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Porcini (Boletus edulis)
Bernie · Public domain
Edible species

Porcini

Boletus edulis · Boletaceae

Porcini are among Europe's most prized wild mushrooms, with a brown cap like a well-baked bun, a sponge of pores instead of gills underneath, and a stout, net-patterned stem.

FamilyBoletaceae
SeasonJun–Nov
Spore printOlive brown
Cap width8–30 cm
Stem length8–25 cm
Records in Turkey12 records
CultivationWild only
StatusEdible species

Porcini are among Europe's most prized wild mushrooms, with a brown cap like a well-baked bun, a sponge of pores instead of gills underneath, and a stout, net-patterned stem. They are used in soups, pasta and risotto, and keep their flavour when dried.

Also called: cep, penny bun, king bolete Turkish: Çörek mantarı, porçini, ayı mantarı

Porcini

How to recognise it

Porcini, part by part

No ring or volva Spore print: Olive brown Faint and pleasant with a mild nutty taste. White flesh that does not change colour when cut.

Cap — Porcini
Cap8–30 cm; hemispherical, then flattening; chestnut to pale brown with a lighter margin; slightly sticky when moist.
Pores — Porcini
PoresNo gills: tubes with small round pores, white and "stuffed" when young, then yellow, finally olive-green. They do not stain when pressed.
Stem — Porcini
Stem8–25 cm tall, 2–7 cm thick; club-shaped when young; upper part covered in a fine white net pattern.

When and where

Jun–Nov

  1. Jan
  2. Feb
  3. Mar
  4. Apr
  5. May
  6. Junin season
  7. Julin season
  8. Augin season
  9. Sepin season
  10. Octin season
  11. Novin season
  12. Dec

Porcini fruit from June to August and from September to November, flushing after rain in warm weather and again in autumn as the soil cools.

Where do porcini grow?

Porcini grow in broadleaf and conifer forests, in partnership with the roots of beech, birch, oak, chestnut, pine, spruce and fir (ectomycorrhizal). They come up on acidic soils and along forest tracks.

In Turkey

In Turkey, porcini records come mainly from the eastern Black Sea region (Trabzon, Artvin) and the Istranca (Strandzha) and Istanbul forests. They are very prone to maggots, so check every one you pick carefully.

  • İstanbul4
  • Kırklareli3
  • Artvin2
  • Sakarya1
  • Samsun1
  • Trabzon1

12 observations on our map (GBIF, iNaturalist). Record density also reflects where observers work.

Latest porcini observations

See on the map

In its habitat — Porcini
In its habitat
In its habitat — Porcini
In its habitat

Look-alikes

What could it be confused with?

Inedible

Bitter bolete Tylopilus felleus

Pinkish pores and a dark net on the stem; very bitter, and cooking makes it worse.

Poisonous

Devil's bolete Rubroboletus satanas

Red stem, flesh turns blue when cut; poisonous.

In the kitchen

Cooking with porcini

Mushroom risotto Pasta & risotto Mushroom risotto A creamy Italian risotto made with dried porcini and fresh button mushrooms, built up with hot stock one ladle at a time. 57 min Dried porcini Homemade mushroom powder Pickles & preserves Homemade mushroom powder A deeply savoury powder made from dried shiitake and porcini that lifts soups, sauces and meat rubs. Makes about 75 g, one small jar. 1 hr Shiitake

What goes well with porcini

  • hot water
  • arborio rice
  • hot chicken or vegetable stock
  • olive oil
  • butter
  • onion
  • garlic
  • dry white wine
  • parmesan
  • flat-leaf parsley

The ingredients that come up most in our 2 recipes with porcini.

Storing porcini

Fresh · fridge3–7 daysKeep fresh porcini unwashed in a paper bag in the fridge; delicate species are at the short end. Source
FrozenA few monthsFreeze porcini cooked, not raw: sauté and cool them first. Source
DriedA few months – 1 yearKeep dried porcini in an airtight jar in a cool, dry, dark place. Source

How to store mushrooms: the full guide →

What it contains

Porcini are reported to be low in fat and digestible carbohydrate, and high in protein, vitamins, minerals and fibre (Wikipedia, with references). Source

General information, not a health claim.

Grow it, buy it

Porcini price list

Porcini price list
ProductUsMarket (sourced, dated)
Fresh porciniIn preparation · notify me—
Dried porciniIn preparation · notify me—

Our prices for porcini are published when the product is ready; for now we take waiting-list sign-ups. The market column shows prices seen on other sellers' pages on the date given; they are not our prices and may have changed.

Grow kits →

Frequently asked questions

Are porcini edible?

Yes, porcini is an edible species. Eat a wild one only after an expert has identified it with certainty: it can be confused with Devil's bolete (Rubroboletus satanas).

When is porcini season in Turkey?

In our calendar, porcini season runs Jun–Nov. Porcini fruit from June to August and from September to November, flushing after rain in warm weather and again in autumn as the soil cools.

Where do porcini grow?

Porcini grow in broadleaf and conifer forests, in partnership with the roots of beech, birch, oak, chestnut, pine, spruce and fir (ectomycorrhizal). They come up on acidic soils and along forest tracks.

Where are porcini found in Turkey?

In Turkey, porcini records come mainly from the eastern Black Sea region (Trabzon, Artvin) and the Istranca (Strandzha) and Istanbul forests. They are very prone to maggots, so check every one you pick carefully.

What can porcini be confused with?

Porcini can be confused with bitter bolete (Tylopilus felleus, inedible) and Devil's bolete (Rubroboletus satanas, poisonous). Look-alikes are compared on this page.

What is porcini called in Turkish?

In Turkish, porcini (Boletus edulis) is called Çörek mantarı; other local names include porçini and ayı mantarı.

Related species

All species → · Identify by photo →

Sources (6)
Photo credits (10)