Dried boletus edulis, without preservatives or colouring agents.
From the Latin edulis, “edible”, this mushroom is one of the most appreciated mushrooms for its well-defined taste (“sweet like hazelnuts”) and its texture. It is often used both cooked and canned.
The flesh of this mushroom is white to brownish white and compact, both in the cap and the stem, although older specimens tend to have softer flesh.
The shape of this mushroom is very characteristic, perhaps similar to that of a champagne cork. The cap is fleshy and solid, more or less dark brown with a distinctly lighter rim than the rest. The foot is sturdy, thick, full and solid. It can reach remarkable dimensions and the foot can reach the same height.
It is frequently found in pine, beech, oak and chestnut forests and also among rockroses. It is marketed fresh in autumn in central and southern Europe.
Some recipes: Grilled Boletus edulis, boletus risotto, boletus cream, boletus croquettes.