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 ?
The breaded and deep-fried porcini mushrooms sitting on top of mashed potatoes looked appetising.
Ciao," she said on seeing us for the first time before shoving porcini mushrooms as big as lemons and "picked that morning" right under our noses.
Porcini Sage Butter - blended butter sauce with porcini mushrooms and fresh sage
7 ounces firm porcini mushrooms, wiped clean, sterns trimmed 10 1/2 ounces rendered duck fat 1 3/4 ounces pancetta 3 cloves garlic, crushed, peeled 1 sprig thyme 2 teaspoons Meaux mustard 2 teaspoons Dijon mustard 8 oven-dried tomato quarters in olive oil, drained, finely diced 3/4 cup not veal stock, plus as needed Salt to taste
Transfer to a bowl, then fold in the porcini mushroom mixture, season well with salt and pepper, and add the parsley.
PORCINI MUSHROOM POLENTA CAKE WITH EVESHAM ASPARAGUS (V) (Serves four) INGREDIENTS
It's a venison and porcini mushroom version of traditional shepherd's pie.
Featured entrees include Sauteed Garlic-Sesame Shrimp on Shittake Mushrooms, Porcini Mushroom Ravioli with Sundried Tomato Sauce, Charsui Glazed Breast of Duck with Enoki Mushrooms, and Wild Mushroom Bisque.
Marco's' Turkey steaks with a Parmesan and Rosemary Crust, served with a Creamy Parmesan and White Wine Sauce; 'Marco's' Turkey Breast Steaks with a Black Peppercorn Crust, served with a Creamy Peppercorn Sauce; 'Marco's' Turkey Breast Steaks with a Porcini Mushroom Crust, served with a Creamy Mushroom Sauce; 'Marco's' Turkey Breast Joint with a Traditional Fresh Sage and Onion Stuffing, served with a Classic Turkey Gravy; 'Marco's' Turkey Thigh Joint with a Traditional Fresh Sage and Onion Stuffing, served with a Classic Turkey Gravy.
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.
Try the duck and porcini mushroom ravioli as a starter or the beef and ale pie or butternut squash Thai curry for mains.