Wild Epicure
In Puruit of Porini
“Whose little pigs are these? Tey are Roger the cook’s, I found them among my peas!”
Whose Little Pigs -author unknown
T
he infamous and often elusive porcini, or “piglets” as often fondly referred to by Italians, have long been cherished among chefs and mushroom connoisseurs
worldwide for their intense, nutty flavor, meaty texture, and attractive, stately appearance. One of my personal favorites, the glorious “King of Boletes” has the power to elevate most any dish, from appetizers and soups to pastas and main courses. Porcini cannot be cultivated, so unless you’re able to forage them locally, be prepared to pay a hefty price for purchasing them fresh. Across North America, those found during the fall, from
September through November, are the biggest in size—as well as flavor—but many foragers would be delighted to discover a patch or two of the “spring kings” in March and April on the West Coast. Mycorrhizal mushrooms, porcini are found near the roots
of oak trees, or next to conifers like spruce, pine, firs, and even hemlocks. Easily identifiable with brown, slightly sticky caps and spongy undersides, set atop thick, sturdy white stems, they tend to grow in groups and prefer sunny locations. Look for them in the open areas of the woods.
42 FUNGI Volume 15:1 Winter 2022
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