Porcini (King Bolete) - A Field & Kitchen Foraging Guide (PDF)

The king bolete - a stout, handsome mushroom with a brown bun-like cap and a swollen pale stem, carrying a deep, nutty, profoundly savoury flavour. The mushroom of Italian and Eastern European cooking, dried by the tonne for winter. Like other root-partner mushrooms it cannot be farmed - it is foraged from the forest. This is a field & kitchen guide: where and when to find them, the pores-not-gills test, the bad boletes to avoid, and how to harvest, cook and dry them.

A complete, beautifully illustrated 16-page PDF guide - instant download. EU VAT handled at checkout.