Porcini
Woody, nutty and deep, with a lasting umami flavour. Firm, then meltingly tender.
- Origin
- Europe, temperate forests
- Texture
- Firm, then meltingly tender
What it brings to your cooking
Woody, nutty and deep, with a lasting umami flavour.
- Scientific name
- Boletus edulis (group)
- Texture
- Firm, then meltingly tender
- Origin
- Europe, temperate forests
Where it grows
On the ground, mainly beneath beech, oak, spruce and pine, with which it lives in symbiosis.
Choose and prepare it well
Choose a dense stem and dry cap; brush and trim the earthy base without soaking.
- Choose firm specimens without slimy areas or unusual smells. For wild species, use only batches checked by a competent inspection service.
- Clean with a brush or damp cloth. If soil persists, a very brief rinse is possible, but dry immediately: waterlogged mushrooms brown poorly.
- Separate parts that cook at different rates and cut even pieces. Prepare the pan before cutting the most fragile species.
- Trim
- remove damaged, dry, hard or earthy parts before cooking.
- Cap
- the top and usually widest part of a mushroom.
- Stem
- the part supporting the cap; its base may be earthy or tough.
- Pores
- small spongy tubes under bolete caps; remove when soft or overmature.
- Sear
- cook quickly on a very hot surface to brown the outside without boiling food in its moisture.
The best way to cook it
Sear slices over high heat, then salt towards the end; mature pores flavour sauces and stocks.
AvoidDo not soak or crowd slices into a small pan.
Parsley porcini with creamy polenta
Total time · 25 min2 people
Clean and cut all mushrooms before heating the pan. Dry well and allow enough space for browning rather than stewing in their water.
- 250 g porcini
- 120 g polenta
- 1 garlic clove
- parsley
- butter
- 1
Brush porcini, trim stems and cut caps and stems into thick slices.
- 2
Sear in one layer in a very hot pan; add butter and garlic after browning, then salt.
- 3
Cook polenta, loosen with a little butter and serve mushrooms with fresh parsley.
Pairings that work
Dish ideas
All foraged specimens must be professionally checked; never identify from a photograph alone.