Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Grower
Seasons/Availability
Porcini mushrooms are harvested in the Fall.
Current Facts
The porcini mushroom, Boletus edibus, is known as Bolet comestible, Cep, Cèpe de Bordeaux, Champignon polonais, King Bolete and Penny Bun. It is classified as mychorrhizal fungi, which are an important component of soil life and soil chemistry as they form a mutual symbiotic relationship with the roots of living trees. As with other strictly mycorrhizal fungi, the Porcini has eluded attempts to cultivate it.
Description/Taste
Porcini mushrooms are an edible wild mushroom whose fruitbody can be described as having a dense, white stipe (stem) that will turn yellow-brown with age. It has a large cap that is pale to rust brown and continues to darken as it matures. At maturity the cap is three to ten inches broad and has a slightly sticky feel. The cap's underside contains tubes, rather than gills. Its flavor is nutty and slightly meaty, with a smooth, creamy texture. This mushroom emits a yeasty aroma reminiscent of sourdough. It has a noticeably higher water content than other edible mushrooms.
Nutritional Value
When dried, "Boletus edulis" Porcini has more protein than all other commonly consumed vegetables apart from soybeans.
Applications
Porcini mushrooms have a distinctly strong and unique flavor. Their meaty texture holds up to roasting, sauteeing and braising. Add to fresh pastas, rice and meat stews. Pair with dried fruits, fresh herbs, fresh cow and sheep's milk cheeses and cured meats. Porcini freeze well but should be used within a week when fresh.
Geography/History
Porcini's can be found most commonly in Europe and North America. The mushroom can grow singularly or in small clusters of two or three specimens. Its habitat consists of areas dominated by both deciduous and coniferous trees: pine, spruce, Eastern hemlock, birch and fir trees. Porcini mushrooms harvested in Italy are considered the true porcini mushrooms.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Porchini Mushrooms. One
is easiest, three is harder.
| Sierra Madre Mushroom Inc. | Homepage |
Seasons/Availability
Porcini mushrooms are harvested in the Fall.
Current Facts
The porcini mushroom, Boletus edibus, is known as Bolet comestible, Cep, Cèpe de Bordeaux, Champignon polonais, King Bolete and Penny Bun. It is classified as mychorrhizal fungi, which are an important component of soil life and soil chemistry as they form a mutual symbiotic relationship with the roots of living trees. As with other strictly mycorrhizal fungi, the Porcini has eluded attempts to cultivate it.
Description/Taste
Porcini mushrooms are an edible wild mushroom whose fruitbody can be described as having a dense, white stipe (stem) that will turn yellow-brown with age. It has a large cap that is pale to rust brown and continues to darken as it matures. At maturity the cap is three to ten inches broad and has a slightly sticky feel. The cap's underside contains tubes, rather than gills. Its flavor is nutty and slightly meaty, with a smooth, creamy texture. This mushroom emits a yeasty aroma reminiscent of sourdough. It has a noticeably higher water content than other edible mushrooms.
Nutritional Value
When dried, "Boletus edulis" Porcini has more protein than all other commonly consumed vegetables apart from soybeans.
Applications
Porcini mushrooms have a distinctly strong and unique flavor. Their meaty texture holds up to roasting, sauteeing and braising. Add to fresh pastas, rice and meat stews. Pair with dried fruits, fresh herbs, fresh cow and sheep's milk cheeses and cured meats. Porcini freeze well but should be used within a week when fresh.
Geography/History
Porcini's can be found most commonly in Europe and North America. The mushroom can grow singularly or in small clusters of two or three specimens. Its habitat consists of areas dominated by both deciduous and coniferous trees: pine, spruce, Eastern hemlock, birch and fir trees. Porcini mushrooms harvested in Italy are considered the true porcini mushrooms.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Delicia's | Rancho Santa Fe CA | 858-756-8000 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Market Restaurant and Bar | Del Mar CA | 858-523-0007 |
Recipe Ideas
Recipes that include Porchini Mushrooms. One
is easiest, three is harder.
