John Myers
The large, firm-fleshed forest mushrooms with the brown hat are a real delicacy. They can be prepared in many ways and are also suitable for freezing. German porcini mushrooms may not be traded (species protection), or they are only sought for private use. The mushroom develops over several days, which can lead to maggot infestation.
Origin
The “boletus” (syn. master mushroom) occurs in different species. The spruce boletus has a whitish stem and a light or reddish-brown cap. The summer porcini mushroom, on the other hand, has a light to medium brown cap and a brownish stalk. A dark reddish-brown cap and a light to reddish-brown stalk characterize the pine bolete. Boletus grow in coniferous, deciduous, and mixed forests, also on grass strips and in gardens. They can also be found next to heather, under dwarf willows, and often on acidic and calcareous soils. They grow in Germany and Austria as well as in Italy, Eastern Europe, and South Africa.
Season
Fresh porcini mushrooms are on the market from July to October, the main season is from September to October.
Taste
Porcini mushrooms have a mild, slightly nutty, and mushroom-typical taste.
Use
Porcini mushrooms taste best fried or steamed. They harmonize well with bacon and onions and go well as an accompaniment to fried meat, pasta in ragouts, or omelettes. If the porcini mushroom is to be the focus, a porcini mushroom soup is a good idea. If you want to keep the mushrooms longer, you can freeze them. For this, they should be cleaned (not washed) and cut into pieces. Do not thaw the frozen mushrooms for further use, but process them frozen. The mushrooms are also suitable for drying or pickling in vinegar and oil.
Storage/shelf life
Fresh porcini mushrooms spoil quickly. They can be kept in the refrigerator for two to three days. Best stored wrapped in paper.
Facebook Comments