The porcini mushroom (Boletus edulis), called Herrenpilz in Austria, is considered the noblest and tastiest of the native mushrooms. Boletus are tubular mushrooms with bulbous stems and a cap diameter of up to 20 centimeters, although much larger specimens are also found.
This is what you should know about porcini mushrooms
Porcini mushrooms are protected in Germany and may only be collected in small quantities for personal use. Naturally, the mushroom occurs in deciduous, mixed and coniferous forests of Europe, Asia and North America. It has been successfully established in other regions, but it cannot be cultivated. The main harvesting season is from July to October. With its fawn cap, the light yellow to yellow-greenish tubes, which detach easily but do not discolor under pressure, and its strong stalk, it can only be confused with the inedible gall bitterling. Its reddish tubes as well as reticulation of the stalk are clear distinguishing features. The porcini has a firm fruiting body and an intense, nutty-buttery flavor. This is not lost during preparation and can be combined well. The fresh mushroom smells intensely of the forest. It is suitable for hearty game dishes as well as for pasta sauces and grilling. For hygienic reasons, like all wild mushrooms, it should not be eaten raw. When picking, young, smaller mushrooms with firm flesh are preferred. Porcini mushrooms are protected in Germany and may only be collected in small quantities for personal use.
Importance for health
The porcini mushroom as a seasonal and expensive food enriches especially the warm cuisine, but represents rather a delicacy and not an everyday dish. Due to its noble taste as well as its versatility, it is used in many typical regional dishes of its area of distribution. Because it is consumed only rarely and in small quantities, its importance for health is only moderate. However, certain valuable ingredients of the porcini mushroom can contribute to a balanced diet. In the food pyramid, mushrooms are ranked almost at the base and in the same field as vegetables: above drinks such as water and tea, but below whole grains and legumes. Most vegans use mushrooms as a welcome change in their diet. Protein, vitamins and trace elements help prevent deficiencies in this diet. Since porcini mushrooms are collected exclusively from the wild, there are also no concerns about possibly unethical farming practices.
Ingredients and nutritional values
Porcini mushrooms contain a relatively high protein content of four percent for mushrooms. More important, however, are their minerals and trace elements. Thus, at about 89 kcal, 100 grams of porcini provide an adult with more than half of his daily B5 requirement and nearly three-quarters of his folic acid requirement. The content of vitamin B3 (40 percent) and zinc (44 percent of an adult’s daily requirement) is also considerable. In addition, porcini mushrooms are low-fat (1.7 percent fat content) sources of dietary fiber. This crude fiber consists primarily of hard-to-digest chitin, hemicellulose and carbohydrates – a desirable combination for human digestion. The water content of porcini varies depending on the collection site and growing conditions, and is usually around 80 to 90 percent. Because porcini, like all wild mushrooms, can store toxic heavy metals, the German Nutrition Society recommends consuming no more than 250 grams of them per week.
Intolerances and allergies
Among the best known allergies and intolerances is a congenital or acquired intolerance to the protein of the fungus. Symptoms of such a reaction include stomach pain, nausea, and vomiting, but allergic skin reactions (eczema), runny nose, and severe breathing problems are also possible. If such a mushroom intolerance exists, the consumption of mushrooms and mushroom products must be completely avoided. The incidence of allergies to stand fungi is about the same as that to molds. Intolerance may also be due to a deficiency or absence of the enzyme trehalase, in which case the human body is unable to digest a carbohydrate of the fungus and reacts accordingly. Symptoms intensify with continued consumption. The porcini mushroom, unlike many other wild mushrooms, does not possess toxic ingredients that are only destroyed by thorough cooking, stewing or frying.Nevertheless, it should always be heated before consumption to rule out infection with the fox tapeworm. Many people do not tolerate the combination of mushroom and alcohol. Alcohol consumption in conjunction with a porcini meal is therefore not recommended. Porcini mushrooms and porcini dishes are perishable. Consumption of mushrooms or mushroom dishes that no longer appear fresh is therefore strongly discouraged.
Shopping and kitchen tips
Fresh porcini mushrooms are mostly sourced from Eastern Europe or the Balkans from July through November. Out of season, they are often imported from South Africa and have then already undergone a longer journey and cooling phase. Large, flawless specimens come at a price: a kilogram of porcini can cost 40 euros or more. Only quantities that can be prepared immediately should be purchased. It is advisable to clean fresh mushrooms as dry as possible from dirt and rinse them briefly only if necessary, so that they do not become soaked with water. Cleaned and dry specimens without bruises will keep for a maximum of two days if stored in an airy, dark and dry place, after which they should be processed as soon as possible. Specimens with maggot or mold infestation should be disposed of immediately. When picking mushrooms in the forest, only young, firm specimens should be taken. Large, soft-fleshed or watery mushrooms are better off where they were found than in the picking basket. Plastic bags and foils are absolutely unsuitable for transporting and storing mushrooms. Moisture accumulates in them, and the increased temperature promotes rotting and mold growth. Far more often the mushroom is sold cut and dried, canned or frozen. Leftovers after soaking dried mushrooms should be discarded, as should any liquid that escapes during thawing – alternatively, the frozen block is cooked thoroughly so that no thawing process is necessary before preparation.
Preparation tips
Dried mushrooms are mostly used to flavor and enhance sauces, ragouts or savory pies; fresh porcini are more versatile. An easy recipe for an appetizer is bruschetta with porcini topping. For this, half a kilogram of mushrooms is cut into bite-sized pieces and sautéed in olive oil with salt until hot. After about half a minute, reduce the heat and continue frying for one or two minutes. Then season with black pepper, some finely chopped garlic and a few fresh rosemary needles to taste. Stir in a tablespoon of white aceto balsamic or lemon juice, arrange on toasted slices of white bread rubbed with garlic. For a pasta sauce, clean and chop half a kilogram of porcini mushrooms and sauté again vigorously in butter with a finely chopped small onion and a tablespoon of equally finely chopped ham. Add salt, pepper and a cup of cream or crème fraîche (at least 30 percent fat content). Bring to the boil briefly and pour over the al dente pasta.
