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Boletus edulis (English: cep, penny bun, porcino or porcini) is a basidiomycete fungus, and the type species of the genus Boletus.. Prized as an ingredient in various culinary dishes, B. edulis is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto.
It is classified in the section Boletus of the genus Boletus, commonly known as the porcini mushrooms. First reported to science in 2010, [ 1 ] the species was officially described in 2014. It is found in mixed evergreen and deciduous forests of Thailand, where it fruits singly to scattered in soil under Pinus and Castanopsis trees.
The following is an incomplete list of species of the mushroom genus Boletus.The genus has a widespread distribution and contains about 300 species. [1] However, the genus is polyphyletic, and approximately only 10 percent of the described species are actually members of the Boletus sensu stricto clade (Singer's Boletus section Boletus, also known as the "Porcini Clade").
A positive reaction of Schaeffer's test, which uses the reaction of aniline and nitric acid on the surface of the mushroom, is indicated by an orange to red color; it is characteristic of species in the section Flavescentes. The compounds responsible for the reaction were named schaefferal A and B to honor Schäffer. [3]
A. bisporus, also known as the common button mushroom, is of particular socio-economic importance in developed countries. [4] Agaritine content varies between individual mushrooms and across species. [2] Agaritine content (% fresh weight) in raw Agaricus bisporus, for example, ranges from 0.033% to 0.173%, with an average of 0.088%. [5]
Ray's recipe for turkey porcini ragù uses dried, sliced porcini mushrooms, a pound of leftover Thanksgiving turkey, turkey or chicken stock, red wine, onion, garlic, crushed tomatoes, and more.
The porcini, Boletus edulis, showing the solid looking, spongy bottom surface, which is the defining characteristic of boletes. A bolete is a type of mushroom, or fungal fruiting body. It can be identified thanks to a unique cap. On the underside of the cap there is usually a spongy surface with pores, instead of the gills typical of
6 oz dried porcini mushroom; 2 lb penne or other long tubular pasta; salt; 8 oz cremini mushroom, sliced; 8 oz button mushroom, sliced; 1 stalk celery, finely chopped; 1 large carrot, finely chopped;