WILD Boletus Edulis. Most people know this as Porcini or Penny Bun. This is one yummy mushroom, no matter what name you call it. Foraged in the wild throughout the west coast of Canada.
Another highly prize gourmet mushroom and a must have for any food lover. Porcini is a highly versatile mushroom, commonly used in soups, sauces, stews, risotto, and in braised meat dishes.
Boletus has an amazing creamy, buttery, and nutty fragrance. A properly dried Boletus will never smell woodsy or earthy. It should have a deep and creamy fragrance, but never like wet earth or dirt.
We picked our Boletus from the forests of western Canada. We love these big pieces, they are perfect in sauces, but even better if you fry them up in butter until slightly crispy around the edges. Oh so so good.
This porcini smells so good. Creamy and buttery. Truly our favorite mushroom to pack...it just smells so good.
To re-hydrate: soak in cold water for 10 minutes or warm water for 5.