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Description:
Porcini mushrooms are known as King Boletes. In many cultures around the
world there are considered the King of all wild mushrooms. (Boletus = the
best kinds of mushrooms) edulis = edible.
Nutritional / Medicinal value:
Contains 8 essential amino acids and is said to promote good health if taken
regularly (Ying et al, 1987).
Handling:
In the stores, Porcini mushrooms should be kept in the back room at 34
degrees and sold from refrigerated displays. At refrigerated temperatures,
Porcini mushrooms can be kept for a few days. Porcini mushrooms are graded
by maturity; Grade #1 having the longest shelf life of any of the grades of
Porcini. There are also highly susceptible to pest therefore they should be
dry and/or frozen it not sold within a few days.
Season:
August – December; Fall & May – July; Spring
Cooking Tips /
Ideas:
Porcini mushrooms break the rule of never eating mushrooms raw. This is only
true for small number 1 Porcinis that are as firm as potatoes. They can be
thinly shaved and used on the plate as you would with carpacio. Porcinis
that are more mature, yellow to green under the sponge layer, are less
versatile but have more flavors. The preferred methods for Porcini are
sautéed, roasted and grilled. My favorite dish is made with the most mature
and largest Porcini. At this maturity level there are only 3 options. First
option: slicing and drying them into porcini chips. Second option: pureeing,
(flans, soup, terrines and pâtés). Or, my family’s favorite option, thick
slices dipped in a mixture of egg and whole milk, then transferred and
battered on 50% home made bread crumbs and 50% finely graded Parmesiano
Reggiano fried in olive oil and shaved garlic to create crispy porcini
chips. |
