Porcini

The widely sought-after porcini mushroom belongs to the species *Boletus edulis*. It goes by many regional names across the world, including "King Bolete" in North America, "Cep" in France, and "Steinpilz" in Germany. It is a member of the *Boletaceae* family, identifiable by its thick stem and brown cap.

No, because *Boletus edulis* is a strictly mycorrhizal fungus, meaning it relies on a symbiotic relationship with the roots of living trees to survive, it cannot be grown in commercial farms. Therefore, all porcini available on the market must be wild-foraged. They are typically harvested in forests across Europe, North America, and Asia during late summer and autumn.

Dried porcini should be stored in an airtight jar or sealed plastic bag in a cool, dark, and dry place to preserve their intense umami flavor. They can easily last for over a year without losing their potency. Many Italian chefs also save the dark, flavorful liquid left over from soaking dried porcini to use as a base for broths and risottos.

A true porcini (*Boletus edulis*) features a large, smooth brown cap and a thick, club-shaped pale stem. Most importantly, instead of gills under the cap, it has a sponge-like layer of small pores that start out white and turn yellowish-green with age. Foragers must be careful to avoid false porcini, like the Bitter Bolete (*Tylopilus felleus*), which has a blackish stem and tastes incredibly bitter.