The Porcini is one of the most popular types of mushrooms in the world and has a very intense mushroom taste. These porcini mushroom slices are ideal for sauces and soups that also require a little structure. They also go well with risotto, mushroom casseroles, noodle and pasta dishes and pâté fillings.

A rule of thumb is that you need about 10 kg of fresh porcini mushrooms for 1 kg of dried porcini mushrooms. From the 1 kg of dried porcini mushrooms you only get around 6.5 kg soaked in water. The drying process makes the taste of the porcino even more intense than that of fresh noble mushrooms.

The name boletus (porcini) does not come from the fact that it grows on stony ground, but because its meat has a meat-like solid continence. The common boletus grows in large parts of Europe, Asia as well as North America and Mexico. The porcini mushrooms differ somewhat in appearance and in the intensity of the taste. The European porcini mushrooms have slightly shorter stems and are generally more shapely than the Chinese porcini mushrooms, for example. Chinese porcini mushrooms often have a slightly more intense taste than European ones. The European boletus can be harvested in large quantities from August to around October. The amount and harvest time of wild mushrooms can vary greatly from year to year.