Product name: Dried Porcini Mushrooms
Naturally dried Wild Porcini – Boletus edulis
Slice, Chop 3-6cm/5-9cm
Extra white I class, I/II/III class
Packaging from 40gr PP retail bag/50gr PET jar to 10kg box
AVALIABLE AS ORGANIC EC/KRAV IN VARIOUS QAULITIES
The name porcini means "piglets" in Italian. They're also known as the king bolete, cèpe (in French), Steinpilz (the "stone mushroom" in German), and a host of other fun names from all over the world. The Latin name is Boletus edulis.
The term "porcini mushroom" actually refers to a few different species. The most sought after is Boletus edulis, or the king bolete. This is the mushroom people refer to when they say porcini.
Porcini mushrooms may grow a rather large cap, up to 12 inches in diameter. It's usually brown or reddish-brown with a slightly sticky texture.
The underside of the cap is made up of a spongy material. Look closely; you'll see the tiny tubes from which spores are released. Species of the bolete genus have tubes instead of gills for spore dispersal. The spore print is a dark green-brown.
Porcini are known for their thick stem.
They form a mycorrhizal relationship with pine trees. Mycorrhizal fungi form beneficial, symbiotic relationships with the roots of plants. The plant gets better access to water and nutrients through the larger surface area of the fungal mycelia, and the fungus gets access to sugars that the plant produces.
You can find porcini mushrooms on the ground in hardwood forests near pine, chestnut, hemlock, and spruce. They fruit in the summer to fall.
They're most famously found in Italy but they're also in Europe, North America, and other parts of the world like New Zealand and South Africa.
Naturally dried mushrooms, under sunrays, kept all nutritive minerals with perfect taste. .
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