Porcini Mushroom

The king of autumn forests. Boletus edulis has a fleshy, dense texture and an incomparable roasted hazelnut flavor. Cutting the porcini reveals spongy tubes under the cap, ideal for thickening sauces. Cooked persillade-style, the golden crust that forms on the grilled stem is the result of the caramelization of the mushroom's sugars. Oil infused with porcini trimmings (low-temperature cooking at 80°C) is a formidable elixir for finishing a risotto.