#1 Porcini (Boletus edulis and related species)

These wild, foraged mushrooms are classed among the finest edible varieties around the world, earning them the common English name "King Bolete." Closely-related species can be found in our local forests from Spring through Autumn. 'Bolete' mushrooms are especially prized in European cuisine for their thick, meaty stipes (mushroom 'stem/stalk') and nutty flavour, with the unusual feature of a spongy spore-bearing surface beneath the pileus (mushroom 'cap') where you might expect gills. This makes their visual identification much easier. As with Matsutake, Porcini is graded according to quality, with our #1 grade being the highest quality specimens - younger, fresher buttons with minimal cap opening, having the finest flavour and texture and undamaged by our fellow foraging competitors (wild animals!). By selecting only #1 grade specimens we're able to provide the best quality ingredients for your gourmet cooking experience, and minimise our impact on the delicate environment these mushrooms call home. Porcini are one of the best mushrooms for drying and long-term storage, since their flavour is well preserved during the process. Dried Porcini are often powdered and added to sauces.