Fresh porcini or bay boletes

Description

Fresh porcini and bay boletes have an intense, earthy aroma with a nutty note; porcini are large, with creamy tubes and meaty caps in shades of brown, while bay boletes are usually smaller, darker, and more elastic. Their flavor is deep, umami, with a slight bitterness that is minimal after cooking, making them a valuable flavor addition. Nutritionally, they are low in calories, rich in plant protein, fiber, B vitamins, potassium, and selenium, as well as antioxidants and polysaccharides that support the immune system. Culinarily, they are suitable for soups, risottos, creamy sauces, grilled dishes, dumplings, and stews; they dry well and can be preserved in oil. They are stored short-term in the refrigerator in a paper bag, without washing before storing, cleaning with a brush and trimming the stem, and for longer storage, they can be dried or blanched and frozen after sautéing.