Wild Porcini Mushrooms
Fresh Wild Porcini are flavorful, full-bodied mushrooms begging to be roasted, sautéed for a sauce, or even thinly shaved for a soup or salad. They have a meaty quality, but are rather delicate and take very little time to cook. Sold by the pound.
Purveyors and chefs have various systems for grading Porcini. Here’s how we do it:
Grade One: The tightest, smallest buttons with very little or no sponge showing under the cap. This is your presentation mushroom.
Grade Two: Big, chubby buttons that are still fairly tight, but more of the whitish sponge showing under the cap. Nice enough for presentation, but just too big. Ideal for roasting and versatile enough for any classic porcini preparation.
Grade Three: These are larger, mature mushrooms with the sponge layer beginning to yellow or darken. Dynamite flavor perfect for incorporating into any dish or dehydrating for year-round use.
Though it does not guarantee a pest-free specimen, mushrooms are “proofed” by slicing lengthwise to inspect for bugs/bug holes.
All of our wild mushrooms are harvested in the Cascade region of Western Washington State. We do all picking, sorting, and packaging-the only middle man is the parcel carrier.
Boletus edulis
Fresh Wild Porcini are flavorful, full-bodied mushrooms begging to be roasted, sautéed for a sauce, or even thinly shaved for a soup or salad. They have a meaty quality, but are rather delicate and take very little time to cook. Sold by the pound.
Purveyors and chefs have various systems for grading Porcini. Here’s how we do it:
Grade One: The tightest, smallest buttons with very little or no sponge showing under the cap. This is your presentation mushroom.
Grade Two: Big, chubby buttons that are still fairly tight, but more of the whitish sponge showing under the cap. Nice enough for presentation, but just too big. Ideal for roasting and versatile enough for any classic porcini preparation.
Grade Three: These are larger, mature mushrooms with the sponge layer beginning to yellow or darken. Dynamite flavor perfect for incorporating into any dish or dehydrating for year-round use.
Though it does not guarantee a pest-free specimen, mushrooms are “proofed” by slicing lengthwise to inspect for bugs/bug holes.
All of our wild mushrooms are harvested in the Cascade region of Western Washington State. We do all picking, sorting, and packaging-the only middle man is the parcel carrier.
Boletus edulis
Fresh Wild Porcini are flavorful, full-bodied mushrooms begging to be roasted, sautéed for a sauce, or even thinly shaved for a soup or salad. They have a meaty quality, but are rather delicate and take very little time to cook. Sold by the pound.
Purveyors and chefs have various systems for grading Porcini. Here’s how we do it:
Grade One: The tightest, smallest buttons with very little or no sponge showing under the cap. This is your presentation mushroom.
Grade Two: Big, chubby buttons that are still fairly tight, but more of the whitish sponge showing under the cap. Nice enough for presentation, but just too big. Ideal for roasting and versatile enough for any classic porcini preparation.
Grade Three: These are larger, mature mushrooms with the sponge layer beginning to yellow or darken. Dynamite flavor perfect for incorporating into any dish or dehydrating for year-round use.
Though it does not guarantee a pest-free specimen, mushrooms are “proofed” by slicing lengthwise to inspect for bugs/bug holes.
All of our wild mushrooms are harvested in the Cascade region of Western Washington State. We do all picking, sorting, and packaging-the only middle man is the parcel carrier.
Boletus edulis
