Boletus Edulis

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Boletus Edulis

 

a large, edible cap mushroom of the family Boletaceae of the class Basidiomycetes. The upper side of the cap ranges from light- to dark-brown, while the underside is at first white, then greenish-yellow. The stem is thick with a light net design. The flesh is white, and the color does not change when the flesh is broken. Boletus edulis is encountered from June, sometimes from May, until late autumn in deciduous and coniferous forests, mainly in the northern hemisphere. It is eaten boiled, sautéed, marinated, and dried.

References in periodicals archive ?
Initial enquiries revealed that the porcini mushrooms were purchased from a department store in Tai Po between November and December last year.
Drop in the parsley stalks, the porcini mushrooms, garlic, thyme, bay leaves and five peppercorns.
It's really important to bring attention to the fact that fresh morels and porcinis are so seasonal," notes Salvo.
In the morning: Preparation of porcini ragout and cranberry cream Shortly before the guests arrive: Cook the pasta al dente, shock in cold water and mix with a little bit of oil to prevent from sticking together.
It uses ingredients including tomato, Parmesan and porcini mushrooms to impart umami, the so-called fifth basic taste.
will have a three-course dinner available that includes a Mushroom Strudel appetizer with goat's cheese and madeira reduction; a salad of marinated chanterelles and spiced walnuts with frisee and sherry vinaigrette; and a main dish of Porcini Encrusted Chicken with a wild mushroom butter sauce.
Chef Enzo and his team craft lunch menus that begin with a selection of antipasti including freshly tossed salads, gourmet cheeses; and a variety of cold cuts ; followed by a warm bowl of Minestrone; Porcini mushroom soup; Borlotti bean soup; or the 'soup of the day'.
Chef Antonio Pariano's pastas are the stuff of dreams, with porcini foam garnishing delicate pasta ribbons tossed with cream, sausage and sauteed wild mushrooms.
The rubs have been created with delicious, contemporary flavours, which include Moroccan, Sundried Tomato and Red Onion, Italian, Porcini Mushroom and Chive, and Three Chilli.
serves two) Takes 20-25 minutes to make, 40 minutes to cook INGREDIENTS 1 tbsp olive oil 1 onion, finely chopped 150g mushrooms, sliced 400g beef mince 150ml beef stock 8g dried porcini mushrooms, soaked for 20 minutes in 100ml boiling water, drained and chopped (water retained) 2 tsp tomato pure 4 fresh lasagne sheets (roughly 14cm x 30cm) 350g cheese sauce 100g tomato salsa 15g Parmesan, grated METHOD 1.