Porcinis are a variety of boletus that is highly-prized for its taste and delicacy. What distinguishes them from other boletus mushrooms is their very firm flesh which always remains white. They can be found in coniferous woodland, under oaks or beeches.
How to prepare the porcinis
Even though porcinis picked in the wild are checked when picked and packaged, they still need to be cleaned according to the following instructions:
- Cut 2 to 3 mm off the stalk
- Delicately brush the mushrooms, cap and gills using a small brush to get rid of any thorns or twigs that might be present.
- Cut very large mushrooms vertically
- Only wash if needed (in case of soil) by quickly rinsing them under the tap or delicately wiping them.
Cooking: always sauté them on a high heat and preferably eat them while they are still crunchy.
Sliced and “ready-to-use” mushrooms just need to be cooked.
How to store the porcinis
Porcinis may have different characteristics depending on when they are picked or where they come from. That’s why we always endeavour to select the most resistant varieties that grow in optimum climatic conditions: for instance, not too much rain to avoid excess water.
Within this context, the best way to keep them is to remove the plastic film and replace it with a damp cloth and store the mushrooms for 2 to 3 days in the bottom of the fridge at +/-6°C.
|Whole mushrooms : 150 g to 3 kg containers or according to the customer’s requirements.|
|Sliced mushrooms : 150 g to 2 kg containers or according to the customer’s requirements|