A prized ingredient in a variety of culinary dishes, porcini is an edible mushroom prized in many cuisines, often cooked and eaten in soups, pasta or risotto. Boletus mushrooms are low in fat and digestible carbohydrates and high in protein, vitamins, minerals and dietary fiber.
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Edible mushroom can grow without needing sunlight, but when exposed to sunlight, their biogenic D content is greatly increased. When the UV light is irradiated, the process is similar to that of the synthetic fibroblast D2 when the human body is irradiated with ultraviolet light. In one day, the amount of ultraviolet light can be reached twice as much as in one day, and in 5 minutes after extraction, the amount of UV light can be reached four times.
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A prized ingredient in a variety of culinary dishes, porcini is an edible mushroom prized in many cuisines, often cooked and eaten in soups, pasta or risotto. Boletus mushrooms are 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. It is available fresh in Europe and Russia in the fall and is usually dried, packaged and distributed around the world. It is dried to retain its flavor and then reconstituted and used in cooking. Tasty porcini are also one of the few fungi sold in pickled form.
Class:Agaricomycetes
Order:Boletales
Family:Boletaceae
Genus:Boletus
Species:B. edulis
Boletus edulis (English: cep, penny bun, porcino or porcini) is a basidiomycete fungus, and the type species of the genus Boletus. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the Southern Hemisphere, although it has been introduced to southern Africa, Australia, New Zealand, and Brazil.
🥘Cooking recipes and practices
A porcini mushroom and noodle soup served in a bread bowl at a Polish restaurantA porcini mushroom sandwich in Stockholm, Sweden
Boletus edulis, as the species epithet edulis (Latin: edible) indicates, is an edible mushroom. Italian chef and restaurateur Antonio Carluccio has described it as representing "the wild mushroom par excellence", and hails it as the most rewarding of all fungi in the kitchen for its taste and versatility. Considered a choice edible, particularly in France, Germany, Poland and Italy, it was widely written about by the Roman writers Pliny the Elder and Martial, although ranked below the esteemed Amanita caesarea. When he was served suilli instead of boleti, the disgruntled Martial wrote:
sunt tibi boleti; fungos ego sumo suillos (Ep. iii. 60) ("You eat the choice boletus, I have mushrooms that swine grub up.")
The flavour of porcini has been described as nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough. Young, small porcini are most appreciated, as the large ones often harbour maggots (insect larvae), and become slimy, soft and less tasty with age. The fruit bodies are collected by holding the stipe near the base and twisting gently. Cutting the stipe with a knife may risk the part left behind rotting and the mycelium being destroyed. Peeling and washing are not recommended. The fruit bodies are highly perishable, due largely to the high water content (around 90%), the high level of enzyme activity, and the presence of a flora of microorganisms. Caution should be exercised when collecting specimens from potentially polluted or contaminated sites, as several studies have shown that the fruit bodies can bioaccumulate toxic heavy metals like mercury, cadmium, caesium and polonium. Bioaccumulated metals or radioactive fission decay products are like chemical signatures: chemical and radiochemical analysis can be used to identify the origin of imported specimens, and for long-term radioecological monitoring of polluted areas.
Porcini are sold fresh in markets in summer and autumn in Europe and Russia, and dried or canned at other times of the year, and distributed worldwide to countries where they are not otherwise found. They are eaten and enjoyed raw, sautéed with butter, ground into pasta, in soups, and in many other dishes. In France, they are used in recipes such as cèpes à la Bordelaise, cèpe frits and cèpe aux tomates. Porcini risotto is a traditional Italian autumn dish. Porcini are a feature of many cuisines, including Provençal, and Viennese. In Thailand they are used in soups and consumed blanched in salads. Porcini can also be frozen, either while raw or after cooking in butter. The colour, aroma, and taste of porcini deteriorate noticeably after being frozen for four months. Blanching (or soaking and blanching) as a processing step before freezing can extend the freezer life to 12 months. They are also one of the few species sold commercially as pickled mushrooms.
