No wonder the Italians gave these prized musrhooms their well-known name - porcini ("little pigs") - for their plump round shapes. Known around the world for their subtle, distinctive flavor, these delectable mushrooms are among the most sought after of all fungi.
The porcini mushroom (Boletus edulis), considered a great prize by mushroom hunters and chefs alike from around the world, has a wonderful nutty flavor and is extremely versatile. Its habitat is coniferous, broad-leaved and mixed woodland. Depending on the local language, the porcini mushroom is variously known as Cep, Steinpilz, King Bolete, Polish Mushroom, Herrenpilz, Porcino, or Borowik szlachetny.
Delectable fresh, dried and frozen, or as a powder, the porcini's versatility makes it a treasured wild mushroom to keep on hand for any occasion. Porcini mushrooms can be substituted for cultivated mushrooms in any recipe, including soups, gravies, stews, savory pies or terrines, pates and especially in Beef Wellington.
Imported from South Africa