The Porcini mushroom, Boletus edibus, is known as Bolet comestible, Cep, Cèpe de Bordeaux, Champignon polonais, King Bolete and Penny Bun.

Porcini mushrooms have a distinctly strong and unique flavor. Their meaty texture holds up to roasting, sauteeing and braising. Add to fresh pastas, rice and meat stews. Pair with dried fruits, fresh herbs, fresh cow and sheep's milk cheeses and cured meats.  

How To Prepare:   

    For dried porcini mushrooms, steep them in enough boiling water to cover for 15 - 20 minutes. If your recipe calls for water or other liquids use the mushroom water after draining. This adds an even stronger flavor. After draining, chop them and add to a recipe as you would any fresh mushroom.