Porcini Mushrooms (Boletus edulis)
This mushroom is also known as Bolete, King Bolete, porcino, cepe, or Steinpilze. Large and precious, perhaps the greatest amongst all mushrooms, porcini defy cultivation. Great celebrations follow porcini seasons throughout Europe. The caps can grow up to a foot across! The stems of porcini can be quite bulbous but are delicious and should not be discarded. Although some wild porcini come to market from the West Coast, most are imported. They are very expensive, both fresh and dried. But the reward is a deep, meaty, woodsy flavor and tender, beefy texture. The caps, or even whole fresh porcini cut into thick slices, are ideal for grilling. just brush with olive oil and sprinkle with salt and pepper. Simple is best when it comes to cooking these treasures of the forest. Dried porcini are also sensational. They have such a deep, robust taste that half ounce or less is enough to flavor an entire pot of pasta sauce.
** Mushroom Recipes