Porcini Mushrooms in season and ready for your kitchen!

King Bolete, Shiitake, and Pear
Puffballs at Century House Tavern

We found a honey hole for porcini mushrooms this week, and were happy to deliver over 50 pounds of fresh mushroom to select restaurants and brokers. We'll be picking more next week and as long as the weather permits. Please contact us to secure your order.

The King Bolete B. edulis is the most popular of the edible boletes. It's use in traditional Italian soups, pasta, and risotto, and the fact that it retains a lot of its quality when dried make it a staple ingredient in many cuisines and kitchens. Dried or pickled, most folks who use this mushroom have never had the opportunity to try it fresh. The thick, meaty, earthy mushroom is absolutely delectable, filling the kitchen with amazing fragrance and blasting the tastebuds with their powerful flavor.

In the southeast, there is some confusion as to whether or not ours is a subspecies or is just a variant of the same species. They are usually found in large groups of coppery domes in open pine forests, and can weigh over a pound each, although those large specimens are almost always past their "use by date". They have less-bulbous stems than their western counterparts, but everything else is the same- including the olive green pores on all but the youngest specimens and netted pattern on the stalk. There are some poisonous and inedible "look-similars", so use caution if you are foraging. Remember- NEVER EVER eat a mushroom you are not 100% certain of. If in doubt, throw it out.

If you don't feel like foraging, or if you are unsure of your hunting and identification skills, play it safe and contact us directly, or swing by Century House Tavern or 61 Main, or see Wolfscratch Farm at the Jasper Farmer's Market this weekend for a taste.
If you are on the south side, our friends at Honey Creek can help you out.