Grading Porcini

How do you grade Porcini, King Bolete (Boletus edulis)?

This question has been asked of me a lot in the last few years since many chefs have been presented with drastic price variation from other purveyors. There are industry standards to grading Porcini picked in the Pacific Northwest, which is listed below. So to stop this unethical behavior from continuing this Spring Season and prevent it from occurring this Fall. Please read and save the following information.

Grade	Description
#1	This porcini grade is the highest quality which is most sought after by chefs for it’s texture and presentation which allows chefs to use it raw over salads, soups, and hot plates. The flavor is very delicate with this grade. A #1 is always without worms with a white sponge layer underside which may be slightly yellowish. The entire mushroom is solid, and very firm like a potato
#2	This porcini grade is also liked by chefs for sauté, roasting and grilling. A #2 is free of worm (maggots) but is likely to have one or two holes Any more holes than that would put it down a grade. The sponge layer under the cap of the mushroom is white to bright yellow (never yellow green or slight brown/green). The texture is firm to a little soft like that of meat.
#3	This porcini grade is mainly used to dry, and produce porcini chips. A #3 is sometimes free of worms but usually has worms it is used fresh by chefs to puree for sauces and breaded for frying. The sponge layer is green to brown with the sponge tubes being a half inch long or more. The texture is firm to marshmallowy.
#4	This porcini grade is only used to dry and powder due to the large number of holes and worms.