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Nov 12, 2010 07:13 AM


Any of you hounds seen this in a market or had them in a restaurant? Is there a season for these beauties? Please advise. Thanks.

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  1. Did you have any success at any of the recommended places from your last post on this subject?

    2 Replies
    1. re: Servorg

      I tried Brunello restaurant they had the dried porcini, not the fresh - when I went there. The dried are good but the fresh are sublime.

      1. re: Baron

        From the website that you provided in that thread we find:

        "Dried Porcini Mushrooms grow in the wild here in Oregon and California during the spring, these are domestic porcini. They are mild in flavor and aroma. Not to be mistaken for imported Porcini. They are white/brown and mild in flavor. They have a meaty texture and mild nutty flavor.

        The Imported Porcini, or cepe, is a highly sought after mushroom, we have the dried variation, they are dark in color, strong flavored and have a very robust scent, the minute you recieve them, the scent will let you know they are there. Everything you look for in a porcini, they are not pretty like our domestic ones, but the flavor is incredible. Known also as THE BLACK MUSHROOM.

        This mushroom is known in most countries, and each has a different name for them. This is a great mushroom. It looks like baked bread on the cap.
        The porcini is also known as boletus edulis, *Ontto txuri or "the blond", hřib pravy, cep, vargánya, vrganj, borowik szlachetny, baravykas, belyj grib "white mushroom" or borovik, dubák or hríb smrekový, jurček or jesenski goban, hrib or mânătarcă, manatarka, herkkutatti or "delicious bolete", harilik kivipuravik or "common bolete", Karljohan or stensopp, steinsopp, Karl Johan or spiselig rørhat, eekhoorntjesbrood, vrganj, Steinpilz. It is also known as khubz el a'a or "crow's bread".* The flavor of the porcini is excellent, and most people consider it superior in flavor and in texture. It is described as nutty and slightly meaty, with a smooth, creamy texture. Porcini are eaten and enjoyed sautéed with butter, barbequed, ground into pasta, in risotto, in soups, and in many other dishes. If you have never tasted a Porcini, now is a great time to start.
        *Referenced Wikipedia "

    2. Funghi the mushroom vendor at the CC farmers market had them. They were wetter than I like, so I didn't get any..

      4 Replies
      1. re: AAQjr

        I saw them at the CC farmers market and I passed on them as well. The ones I saw looked almost dried. Now I'm getting desperate. Maybe Ive got to learn how to grow them. Anybody know how?

        1. re: Baron

          You're in bad luck.

          Boletus Edulis ( a.k.a. "Porcini mushroom") is a variety of ectomycorrhizal mushrooms even harder to farm than T.Magnatum ( a.k.a. "Alba" truffles ).
          As the wikipedia article below correctly states:

          "As with other strictly mycorrhizal fungi, B. edulis has eluded attempts to cultivate it.[98][108] The results of some studies suggest that unknown components of the soil microflora might be required for B. edulis to successfully establish a mycorrhizal relationship with the host plant.[109][110][111]"

          1. re: RicRios

            I think you're right, Ric. I've googled some sites that tell how easy it is to grow porcini in wet cardboard under very controlled conditions but I have serious doubts. I find it hard to believe they only grow in Italy. Oh well. Shitakies are good too.

            1. re: Baron

              Yeah, those same sites sell bridges in Brooklyn.

              In fact, boletus edulis grow pretty much all over Europe, same as truffles. The problem , however, is farming so far out of reach. However, people in the know speak of a horizon of 4 to 5 years to domestication. We'll see.

      2. They just came up this week. I haven't seen them in the store yet but I picked major amounts Wednesday and Friday up here in Northern CA. From buttons to a 1 pound monster, they are outstanding and bug free.

        1 Reply
        1. re: Andrew H

          When I lived in Silicon Valley, the local gourmet supermarket carried morels and Oregon-grown porcini in season. Since returning to Southern California, I haven't been able to find either fresh mushroom in a store. Perhaps we could persuade some celebrity to say they're cool or amazing or sourced or one of those words.