Fresh Wild Porcini Mushrooms
Choose approximately 3, 5 or 10 lbs
2 Seasons: June-July & September
Pacific Northwest, USA
Porcini mushrooms (aka king bolete or bolete mushrooms) are valued for their meaty texture, great depth of flavor and distinct shape. They are rich, heady, meaty and are amazingly versatile, delicate enough to give grace to an elegant stew or sauce, and yet vigorous enough to stand up to something as flavorful as a thick grilled steak. The meat-like texture of Porcini, with its earthy and somewhat nutty flavor is unequaled among mushrooms.
Porcinis are one of the few wild mushroom varieties safe to eat raw.
Dried & frozen porcinis (including Italian porcinis) are available year round.
Store fresh mushrooms in your refrigerator wrapped in a paper bag. For long term storage & preservation ideas, read How to Freeze, Can & Dehydrate Fresh Mushrooms.
Up to ten days fresh. A year or longer sliced & dried. Several months frozen.
RECIPES & TIPS
In Italy, fresh porcini mushrooms are often grilled and served with fresh olive oil and parsley. They are also excellent fried, stewed with tomatoes, or used as the base of a decadent pasta sauce or bruschetta topping. They add a deep, earthy note to sauces, stuffing, and stews. Try pureeing them to make an instant, silky sauce or soup ingredient.
Some great ingredients to pair with porcinis include parmigiano reggiano and other similarly sharp cheeses, slow caramelized onions, eggs, lemon juice, mint, bacon, butter, aged balsamic vinegar and shallots.