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Before using fresh porcinis, remove the base of the stem and the vertical tubes under the cap. To reconstitute dried porcinis, soak them in hot water for 20 minutes. Save the soaking water for use in sauces and soup stock. Porcinis should always be thoroughly cooked, as they have a reputation for causing stomach upset when eaten raw. In addition, cooking brings out the flavor. Sauté or fry them for 5 to 7 minutes; or cook them in a small amount of liquid in a tightly sealed pan for 15 minutes. Once cooked, use them in any recipe that requires mushrooms. The flavor of porcinis blends especially well with Italian seasonings. Porcinis are also delicious when grilled. Brush the mushrooms with butter or oil just before placing them on the grill. Heat the mushrooms thoroughly, sprinkle them immediately with Parmesan cheese, and serve.
In addition to the porcini mushroom (Boletus edulis), there are several varieties of boletus mushrooms: red and yellow bolete, white king bolete, butter bolete, ragger’s bolete, and painted slippery cap. However, porcinis are definitely the most desirable for cooking and eating.
Porcini mushroom, 100g (raw)
Calories: 26
Protein: 2.5g
Carbohydrate: 5.1g
Total Fat: 0.2g
Fiber: 1.5g
*Excellent source of: Niacin (4.5mg)
*Good source of: Potassium (484mg) Selenium (11mcg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
