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 ?
"I entered the peppercorn and porcini mushroom sauces into the awards just four months after launching the business and was over the moon when I found out I had been granted one star for the peppercorn and two for the porcini mushroom.
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.
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 For the carrot puree:
Marks and Spencer Wild Porcini Mushroom Tortelloni, 250g, pounds 2.69
It's a venison and porcini mushroom version of traditional shepherd's pie.
'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.
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
To give real depth of flavour to the meat, Jardox has produced a Porcini Mushroom and Chive rub, which is an earthy mix and the perfect accompaniment to lamb.