western North America and worldwide. Its habitat consists of areas dominated by pine, spruce, and fir trees. Not limited to these locations, the King Bolete is also found in hardwood forests containing oaks. It fruits from summer to autumn, following sustained rainfall.
As the name implies, Boletus edulis is edible, and most people consider it superior in flavor and in texture. It is described as nutty and slightly meaty, with a smooth, creamy texture. Porcini is eaten and enjoyed raw, sautéed with butter, ground into pasta, in soups, and in many other dishes.
As with all mushrooms, the Porcini should be inspected for insects as flies are often found throughout the mushroom.
|
