Arctic Dried Porcini [6430063910512]

Boletus edulis

Our dried sliced porcinis are high quality mushrooms from wild Finnish forests. We use only 1 class mushrooms to make them. 

Excellent for sauces, soups, game and meat. 

20 grams of dried mushrooms is equal to some 200 grams of fresh mushroom.

Package size 20g

Distinguishing characteristics:
The Porcini mushroom is a large, sturdy, rather hard mushroom. Its cap is of varying shades of brown and the cap cuticle is slightly viscid when moist. The spore tubes are tightly packed and light grey in young specimens, later changing to a yellowish-green. The flesh of the mushroom is firm and retains a white color. The stem of the Cep is off-white to light brown. The stem is often covered by a white mesh-like pattern, most clearly visible on the uppermost portion just below the cap. The stem may be relatively straight or somewhat round and barrel-shaped. It is always stout and rigid if the mushroom is fresh, however.

Habitat:
The Porcini mushroom (Boletus edulis) grows in coniferous forests, especially in mesic heath forests near spruce trees. The Bine Bolete (B. pinophilus) is found near pine trees and therefore on the more arid ground than the Porcini . The Summer Bolete (B. reticulatus) grows near oak roots in herb-rich forests. Ceps are found in most of Finland, especially the southern and central parts of the country. The eastern portion of central Finland is especially hospitable to Ceps.

Harvest season:
Porcini mushrooms season lasts from the middle of summer until the end of September.

Nutritional value:
Porcini mushroom contains plenty of fibre. It is especially rich in vitamins B2, B3 and D as well as folate, and also contains potassium, zinc and selenium.

Use:
Big amounts of Porcini mushroom are exported to Italy and other Central and Southern European countries. Finns are enthusiastic cep hunters. The cep is cooked as is, or sliced and dried to be used as an ingredient in a delicious mushroom soup or stew.