Selection and storage
Fresh harvest bolete (porcini) can be available in the markets from June till November. Dried whole and slices in vacuum packs are kept for sale in many supermarkets and can be readily available all around the year. Choose fresh, whole, soft, and young bolete mushrooms. Avoid very large since they passed their prime, hence out of flavor. Some species quickly turn blue if broken/cut. Also, stay away from moth-eaten, larvae-stridden, slimy, and broken bolete.
Once at home, use them early. Place them in a cool dry place in a wooden basket away from sunlight and moisture. Keep in the fridge for a few days, in a paper bag or a dish covered with a clean cloth. Store dried boletus (porcini) in a container and place in cold, dry, and dehumidified places.
Preparation and serving methods
Eat bolete mushrooms as soon as possible after purchase to enjoy their unique, mushroomy flavor. Bolete mushrooms are usually clean except for the base of the stem, which often must be removed (too ripe or containing worms) or brushed. Remove the pore surface underneath the cap if it is slimy.
Bolete mushrooms are sometimes eaten raw, especially porcini mushrooms. However, cooking brings their earthy flavor to the fore. They are employed in the same way as other mushrooms and can be substituted for other mushrooms.
Dried bolete should be soaked in water to revitalize them before adding to cooking. Soak in either hot or cold water for about 15-20 minutes until rehydrated. Do not discard the soaking liquid as it is very flavorful. So, use it to prepare stock, or add in soups, sauces, stews, and stir-fries.
Here are some serving tips:
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Fresh bolete are delicious braised, sauteed, stir-fried, marinated or grilled.
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Risotto al porcini– dried or fresh, sliced porcini added in the popular Italian rice preparation complemented with , , , and cooking white wine.
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Most French restaurants offer sauteed cepe in garlic oil or butter.
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Finely sliced cep is delicious in soups, sauces, pasta dishes, rice, stews, and stir-fried dishes.
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Large cep caps can be employed in the stuffing.
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Fine slices can also be added in pizza, pasta, pastry, and potpie preparations.
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Like other wild mushrooms, porcini also complement well with seafood, lamb, and poultry in a variety of mouth-watering recipes.
Safety profile
Allergic, intolerance reactions to porcini mushrooms are rare. Being large and brimming with conspicuous features, bolete is one of the easiest mushrooms to forage. Sometimes they are confused with devils’ bolete (Rubroboletus satanas) by the beginners while hunting. R. satanas has a similar shape as bolete but can be easily distinguished by their red stem and blue stains at the break ends. ().
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