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Porcini 🇮🇹 CEP 🇫🇷 Penny Bun 🇬🇧 Steinpilz🇩🇪
(Boletus edulis)
(Poutine: is a Canadian dish of French fries, curds and gravy emerging from Quebec in the late 1950s)

GeorgeFlavour Fred
Yesterday I found my first Boletus edulis on a trip to one of my old spots growing up. It was huge but not really great cooking material. I made use of what I could for breakfast and fried them up on some toast and then made a stock from trim. Dehydrating for stock with these is a must especially when they aren’t in the best condition like this one, great to call on all year round. Although old the flavour is still potent it’s just a spongey mushroom at this point so I’m going all in and reducing the stock down until it’s a thick rich Unami porcini sauce/jus. The natural thickness that comes reducing these down makes it wonderfully thick… perfect for Poutine. It’s like a gravy really that’s thickened withought the thickening agent added but I don’t want to open up the conversation about gravy versus jus versus mushroom stocks etc. It was perfect to enjoy at the end of the day on the beach yesterday.

Author george

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