Boletus edulis is an edible ectomycorrhizal mushroom, most commonly known as Porcini or Cep which forms mycorrhizae with pines and oaks and is distributed throughout southern Africa wherever these trees are grown in plantations.
The fruiting body is large and the cap may reach 25 cm in diameter and 1 kg in weight. Highly prized, Boletus edulis is sold fresh and dried commercially and distributed worldwide.
The French name cèpe, or more fully “Cèpe de Bordeaux”, is derived from the Gascon cep 'trunk' for its fat stalk. The name Porcini meaning 'piglets' in Italian, as the young fruiting bodies resemble little piglets.
The cap of this mushroom is 7-30 cm broad at maturity, and slightly sticky. The colour is generally reddish-brown fading to white in areas near the margin, and continues to darken as it matures. The stem is 8-25 cm in height, and up to 7 cm thick, rather large in comparison to the cap. The pores, which do not stain when bruised, are white in youth, fading to yellow and then to brown with age. The spore print is olive brown.
It has been proposed as one of the safest wild mushrooms to pick for the table as there are no poisonous species that closely resemble it.
Collection
Cutting the stipe with a knife is alleged to run the risk of the left part rotting and destroying the mycelium. Fruiting bodies are instead collected by holding the stipe near the base and twisting gently. Peeling and washing are not recommended.
The mushroom can grow singly or in small clusters of two or three specimens. Its habitat consists of areas dominated by Pine (Pinus species) and fir (Abies species) trees. Not limited to these locations, it is also found in hardwood forests containing oaks. It fruits from summer to autumn, following sustained rainfall. It has been growing plentifully in association with pine forests in the southern KwaZulu Natal Midlands for more than 50 years. It is not indigenous to the region, and is believed to have been brought there with the import of pine trees.
As the name implies, Boletus edulis is edible, and people consider it superior to most other mushrooms in flavor and in texture—which is supported by its higher retail price. It is described as nutty and slightly meaty, with a smooth, creamy texture. Porcini are eaten and enjoyed raw, sautéed with butter, ground into pasta, in risotto, in soups, and in many other dishes. The addition of a few pieces of dried porcini can significantly add to flavor.
Boletus edulis, along with other Boletes, can be dried by stringing them separately on twine and hanging close to the ceiling of a kitchen. Alternatively they can be cleaned, but they should not be washed, and then placed in a wicker basket or bamboo steamer on top of a boiler or hot water tank. Once dry, they are best kept in an airtight jar. Drying them in the oven is inadvisable as it can result in them being cooked and spoiling. Importantly for commercial production, porcini retain their flavor after industrial preparation in a pressure cooker or after canning or bottling, and are thus useful for manufacturers of soups or stews.
A 1998 survey estimates between 20,000 and 100,000 tons are consumed worldwide. As with other mycorrhizal fungi, Boletus edulis has eluded attempts to cultivate it.
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