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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 /
Availability:
Available August –
December; Fall & May – July; Spring.
Porcini can only coexist with living trees. Porcini only make association
with specific types of trees as followed: Pine (Pinus species), Oak (Quercus
species) and chestnut trees.
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. |
