The Porcini Chronicles
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The Porcini Chronicles
The most valued wild mushroom.   Grows in Europe, USA,  China.  Known as cep, cepé, penny bun, seta calabaza, steinpilz, karljohansvamp, mei wei niu gan jun, etc.  Boletus edulis is the scientific name.
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Porcini Dust - Low-Carb Scams

Porcini Dust - Low-Carb Scams | The Porcini Chronicles | Scoop.it
I have been making and using this dust for 25 years (long before Amazon ever existed) and it is the most ridiculously easy-to-make and best stuff I have ever cooked with. Restaurant customers had no idea what the flavor was but boy oh boy they sure knew they liked it.
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How to make a Modelling Clay Boletus (Weasel's Tutorials)

Русская версия урока: https://www.youtube.com/watch?v=Z7lMxlxwrNE Let's create a modelling clay orange-cap boletus. How to make a clay Orange-Cap Boletus htt...
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30 G Seeds Spores Boletus Edulis CEP Porcini Mushrooms Mycelium Fungus Grow Kit | eBay

30 G Seeds Spores Boletus Edulis CEP Porcini Mushrooms Mycelium Fungus Grow Kit | eBay | The Porcini Chronicles | Scoop.it
30 g Seeds Spores Boletus Edulis Cep Porcini Mushrooms Mycelium Fungus Grow Kit in Home & Garden,Yard, Garden & Outdoor Living,Plants, Seeds & Bulbs | eBay
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Do anybody still get fooled by this kind of hoax? You can't grow Porcini this way.
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Porcino watercolor

Porcino watercolor | The Porcini Chronicles | Scoop.it
« Boletus Edulis (penny bun, porcino, or king bolete, usually called porcini) #mycology #mushroom #BoletusEdulis #watercolor »
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The Classic: Porcini Risotto with a Nebbiolo

The Classic:  Porcini Risotto with a Nebbiolo | The Porcini Chronicles | Scoop.it

I’m loving the way we are making are way around the map of Italy for the new monthly Italian Food, Wine and Travel event started by Jen at Vino Travels. We started with Veneto, which brought back good memories of our honeymoon, and I served up a swordfish dish along with some Valpolicella. I haven’t been to the Piemonte region in Northeastern Italy, but I feel like I have travelled there through enjoying the region’s wines on a regular basis.  I have found a good risotto dish to be a good partner for the Nebbiolo grape found in the area, so today I am sharing my recipe for Porcini Mushroom Risotto.


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South Africa: Boletes from Hamilton Russel vineyards

South Africa:  Boletes from Hamilton Russel vineyards | The Porcini Chronicles | Scoop.it

HamiltonRussellVineyards

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A nice collection of boletes, though I am not sure if I can see a porcini...

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The sloppy food writer: Pot Roasted Chicken with NOT Porcini Mushrooms

The sloppy food writer:  Pot Roasted Chicken with NOT Porcini Mushrooms | The Porcini Chronicles | Scoop.it
For the month of February, Nomss is excited to partner with FoodiePages to feature the February Chef’s Box curated by David Gunawan of Farmer’s Apprentice in Vancouver.
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Some food writers think we are stupid and don't recognize a crimini (or aroma mushroom or small portbello or whaterer you call the brown variety of the classic white button champignon (Agaricus bisporus) from the real stuff.  Just look at this picture of pot roast chicken with NOT! porcini mushrooms...

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Borowik sosnowy (Boletus pinophilus) 2014

08-10.2014.
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A nice catch of perfect Boletus pinophilus on a quiet hunt. 

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Le varieta di funghi porcini

Le varieta di funghi porcini | The Porcini Chronicles | Scoop.it
Caratteristiche dei funghi porcini comuni o Boletus edulis e di tutte le altre varietà di porcino; habitat e zone di crescita in Italia di questi meravigliosi funghi, i porcini.
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An Italian mushroom site,  not very scientific,  but it is interesting to see the Italian names also for non-Boletes. 

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Boletus pinophilus 

Boletus pinophilus  | The Porcini Chronicles | Scoop.it

With a complex taxonomy, and sometimes considered a subspecies of Boletus edulis,Boletus pinophilus (Boletaceae) is a species of edible bolete known for its pleasant smell and taste. It forms mycorrhizal relationships with pines (Pinus), fir (Abies), and spruce (Picea), and can be found in coniferous or mixed forests in Europe an America.

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The Mushroom Man Eric Schramm discusses current bizarre 'shroom season

The Mushroom Man Eric Schramm discusses current bizarre 'shroom season | The Porcini Chronicles | Scoop.it

The large boletes, commonly known as porcinis, with large brown caps and tubes that extend downward from the underside of the cap, rather than gills, have all been cut in half lengthwise to expose any live worms. The worm trails are obvious. "Sometimes when I open them up, they wave at me." Then they are rubber-banded back together for sale.

 
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Nice porcini painting!

