Fresh forest mushrooms (boletus, bay bolete)

Description

Fresh forest mushrooms, such as porcini and bay boletes, have a pleasant, earthy, and slightly nutty flavor, along with a meaty, firm texture. Porcini usually stand out with their creamy flesh and large cap with a smooth or slightly netted surface, while bay boletes have a darker cap and a spongy surface on the underside. They are low in calories, low in fat, and a source of protein, fiber, and B vitamins, as well as minerals such as potassium, selenium, and copper; they contain antioxidants and polysaccharides (beta-glucans) that support immunity and metabolism. In the kitchen, they are suitable for soups, sauces, risottos, pasta dishes, meats, and eggs, pairing well with cream, butter, garlic, and herbs; they can also be dried or pickled. For storage, it is best to keep them in a paper bag in the refrigerator for a few days; do not soak before cooling, and for longer storage, dry or blanch and freeze.