Boletus edulis
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2008-07-02T10:42:18Z
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{{Taxobox
| name = ''Boletus edulis''
| image = Boletus edulis EtgHollande 041031 091.jpg
| image_caption = ''B. edulis''<br>Wood near [[Rambouillet]], [[France]]
| image_width = 200px
| regnum = [[Fungi]]
| phylum = [[Basidiomycota]]
| classis = [[Agaricomycetes]]
| ordo = [[Boletales]]
| familia = [[Boletaceae]]
| genus = ''[[Boletus]]''
| species = '''''B. edulis'''''
| binomial = ''Boletus edulis''
| binomial_authority = [[Jean Baptiste François Pierre Bulliard|Bull.]]:[[Elias Magnus Fries|Fr.]]
}}
{{mycomorphbox
| name = Boletus edulis
| whichGills = adnate
| capShape = convex
| hymeniumType=pores
| stipeCharacter=bare
| ecologicalType=mycorrhizal
| sporePrintColor=brown
| howEdible=choice}}
'''''Boletus edulis''''' is an edible [[basidiomycete]] [[mushroom]]. Most commonly known as '''porcini''' (from the plural of its [[Italian language|Italian]] name ''porcino''), it has a number of common names, including '''cep''' (from its [[Catalan language|Catalan]] name ''cep'' or its [[French language|French]] name ''cèpe''), '''king bolete''' and '''penny bun'''.
The fruiting body is a large imposing mushroom the cap of which may reach {{convert|25|cm|in|0|lk=on|abbr=on}} in diameter and {{convert|1|kg|lb|1|lk=on|abbr=on}} in weight. Symbiotic, it forms an [[mycorrhiza|ectomycorrhizal]] association with pine and is found in pine forests and plantations in autumn.
Highly prized, ''Boletus edulis'' is commercially sold fresh in autumn in central and southern Europe but is also dried and distributed worldwide.
==Taxonomy==
''Boletus edulis'' was first described in 1783 by the French botanist [[Jean Baptiste François Pierre Bulliard|Pierre Bulliard]] and still bears its original name. Early alternate names include ''Boletus solidus'' by [[James Sowerby]] in 1809 and [[Samuel Frederick Gray|Gray's]] ''Leccinum edule''. It is the first named and type species of the genus ''[[Boletus]]'', the generic name derived from the [[Latin]] term ''Bōlētus'' 'mushroom' from the [[Ancient Greek]] βωλιτης,<ref>{{cite book | last = Simpson | first = D.P. | title = Cassell's Latin Dictionary | publisher = Cassell Ltd. | date = 1979 | edition = 5 | location = London | pages = 883 | id = ISBN 0-304-52257-0}}</ref> ultimately from ''bōlos''/βωλος 'lump' or 'clod'.<ref name="Liddell 1980">{{cite book | author = [[Henry George Liddell|Liddell, Henry George]] and [[Robert Scott (philologist)|Robert Scott]] | year = 1980 | title = [[A Greek-English Lexicon]] (Abridged Edition) | publisher = [[Oxford University Press]] | location = United Kingdom | id = ISBN 0-19-910207-4}}</ref> However, the βωλιτης of [[Galen]] is thought to have been the much prized ''[[Amanita caesarea]]''.<ref name = "Ramsbottom53">{{cite book | author = Ramsbottom J | year = 1953 | title = Mushrooms & Toadstools |pages=p. 6 | publisher = Collins | id = ISBN 1870630092}}</ref>
The French name ''cèpe'', or more fully ''cèpe de Bordeaux'', is derived from the [[Gascon language|Gascon]] ''cep'' 'trunk' for its fat stalk.<ref>{{cite book |last=Grigson |first=Jane |authorlink=Jane Grigson |title=The Mushroom Feast |pages=p. 8|year=1975 |publisher=Penguin |location=London |isbn=0-14-046-273-2}}</ref> The name ''porcini'' meaning 'piglets' in [[Italian language|Italian]], as the young fruiting bodies resemble little piglets. A similar idea saw them called ''suilli'' by the Ancient Romans. The English ''penny bun'' and [[German language|German]] ''Steinpilz'' 'stone mushroom' also refer to their rounded brownish shape. However in Austria it is called "Herrenpilz", the 'gentleman's mushroom'.<ref name = "Carluccio03">{{cite book | author = [[Antonio Carluccio|Carluccio A]] | year = 2003 | title = The Complete Mushroom Book |pages=p. 36-38| publisher = Quadrille | id = ISBN 1-84400-040-0}}</ref> They are known as ''hed tab tao'' in [[Thai language|Thai]].<ref name=Solomon/>
