Porcini Recipes

Here you’ll find a list of our favourite Porcini Recipes.

Please use these as a guide – however, you can use Porcini Mushrooms in any recipe that calls for regular store bought mushrooms 🙂 I’ve even made poricni caramel before.

The Key to Picking edible boletes is to follow our lovely fail safe rule of:

If it’s red or blue it may make you spew in it tastes bitter it’s not for dinner

This means: if it has any red on the mushroom don’t eat it, if it stains blue instantly and quite brightly when cut don’t eat it, and finally, if you taste a bit an it’s extremely bitter then it’s not for dinner.

Uses

In food  – they taste amazing! It has a strong mushroom flavour with undertones of nuttiness; it can simply make a simple dish like a risotto or pasta something Extra. They can be dried for longer storage, which intensifies the flavour

Medicine

While studies have found extracts of porcini to have some anti-inflammatory and cancer cell killing effects in the lab, these haven’t yet been developed into effective medicines. The main use is simply its nutritional value – like many mushrooms it is a good source of protein, minerals and B vitamins.

Known hazards

None known.

Harvesting

Appears in late summer, often after a drop in temperature or rain after a heatwave. look for them Auguat- November

Potential lookalikes

As mentioned above, these are most often confused with the Bitter Bolete,Tylopilus felleus. These aren’t dangerous, but taste awful! other brown boletes such as Pine Bolete boletus pinophilus, Dark CepBoletus aureus, or Summer cepBoletus reticulatus are also similar, but much nicer to eat. As long as you avoid any bolete that has red or blue staining on it, the potential lookalikes are all safe.

Happy Foraging