Porcini mushroom

الوصف

This sought after mushroom is popular to both master chefs and the ordinary cook alike. The King Bolete has a flavor that is robust and a texture that is meaty and sturdy. It complements strongly flavored dishes best. There are over *0 edible varieties of boletes, each can be recognised by their swollen stalks and distinctive tubes that line the inner surface of the cap. Porcini caps are always better when they are young. The bases of the cap are removed when they are too ripe and in wet whether the "choke" of certain Porcini caps become slimy and must be removed, as it would spoil most dishes. The best porcini may be eaten raw in a salad but are especially delicious cooked and eaten in many different dishes. Porcini's may be preserved by drying or in oil. The genus name of the Porcini mushroom is Boletus edulis.