The mushroom is known as ''Ontto txuri'' or "the blond" in [[Basque language|Basque]], ''hřib pravý'' ([[Czech language|Czech]]), ''cep'' ([[Catalan language|Catalan]]), ''vargánya'' ([[Hungarian language|Hungarian]]), ''vrganj'' ([[Croatian language|Croatian]]), ''borowik szlachetny'' or ''prawdziwek'' ([[Polish language|Polish]]), ''baravykas'' ([[Lithuanian language|Lithuanian]]), ''белый гриб'' "white mushroom" or ''боровик'' ([[Russian language|Russian]]), ''dubák'' or ''hríb smrekový'' ([[Slovakian language|Slovakian]]), ''jurček'' or ''jesenski goban'' ([[Slovenian language|Slovenian]]), ''hrib'' or ''mânătarcă'' ([[Romanian language|Romanian]]), ''manatarka'' ([[Bulgarian language|Bulgarian]]), ''herkkutatti'' or "delicious bolete" ([[Finnish language|Finnish]]), ''harilik kivipuravik'' or "common bolete" ([[Estonian language|Estonian]]), ''Karljohan'' after King [[Charles XIV John of Sweden|Charles XIV John]]) or ''stensopp'' ([[Swedish language|Swedish]]), ''steinsopp'' ([[Norwegian language|Norwegian]]), ''Karl Johan'' or ''spiselig rørhat'' ([[Danish language|Danish]]), ''eekhoorntjesbrood'' ([[Dutch language|Dutch]]), ''vrganj'' ([[Serbian language|Serbian]]), ''牛肝蕈'' or "beef liver mushroom" ([[Traditional Chinese language|Traditional Chinese]]). It is also known as ''khubz el a'a'' or "crow's bread" in [[Arabic language|Arabic]] ([[Syria]] and [[Lebanon]]).
===Related forms===
Several similar species are sometimes considered subspecies or forms of this mushroom. In France, in addition to ''Boletus edulis'' (or ''cèpe de Bordeaux''), the most popular are
*''Tête de nègre'' ("negro’s head"; ''[[Boletus aereus]]''), much rarer than the ''Boletus edulis'', is by far the most appreciated by gourmets, as well as the most expensive. Usually smaller than the ''Boletus edulis'', it is also distinctively darker in colour.
*''Cèpe des pins'' ("pine tree cep"; ''[[Boletus pinophilus]]'' or ''[[Boletus pinicola]]'') grows among pine trees. Its pores are characteristically bright yellow. It is less appreciated by gourmets than the two other kinds of porcini, but remains a mushroom ranking above most others.
*''Cèpe d'été'' ("summer cep"; ''[[Boletus reticulatus]]'')
In parts of Colorado and New Mexico (and possibly elsewhere) there is a species ''[[Boletus barrowsii]]'', named after its discoverer Chuck Barrows. [http://botit.botany.wisc.edu/Toms_fungi/aug2004.html] It is mycorrhizal with Ponderosa pine and hence tends to grow in areas where there is less rainfall. Some find it as good as if not better than ''Boletus edulis''.
==Description==
The [[Pileus (mycology)|cap]] of this mushroom is 7-30 cm (3-12 in) broad at maturity, and slightly sticky. The color is generally reddish-brown fading to white in areas near the margin, and continues to darken as it matures. The [[Stipe (mycology)|stipe]] is 8-25 cm (3.5-10 in) in height, and up to {{convert|7|cm|in|1|abbr=on}} thick—rather large in comparison to the cap. The pores, which do not stain when bruised, are white in youth, fading to yellow and then to brown with age. The [[spore print]] is olive brown. Fully mature specimens can weigh about {{convert|1|kg|lb|1|abbr=on}}; a huge specimen collected on the [[Isle of Skye]], Scotland, in 1995 bore a cap of {{convert|42|cm|in|1|abbr=on}}, with a stipe {{convert|18|cm|in|1|abbr=on}} in height and {{convert|14|cm|in|1|abbr=on}} wide, and weighed in at {{convert|3.2|kg|lb|1|abbr=on}}.<ref>{{cite journal |author=Kozikowski GR |year=1996 |title=Foray Report from Skye |journal=Mycologist |volume=10 |pages=183–84}}</ref>
However, the most appreciated by gourmets are the young small porcini, as the large ones often harbor [[maggot]]s (insect larvae), and become slimy, soft and less tasty with age.
