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.
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