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The Edulis Boletus is particularly easy to recognize even for those who are not mushroom experts. The main feature is undoubtedly the large fleshy hat that can reach a diameter of 30 centimeters and beyond that usually comes with the typical brown / brown color interspersed with numerous streaks depending on the particular place of origin. The part below the hat is presented of a white color with tints of yellow, if the fungus is still young, or greenish hues in the case of a mushroom already mature. The porcino mushroom is particularly appreciated for its unmistakable smell and taste as well as for the particular strength of the stem. It is no coincidence that the porcino is present in any cookbook in a huge variety of recipes.
As anticipated, the Edulis Boletus, is only one (albeit the most widespread) of the numerous variants of porcini mushrooms that it is possible to gather in the woods of the beautiful country. Although the basic characteristics are essentially the same, the different variants differ slightly in shape, size and color. Among other things, of the same Edulis Boletus, there are around ten subspecies whose differences are clear and visible only to real experts in the field able to recognize details and finesse often indistinguishable to most. In some cases, the difference is not immediately visible at the time of harvest but only in a second phase, when the fungus is cut and its internal structure can be analyzed.
How to cook it
To cook the Edulis Boletus you are spoiled for choice. Through a quick search on the net or browsing through any recipe book, it is possible to find dozens if not hundreds of recipes put together around his majesty the porcino. Thanks to its unmistakable flavor that has made it famous throughout the world, this variety of mushrooms is particularly suitable for the preparation of pasta dishes including the famous risotto or the delicious tagliatelle with porcini mushrooms. Also, the Edulis Boletus is also used in the preparation of tasty seconds thanks to the excellent combination with meat and fish. Nevertheless, true mushroom lovers and connoisseurs prefer to eat them alone, perhaps baked in the oven or cooked in the pan or in the oven.
Edulis boletus: Where to look for porcini mushrooms
Mushroom research is a fun activity that allows you to be in contact with nature. The best habitat to start your search is made up of wooded areas with a high presence of chestnut and oak trees. Among the numerous varieties of existing porcini, the Edulis Boletus is the most widespread on our territory. The best season for hunting mushrooms is autumn, although it is possible to bring exceptional crops home in summer and spring. To get the best results, just wait for an abundant rainfall and then go to the woods after about ten days to give the mushrooms the time necessary for their growth. The porcino must be picked by giving a small twist to the stem and then cleaning it from the ground.