If you live where you can collect mushrooms, you are in nirvana right now. Boletus edulis – known as Porcini/Italian, Cepes/French, and Steinpilz/German – has been “blooming.” It has been spotty, but ...

Boletus albobrunnescens and B. austroedulis are described as new species in section Boletus from Thailand and Australia respectively. The former is easily characterized by the pure white basidiomata ...

Spring porcini, among the most prized and delicious of wild mushrooms, have started their brief season at a few local farmers markets. Most people think of porcini and kindred fungi, known as boletes, ...

Returning to the introductions of the sensation of wild mushroom foraging from the article Fungophobe or Fungophile, meet the king of the fungi kingdom, the Bolete. The King Bolete, Boletus edulis, is ...

Dried porcini mushrooms—the old Sunshine Grocery stocked them in bulk in glass jars for about $5.99/ounce. The last time I bought porcini, at a well-known, hyphenated food-and-cookware store, the ...

Getting your Trinity Audio player ready... Cookbook author Eugenia Bone hunts porcini mushrooms with her kids on the Western Slope near Crawford. She often grills eggplant and mushrooms to accompany a ...

For lovers of wild foods, autumn harks a season of bounty. Fungi of dizzying variety erupt from wood and soil, luring intrepid collectors to woodlands in search of elusive but delectable wild ...

È opportuno saper che non esiste un rigido ed esclusivo legame tra un particolare tipo di fungo e una determinata pianta. Trovare i pregiatissimi funghi porcini è un’attività divertente che dà la ...

ETH researchers have discovered Boletus edulis (porcini mushrooms) growing at an elevation of over 2,400 metres in the Lower Engadine – the highest altitude ever recorded for these popular edible ...

A genetic survey of porcini mushrooms across the Northern Hemisphere found that these delicious fungi evolved in surprising ways -- contrary to the expectations of many who think that geographic ...

Tender, fresh porcini take centre stage at this time of year, but the meaty dried variety are perfect soaked into a musky broth with a few chestnuts or fresh mushrooms, then whizzed with spuds into a ...