It is often confused with the very bitter and unpalatable ''[[Tylopilus felleus]]'', but can be distinguished by the reticulation on the stalk; in porcini it is a whitish net-like pattern on a brownish stalk whereas it is a dark pattern on white in the latter. Porcini have whitish pores while the other has pink. If in doubt, tasting a tiny bit of flesh will yield a bitter taste.<ref name = "Carluccio03"/>
It has been proposed as one of the safest wild mushrooms to pick for the table as there are no poisonous species that closely resemble it.<ref name = "Carluccio03"/> Perhaps the most similar would be the Devil's bolete (''[[Boletus satanas]]''), which is a similar shape though has a red stem and stains blue on bruising.<ref>Carluccio, p. 38</ref>
===Collection===
Cutting the stipe with a knife is alleged to run the risk of the left part rotting and destroying the mycelium. Fruiting bodies are instead collected by holding the stipe near the base and twisting gently. Peeling and washing are not recommended.<ref>Carluccio, p. 37</ref>
==Distribution and habitat==
[[Image:Fungo-Borgotaro-IGP.jpg|left|thumb|100px|Logo of the PGI Fungo di Borgotaro]]
''Boletus edulis'' can be found most commonly in [[Europe]] and [[North America]]. The mushroom can grow singly or in small clusters of two or three specimens. Its habitat consists of areas dominated by [[pine]] (''Pinus'' spp.), [[spruce]] (''Picea'' spp.), Eastern hemlock (''[[Tsuga canadensis]]'') and [[fir]] (''Abies'' spp.) trees. Not limited to these locations, the King Bolete is also found in hardwood forests containing oaks. It fruits from summer to autumn, following sustained rainfall. This mushroom can be found during the autumn in Syria and Lebanon where it grows in large clusters on decaying oak tree stumps. It has been recorded growing under ''Pinus'' and ''[[Tsuga]]'' in [[Sagarmatha National Park]] in Nepal.<ref>{{cite journal |author=Giri A, Rana P|year=2007|month=June|title=Some Higher Fungi from Sagarmatha National Park (SNP) and its adjoining areas, Nepal|journal=Scientific World |volume=5 |issue=5 |pages=67–74}}</ref>
It is well known to grow in the [[Borgotaro]] area of [[Parma]], [[Italy]], and has [[Protected designation of origin|PGI]] status there.
''Boletus edulis'' has been reported from the vicinity of [[Christchurch]] in [[New Zealand]], where it is likely to have been somehow introduced<ref>{{cite journal | quotes=no |author = Stringer A ''et al.''| year = 2004 | title = ''Boletus edulis'' Bull. Ex Fries in New Zealand| journal = Australasian Mycological Society Newsletter| volume = 1 | issue = 1 | pages = 6}}</ref>. It has been growing plentifully in association with pine forests in the southern [[KwaZulu-Natal Midlands]] in South Africa for more than 50 years. It is not indigenous to the region, and is believed to have been brought there with the import of pine trees.<ref>{{cite journal |author=Eiker A|year=1990|title=Commercial mushroom production in South Africa |journal=Bulletin|issue=418 | publisher = Department of Agricultural Development|location =Pretoria}}</ref><ref>{{cite journal |author=Marais LJ, Kotzé JM |year=1977|title=Notes on ectotrophic mycorrhizae of ''Pinus patula'' in South Africa|journal=South African Forestry Journal |volume=100|pages=61–71}}</ref>
==Culinary uses==
[[Image:Steinpilz 2006 08 3.jpg|thumb|A collection of Porcini of varying ages]]
