I brought my treasure home, sliced them up and sauteed them in gänseschmalz (goose fat), with sea salt and pepper. Oh, the scent as they cooked! I gave myself a mushroom facial, just hanging over the pan and inhaling, until my glasses fogged up - HA! I'd like to say that they ended up in a risotto al funghi, but they went straight from the pan into my mouth. Nirvana.....~OMMM~.
Boletus edulis, known also as King bolete, porcini, cepe, cep or Steinpilz, is a choice edible mushroom found from June to October. Found underneath conifers, birch and aspen at alpine elevations. The cap can reach 25 cm/10 in. in diameter and can weigh up to 1 kg./2 lbs. My God, I would have a gastronomic orgasm if I saw one that size. My friend in Munich collects them in the autumn and, in good years, dries enough to send me a big bag of them for Christmas. Have I mentioned I love her? Dried porcinis smell wonderful...like smoked earth. Some of the names for them can be really cute, in translation. For instance - eekhoorntjesbrood (Dutch) which means 'squirrels' bread', porcini (Italian) which means 'piglets', and 'penny bun' (English).
So, off I will go tomorrow, with my mushroom knife, cloth bag, my mushroom-hunting cat and hope. If I'm lucky, there will be another pan of 'shrooms to eat!
Porcini, my big, huggable cat