Boletus edulis (Porcini mushroom)

Prized as an ingredient in various foods, Boletus edulis (English: cep, penny bun, porcino, or king bolete, usually called porcini) is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto. The mushroom is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fiber. Although it is sold commercially, it is very difficult to cultivate. Available fresh in autumn in Central, Southern and Northern Europe, it is most often dried, packaged and distributed worldwide. Keeping its flavor after drying, it is then reconstituted and used in cooking. B. edulis is one of the few fungi sold pickled. The fungus also produces a variety of organic compounds with a diverse spectrum of biological activity, including the steroid derivative ergosterol, a sugar binding protein, antiviral compounds, antioxidants, and phytochelatins, which give the organism resistance to toxic heavy metals.
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