while there are uncertainties over what to call this mushroom, there is little debate as to its culinary qualities: the scientific name, Boletus, from the Latin stem bolet-, meaning "superior mushroom" and edulis, meaning edible, goes a long way to defining them. This mushroom has a distinct aroma remeniscent of fermented dough. It has a higher water content than other edible mushrooms.
Other names
The mushroom is known as Hřib pravý (in the Czech Republic), Vargánya (in Hungary), Borowik Szlachetny (in Poland), Baravykas (in Lithuania), Belyj Grib ("White Mushroom") or Borovik (in Russia), Dubák or Hríb Smrekový (in Slovakia), Jurček or Jesenski Goban (in Slovenia), Hrib or Mânătarcă (in Romania), Manatarka (in Bulgaria), Herkkutatti (delicious bolete) in Finland, Karljohan (after king Charles XIV John) or Stensopp in Sweden, Karl Johan or Spiselig Rørhat in Denmark, Eekhoorntjesbrood (in Belgium) and Steinpilz (in Germany). It is known as "Crow's bread" or "Khubz el a'a in Arabic" in Syria and Lebanon.
Description
The cap of this mushroom is 7-30 cm broad at maturity, and mostly reddish-brown fading to white in areas near the margin; the color continues to darken as it matures. The stalk is 8-25 cm in height, and up to 7 cm thick—rather large in comparison to the cap. The pores, which do not stain when bruised, are white in youth, fading to yellow and then to brown with age. Fully mature specimens can weigh about 2 pounds (1 kg). However, the most appreciated by gourmet are the young small porcini, as the large ones often have maggots (insect larvae) inside, and they become slimy and less tasty with age.
Habitat
Boletus edulis can be found most commonly in Europe and western North America. The mushroom can grow singly or in clusters. Its habitat consists of areas dominated by pine, spruce, and fir trees. Not limited to these locations, the King Bolete is also found in hardwood forests containing oaks. It fruits from summer to autumn, following sustained rainfall. This mushroom can be found during the Fall in Syria and Lebanon where it grows in large clusters on decaying oak tree stumps.
Culinary uses
As the name implies, Boletus edulis is edible, 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 raw, sautéed with butter, ground into pasta, in risotto, in soups, and in many other dishes.
Health/aesthetics warning
As with all mushrooms, the Porcini should be inspected for insects as flies are often found throughout the mushroom.
- Other boletes
There are many fungi belonging to the genus, some edible, and some poisonous. In France, in addition to Boletus edulis (or cèpe de Bordeaux), the most popular areTête de nègre (Negro’s Head; Boletus aereus), much rarer than the Boletus edulis, is by far the most appreciated by gourmets, as well as the most expensive. Usually smaller than the Boletus edulis, it is also distinctively darker in colour.
- Cèpe des pins (Pine tree Cep; Boletus pinophilus or Boletus pinicola) grows among pine trees. Its pores are characteristically bright yellow. It is less appreciated by gourmets than the two other kinds of porcini, but remains a mushroom ranking above most others.pms:Boletus edulis
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