What are porcini mushrooms?

Horcini mushrooms are popular for their large size and distinctive taste. The word porcini means "piglets" in Italian and is sometimes used to describe several types of sponges Boletus; However, the term is usually used specifically on boletus edulis . These mushrooms come from parts of Europe, Asia and North America. Chefs use them in different ways in almost any recipe that requires mushrooms. People harvest Porcinis from wilderness and mushrooms are usually available only in their local ranges. Porcinis are brown or reddish-brown and grow to 12 inches (30 cm) high with 14-inch (35 cm) caps. Their dense texture contributes to their heavy mass. Porcini mushrooms can weigh up to £ 6.6. (3 kg), although smaller specimens produce better cooking ingredients. Unlike most mushrooms, Porcinis do not have gills; Rather, pipes placed on the underside of the cap spread their spores. Chefs brush the mushrooms Porcini with butter and grilling, roasting or cook together with other ingreesDioration of recipes. These versatile mushrooms can be cooked, fried or baked. They are popular in many Italian meals and create a tasty accessory to soups and salads. Their large caps make them a perfect base for various stuffed mushrooms.

In addition to freshly harvested, people can find dried, canned or frozen. There is also a pickled version and oils of flavored Porcinis. When preparing fresh mushrooms, the chefs remove tubes under the cap and the base of the stem before cooking. The dried form is very popular because their taste is intensified during drying. The dried porcinis must be soaked in hot water for 20 minutes to constitute them again.

Porcinis grows on the ground in hardwood forests and often thrives near trees such as pine, hemlocks and chestnuts. In the summer and autumn they reach a harvesting size. These mushrooms have a symbiotic relationship with the roots of trees that growOU, and the pursuit of their growth in commercially had no great success. Farmers' markets or road stands sometimes boast fresh Porcinis. In Italy, collectors must obtain a special permit to collect these mushrooms as an intensive harvest.