Porcini - Wild Foraged

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Porcini (Boletus edulis)

Prized by chefs across Italy, France, and beyond, porcini are among the most celebrated wild mushrooms in the world. Each one is hand-foraged at peak season and brings a deep, woodsy richness to the table.

Look
Porcini have a thick, sturdy stem that’s often bulbous at the base, pale cream to light tan, with a fine white netting near the top. The cap is broad and domed, ranging from light tan to rich chestnut brown, with a smooth, slightly tacky surface. Instead of gills, the underside has a spongy layer of tiny pores, white in young mushrooms and maturing to yellow-olive. The flesh is firm and white.

Smell
Earthy and nutty, with a sweet, almost bready aroma that deepens into something rich and savory when dried.

Taste
Meaty, nutty, and full of umami, with a smooth, velvety texture when cooked. Fresh porcini are delicate and buttery; dried porcini are more concentrated and intensely savory.

Pairs nicely with

• Butter, olive oil, garlic, shallots, and fresh thyme or parsley
• Risotto, fresh pasta, polenta, and creamy soups
• Beef, veal, game, and roast chicken
• Parmesan, Gruyère, and other nutty aged cheeses
• Eggs, whether in omelets or simply topped on toast
• Earthy red wines like Nebbiolo or Pinot Noir