Wholesale Porcini Mushrooms
Boletus edulis, Cepe, Cepe de Bordeaux, Bolet Comestible, Gros Pied, Potiron, Champignon Plonais, Cep, Bolete, King Bolete, Porcino (singular), Penny Bun, Hongo Rubio, Onddo Zuri, Porro, Sureny, Steinpilz, Herrenpilz, Boleto del Pino.
When a mushroom has a lot of names it is being talked about among a lot of people: it usually means it is either really good or really bad. In this case, the porcini is probably one of the finest flavored wild mushrooms. Its robust flavor and texture make the porcini one of the most popular mushrooms with chefs and their guests. Its legendary aroma is captured in oils, powders, broths and sauces.
Chefs and wholesale mushroom buyers and are interested in purchasing porcini mushrooms then visit our Wild Mushrooms page for wholesale porcini pricing.
Appearance
Porcini's appearance varies greatly from stand to stand. One patch of porcini from the mountain may be squat and compact, with a cap as crisp as an apple. Another patch, close to the coast, may be long and leggy and a bit soggy. The common traits of porcini are a creamy white stem attached to the center of a rounded, sometimes flattened, cap. The cap varies in color from deep chocolate brown to light tan, and everything in between. The cap typically curls under, sometimes with the strait margin curling tightly up to the stem. Instead of gills or spikes, the underside of the cap has a tight sponges with several tiny spore-bearing tubes. The sponge is a good indicator of quality and maturity. Look for a light colored sponge that is firm and dry. Dark, green, and mushy sponge is an indicator of poor quality.
Aroma / Favor
The aroma of the porcini truly shows with cooking or frying. Fresh, the porcini is meaty and firm. It is one of the only wild mushrooms that can be enjoyed raw. Cooked, the porcini takes on a firm yet yielding, toothsome texture. With roasting, grilling, or sauteing. the porcini takes on an attractive browning, bringing our its nutty flavors.
Foraging
Porcini are found usually in coniferous woods, where they engage in a symbiotic relationship with the trees they rest below. Their mycorrhizal web delivers water and nutrition to the roots of the tree while the trees provide the mushroom with needed sugars. They are difficult to find for the inexperienced forager, for they sometimes don't peak out above the forest floor. Foragers look or feel for small humps below the tees to unearth these wild prizes.
Preparation
Porcini are well loved by worms and maggots as well. make sure to check for infestation. Set porcini in the cooler on clean towels to keep dry. Check caps and stems for insect infiltration and split any suspicious specimens to inspect for infestations. Remove debris and dirt with a moist towel. Porcini are often sliced thick, marinated, and grilled or pan roasted. porcini are also enjoyed raw, dressed with olive oil and herbs.