Porcini Mushrooms

Cepes, king bolete, penny bun, porcini  No matter what you call it – this mushroom is delicious.   It’s pretty reliable that 21 days after it rains, porcini are available.    If you don’t have an Italian grandmother to teach you how to find them…come to the market.  Bohemian Well Being Farm has them, pictured here.    Ask Mr. Kim for serving suggestions.


Wikipedia gives the rundown:  prized as an ingredient in various foods, B. edulis is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto. The mushroom is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fiber. Although it is sold commercially, it is very difficult to cultivate. Available fresh in autumn in Central, Southern and Northern Europe, it is most often dried, packaged and distributed worldwide. Keeping its flavor after drying, it is then reconstituted and used in cooking. B. edulis is one of the few fungi sold pickled. The fungus also produces a variety of organic compounds with a diverse spectrum of biological activity, including the steroid derivative ergosterol, a sugar binding protein, antiviral compounds, antioxidants, and phytochelatins, which give the organism resistance to toxic heavy metals.

Here are a few more porcini facts including buying, storing and recipe ideas