Dried Bolete (Porcini) / Wild harvested mushrooms

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Dried Bolete (Porcini) / Wild harvested mushrooms

Boletus edulis is found on the ground singly or in troops in late summer and early fall.

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 2 oz. dry mushrooms mix $19.99  Qty:
 2 oz. dry Boletes$25.99

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 1 oz. dry Boletes$14.25

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Porcini or Cep; The king of edible fungi!

From The Forager Press, LLC: The King Bolete (Boletus edulis) has a variety of common names because it has become so beloved around the world for its firm texture and distinctive flavor.

It is known as the Cep in France and Porcini in Italy, but here in the states it is simply known as the king... Bolete that is.

Boletus edulis is found on the ground singly or in troops in late summer and early fall.

Mushrooms mix include: Boletes (Porcini), Chanterelles and Morels.

Parsley, Lemon and Garlic Mushrooms on Toast.

'Mushroom Magic' by Steven Wheeler:

2 Tbsp. unsalted butter, plus extra for spreading

1 med. Onion, chopped

1 garlic clove, crushed

12 oz/ 3 cups assorted wild mushrooms, sliced

3 Tbsp. dry sherry

5 Tbsp. chopped fresh Italian parsley

1 Tbsp. lemon juice

Salt and freshly ground black pepper

4 slices brown or white bread

Melt butter in large nonstick frying pan and saute onion without browning. Add garlic and mushrooms, cover and cook 3-5 minutes. Add sherry, cook, uncovered to evaporate liquids. Stir in parsley and lemon juice. Season with salt and pepper. Toast bread and spread with butter. Spoon mushrooms over toast and serve.

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