Boletus edulis are best known as Porcini, meaning porcine, echoing Latin suilli, hog, used by the Ancient Romans for their stocky appearance. You can find Porcini, singly or in small clusters, in habitats with fir, beech, pine and birch trees. There are severaly specimen, with almost no difference as regards savor, smell and texture.
Porcini are easily recognizable. Their cap is brown, fleshy and round, with a diameter of up to 35 cm (14 in). The underside of the cap is whitish, above all when young. The stem is quite thick and stout, white or yellowish-colored. Their white flesh is firm. A mature Porcini Mushroom can weigh about 1 kg (2.2 lb), but it’s not that uncommon finding specimen weighing above 2 kg (4.4 lb). Low in fat and carbohydrates, they are composed for over 80% by water, but also contain proteins, vitamins, minerals and fiber. So, nutritionally speaking, they are a great food for humans
In cooking, Porcini Mushrooms, with their meaty texture, are maybe the most used type of musroom. Among the best-known recipes with Porcini Mushrooms, there are lamb with Porcini sauce and the delicious Porcini caps with fondue. But, also, mushrooms lasagna roulades and tagliatelle with Porcini and hazelnuts. They are also suitable to be preserved with oil.
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