Nice porcini painting! | The Porcini Chronicles | Scoop.it
BOLETES in the Pacific Northwest on canvas. One of our New Product for December Boletus Edulis 12x18 Giclee HeadedWest http://headedwest.authsafe.com/
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Pulled Porcini Sliders

Pulled Porcini Sliders | The Porcini Chronicles | Scoop.it
Pulled Porcini Sliders. *tee hee* I love word puns. I also love jack fruit, it makes the perfect Plant Based Pulled 'Pork'. Adding a hearty sliced mushroom to the mix really amped up the oomph factor here.
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The porcino: Born to be wild | Pål Karlsen | TEDxArendal

For 2000 years the porcino has been one of the favorite foods of high society and been hailed by chefs as the King of Mushrooms! From the Roman emperors, via...
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It's me!
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Boletus Aereus 2015 [HD]

Boletus Aereus & Boletus Reticulatus 2015, Onddo beltza, bolet bronze, porcini aereus, hongo negro "Porch Swing Days - faster" Kevin MacLeod (incompetech.com...
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Nice to have? Boletus Edulis Fridge Magnets

Nice to have?  Boletus Edulis Fridge Magnets | The Porcini Chronicles | Scoop.it
Three Boletus Edulis mushroooms over white background
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If you are into porcini,  you probably have no choice: must have....

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Want to be fooled? Buy this...

Want to be fooled?  Buy this... | The Porcini Chronicles | Scoop.it
in Home & Garden, Yard, Garden & Outdoor Living, Flowers, Trees & Plants
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You can't grow porcini!  Still - the offer is "25 g BOLETUS EDULIS penny bun porcino cepe mushroom mycelium spores spawn seeds"

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Boletus edulis 1.0

Boletus edulis 1.0 | The Porcini Chronicles | Scoop.it

Within the framework of the JGI Mycorrhizal Genomics Initiative, we are sequencing a phylogenetically and ecologically diverse suite of mycorrhizal fungi (Basidiomycota and Ascomycota), which include the major clades of symbiotic species associating with trees and woody shrubs. Analyses of these genomes will provide insight into the diversity of mechanisms for the mycorrhizal symbiosis, including ericoid-, orchid- and ectomycorrhizal associations.

 

The Boletus edulis species complex includes ectomycorrhizal fungi producing edible mushrooms highly prized worldwide. B. edulis cultivation is a challenge targeted by many agro-food biotech companies involved in mushroom crop production. Unfortunately, a major problem up to now is that only a few ECM fungal species can be induced to fruit in co-culture in interaction with their hosts (ie., in tree nursery). Deciphering fruit body production by using molecular genetics and a better understanding of the developmental processes underlying fruiting in this charismatic edible model would undoubtly help in mushroom production/cultivation. Population genomics of B. edulis populations will also provide informations on fruiting in natural conditions.

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Bone Broth with porcini tea?

For those wanting to amp up the flavor, Rosenberg offers add-ins: Bragg apple cider vinegar and liquid aminos; Ozuké's kimchi and ruby calendula kraut; and mushroom tea made from steeping dried porcini and shiitake mushrooms. The key is to go light—a drop here, a drop there so as not to overpower the broth. Rosenberg's perfect combo: barnyard broth plus a dribble of apple cider vinegar, a dash of liquid aminos, and a hint of mushroom tea.


The bone broth phenomenon may seem new to Americans but in many Asian countries broth has long been a breakfast mainstay. "If you think of it, bone broth makes a lot of sense," Rosenberg says. "In Thailand breakfast is a bowl of broth with a meatball and scallions."

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A big porcini

A big porcini | The Porcini Chronicles | Scoop.it
@EssereSamu Signor Porcino,prego. pic.twitter.com/AvE250Kc4m
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Not the best photoshop work,  but acceptable....

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Steinsoppen, den mangfoldige

Steinsoppen, den mangfoldige | The Porcini Chronicles | Scoop.it
En av de beste soppene du kan finne er steinsopp. Ikke bare er den lett å kjenne igjen, den er også lett å tilberede. Og en av de få soppene du kan spise rå. Det er steinsoppår i år. Ikke siden 199...
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Matartikler.no  publiserte to fine artikler om steinsopp på ettersommeren. Verdt å lese, både som bakgrunn om soppen og for å plukke opp noen oppskrifter.  Her er lenkten til den første,   sjekk i bunnen av nettsiden for lenke til neste.

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Chocolate-covered fermented ceps!

Chocolate-covered fermented ceps! | The Porcini Chronicles | Scoop.it
The culinary event of the century. Chef Rene Redzepi and his team in Japan. 60,000, yes, sixty-thousand people, on the waiting list. I was lucky as I was contacted by someone in New Zealand who had...

Via Frank Kusters
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And the dessert?  "The meal ends with this fun presentation of cinnamon roots and chocolate-covered fermented cepes"

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Porcini dessert....

Porcini dessert.... | The Porcini Chronicles | Scoop.it

Truffle Popup - dessert 2 - chocolate truffle fondant, Foie gras ice cream, porcini meringues, chocolat soil, matcha moss #sweetlivingforest #popup #truffles#foodporn #foiegras

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