Boletus Mushrooms

Boletus mushrooms, commonly called boletes, are fleshy edible mushrooms native to temperate regions including Europe, North America, and Australia. They generally grow in evergreen forests (pine, fir, spruce) or deciduous woods (oak, beech, chestnut).

Also known as cèpe mushrooms or porcini mushrooms, boletes have a long, fleshy stalk up to 10" high. Thick and firm, it is topped by a fleshy cap. Depending on the type of bolete, the generally round, convex cap can be either smooth or velvety. Anywhere from 2 1/2" to 12" across, it can be a number of different colors, including yellow, red, brown, pink, whitish, and grayish. The underside of the cap is covered with vertical tubelike pores, rather than the “gills” found on the underside of most mushrooms’ caps. Boletes come in several dozen varieties, including the king bolete, bragger’s bolete, and painted slippery cap.

Nutritional Information: Boletus Mushrooms

Nutrient		Raw (per 100 g)
Water		89%
Protein		3 g
Fat		0.4 g
Calories		14

Boletes are rich in potassium and a good source of riboflavin.

How to Buy Boletus Mushrooms

Boletes are usually sold dried. When buying fresh boletes, look for smaller mushrooms, as boletes tend to have more flavor when young.

How to Store Boletus Mushrooms

Boletes are fragile and should be eaten as soon as possible, though if need be you can store them in the refrigerator for a few days in a paper bag or in a dish covered with a clean cloth. Do not use plastic bags. Certain species change color quickly when cut or broken, so handle boletes carefully.

How to Prepare Boletus Mushrooms

Boletes sold in stores are generally clean, but there are a few helpful preparation steps to keep in mind:

Stems: The base of the stem should be removed with a sharp knife, especially if it appears overripe or worm-eaten.
Caps: Remove the vertical tubes under the cap if they are slimy. They detach easily.

Dried boletes must be rehydrated by soaking them in hot water for 20 minutes. The leftover soaking liquid can be strained and used for its flavor.

How to Cook Boletus Mushrooms

Boletes can be eaten raw but are better cooked. Avoid combining them with strong-tasting ingredients, which can mask their flavor. They are delicious braised or cooked in oil with shallots, garlic, parsley, and white wine. They’re also good in soups and casseroles, and are often used in Italian cooking. Cook them in any of the following ways:

Sautéed: Place just a teaspoon or so of oil in a saucepan and sauté the mushrooms over medium heat for 5–7 minutes.
Heated in a closed pan: Cook them over medium heat with very little oil in a tightly closed pan on the stove for 15 minutes.
Heated in the oven: Cook them in a tightly closed pan at 375°F in the oven for 15–20 minutes.