MotherNature.com - Porcini Mushrooms

Known as the king of wild mushrooms, the porcini, or cepe, mushroom, is widely hunted and harvested throughout Europe, North America, Australia, China, and Mexico. Porcini mushrooms have a long, fleshy stalk, up to 10 inches (25cm) in length. The cap is fleshy, round, and convex, and can be smooth or velvety. The underside of the cap differentiates the porcini from most other mushrooms, as it is covered with vertical tubelike pores instead of gills. Porcini mushrooms have a rich, woodsy aroma.

Buying and storing tips

When purchasing fresh porcinis, select mushrooms with firm stems and a rich, woodsy aroma. If the stem is mushy or feels hollow, it is infested with insects. If the mushroom lacks fragrance, it is probably old and will not have much flavor. Fresh porcinis spoil quickly and should be eaten within a few days of collection or purchase. Keep them in a paper bag or wrapped in a cloth. Store both dried and canned porcinis in a cool, dry place.

Availability

Due to the fact that porcini mushrooms have not yet been successfully cultivated, fresh porcinis are rarely found in grocery stores. Dried, canned (from Germany and Switzerland), and frozen (from Spain) porcinis are available in gourmet grocery stores. Porcini oil, flavored with the mushrooms, is also available, and goes well with pasta.

Preparation, uses, and tips

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.

Nutritional Highlights

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, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

Health benefits and concerns

Kidney stones

Potassium reduces urinary calcium excretion, and people who eat high amounts of dietary potassium appear to be at low risk of forming kidney stones. The best way to increase potassium is to eat fruits and vegetables. The level of potassium in food is much higher than the small amounts found in supplements.

Multiple sclerosis (MS)

In one survey, researchers gathered information from nearly 400 people (half with MS) over three years. They found that consumption of vegetable protein, fruit juice, and foods rich in vitamin C, thiamine, riboflavin, calcium, and potassium correlated with a decreased MS risk.

Stroke

Researchers have found an association between diets low in potassium and increased risk of stroke. However, the association of increasing dietary potassium intake and decreasing stroke mortality only occurred in black men and hypertensive men in one study. Others have found an association between increased risk of stroke and the combination of low dietary potassium plus high salt intake. Increasing dietary potassium has lowered blood pressure in humans, which by itself should reduce the risk of stroke; however, some of the protective effect of potassium appears to extend beyond its ability to lower blood pressure. Maintaining a high potassium intake is best achieved by eating fruits and vegetables.

Health benefits and concerns for vegetables
Many health benefits and concerns associated with this food are applicable to other vegetables. Read about health benefits and concerns for vegetables for a full description.

PORCINI MUSHROOMS

Varieties

Buying and storing tips

Availability

Preparation, uses, and tips

Nutritional Highlights

Health benefits and concerns

	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Porcini Mushrooms PORCINI MUSHROOMS Introduction Buying and storing Preparation tips Nutritional highlights Health benefits and concerns References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale When purchasing fresh porcinis, select mushrooms with firm stems, and a rich, woodsy aroma. Known as the king of wild mushrooms, the porcini, or cepe, mushroom, is widely hunted and harvested throughout Europe, North America, Australia, China, and Mexico. Porcini mushrooms have a long, fleshy stalk, up to 10 inches (25cm) in length. The cap is fleshy, round, and convex, and can be smooth or velvety. The underside of the cap differentiates the porcini from most other mushrooms, as it is covered with vertical tubelike pores instead of gills. Porcini mushrooms have a rich, woodsy aroma. Varieties 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. Buying and storing tips When purchasing fresh porcinis, select mushrooms with firm stems and a rich, woodsy aroma. If the stem is mushy or feels hollow, it is infested with insects. If the mushroom lacks fragrance, it is probably old and will not have much flavor. Fresh porcinis spoil quickly and should be eaten within a few days of collection or purchase. Keep them in a paper bag or wrapped in a cloth. Store both dried and canned porcinis in a cool, dry place. Availability Due to the fact that porcini mushrooms have not yet been successfully cultivated, fresh porcinis are rarely found in grocery stores. Dried, canned (from Germany and Switzerland), and frozen (from Spain) porcinis are available in gourmet grocery stores. Porcini oil, flavored with the mushrooms, is also available, and goes well with pasta. Preparation, uses, and tips 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. Nutritional Highlights 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, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. Health benefits and concerns Kidney stones Potassium reduces urinary calcium excretion, and people who eat high amounts of dietary potassium appear to be at low risk of forming kidney stones. The best way to increase potassium is to eat fruits and vegetables. The level of potassium in food is much higher than the small amounts found in supplements. Multiple sclerosis (MS) In one survey, researchers gathered information from nearly 400 people (half with MS) over three years. They found that consumption of vegetable protein, fruit juice, and foods rich in vitamin C, thiamine, riboflavin, calcium, and potassium correlated with a decreased MS risk. Stroke Researchers have found an association between diets low in potassium and increased risk of stroke. However, the association of increasing dietary potassium intake and decreasing stroke mortality only occurred in black men and hypertensive men in one study. Others have found an association between increased risk of stroke and the combination of low dietary potassium plus high salt intake. Increasing dietary potassium has lowered blood pressure in humans, which by itself should reduce the risk of stroke; however, some of the protective effect of potassium appears to extend beyond its ability to lower blood pressure. Maintaining a high potassium intake is best achieved by eating fruits and vegetables. Health benefits and concerns for vegetables Many health benefits and concerns associated with this food are applicable to other vegetables. Read about health benefits and concerns for vegetables for a full description.

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