The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 5 lbs : 2.00
This item was last sold on : 05/23/18
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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.
Porcini mushrooms are harvested in the fall.
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 for cultivation.
When dried, Boletus edulis has more protein than all other commonly consumed vegetables apart from soybeans.
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.
Romans prized Porcini mushrooms, though they knew them as "boleti," and cooked them in special containers called boletaria. During the 18th century, French-born king Karl Johan XIV and other aristocracy in Sweden loved Porcini's so much the people called them karljohan in honor of their king.
Porcini's can be found most commonly in Europe and North America. The Porcini 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.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Porcini Mushrooms. One is easiest, three is harder.
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