The boletus edulis (botanical name) is beloved around the world for it’s firm texture and distinctive flavor. It is known as Cèp in France, Porcini in Italy, Penny Bun in Britain, Steinpilz in Germany, and King Bolete, or just King in the United States. In most stores and restaurants, you’ll find them called by their Italian name, porcini. At the market you will most often find them dried in little bags. In France and Italy, they are sold not only in bags but often in bulk at the outdoor markets.

If you see them fresh in the grocery store at a reasonable price, snatch them up, they are a wonderful treat.  You can grill them, make them into a delicious sauce, even into a mushroom stew. Or just call me and I’ll help you put them to good use!

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