As the name implies, ''Boletus edulis'' is edible, and a polled sample of people consider it superior to most other porcini in flavor and in texture—which is supported by its higher retail price.{{fact|date=January 2008}} It is described as nutty and slightly meaty, with a smooth, creamy texture. This mushroom has a distinct aroma reminiscent of [[sourdough]]. It has a higher water content than other edible mushrooms. When dried, ''Boletus edulis'' has more protein than all other commonly consumed vegetables apart from soybeans. However, some of this content is indigestible, though digestibility is improved with cooking.<ref name=Arora86>{{cite book |title=Mushrooms Demystified:A Comprehensive Guide to the Fleshy Fungi|author=Arora D|year=1986|publisher=Ten Speed Press|location=Berkeley, California|isbn=0898151694|pages=p. 30 }}</ref> Porcini are eaten and enjoyed raw, sautéed with [[butter]], ground into [[pasta]], in [[risotto]], in soups, and in many other dishes. They are a feature of many cuisines, including [[Provence|Provençal]],<ref>{{cite book |last=Olney |first=Richard |title= A Provençal Table|year=1995 |pages=31-32|publisher=Pavilion |location=London |isbn=1-85793-632-9}}</ref> and [[Vienna|Viennese]].<ref>{{cite book |last=Philpot|first=Rosl |title= Viennese Cookery|year=1965 |pages=139-140|publisher=Hodder & Staughton |location=London |isbn=}}</ref> They are used in soups and consumed blanched in salads in [[Thailand]].<ref name=Solomon>{{cite book |title=Encyclopedia of Asian Food |last=Solomon |first=Charmaine |year=1996 |publisher=William Heinemann Australia |location=Melbourne |isbn=0-85561-688-1|pages=p. 238}}</ref>
''Boletus edulis'', along with ''Boletus badius'' and other boletes can be dried by stringing them separately on twine and hanging close to the ceiling of a kitchen. Alternatively they can be cleaned, but they should not be washed, and then placed in a wicker basket or bamboo steamer on top of a boiler or hot water tank. Once dry, they are best kept in an airtight jar. Drying them in the oven is inadvisable as it can result in them being cooked and spoiling. Importantly for commercial production, porcini retain their flavor after industrial preparation in a pressure cooker or after canning or bottling, and are thus useful for manufacturers of soups or stews. The addition of a few pieces of dried porcini can significantly add to flavor.
[[Image:Pile of Porcini-2.jpg|left|thumb|250px|A pile of dried porcini at the [[Borgotaro]] festival of the porcino.]]
According to official figures, around 3000 tons were sold in France, Italy and Germany in 1988. However, the true amount consumed far exceeds this as collecting and informal sales are not included. They are widely exported and sold in dried form, reaching countries where they do not occur naturally, such as Australia. A 1998 survey estimates between 20,000 and 100,000 tons are consumed worldwide.<ref>{{cite journal|author=Hall IR, Lyon AJE, Wang Y, Sinclair L |year=1998|title=Ectomycorrhizal fungi with edible fruiting bodies. 2. ''Boletus edulis'' |journal=Economic botany |volume=52 |pages=44–56}}</ref>
As with other strictly mycorrhizal fungi, Boletus edulis has eluded attempts to cultivate it.<ref name=Arora86/>
==References==
*[http://www.fungodiborgotaro.com Fungo di Borgotaro Official site]
*[http://terra.ecol.klte.hu/gomba/html/boletus_edulis.html Hungarian Ízletes vargánya]
==External links==
* [http://americanmushrooms.com/ David Fischer's AmericanMushrooms.com]
==Footnotes==
{{Commons|Boletus edulis}}
{{reflist}}
[[Category:Fungi of Europe]]
[[Category:Fungi of North America]]
[[Category:Fungi of Asia]]
[[Category:Fungi of Africa]]
[[Category:Edible mushrooms]]
[[Category:Italian products with protected designation of origin]]
[[Category:Boletus]]
[[Category:Italian cuisine]]
[[Category:French cuisine]]
[[be-x-old:Баравік]]
[[bs:Vrganj]]
[[bg:Обикновена манатарка]]
[[ca:Cep (bolet)]]
[[cs:Hřib smrkový]]
[[da:Karl Johan (svamp)]]
[[de:Steinpilz]]
[[et:Harilik kivipuravik]]
[[es:Boletus edulis]]
[[eu:Onddozuri]]
[[fr:Cèpe de Bordeaux]]
[[it:Boletus edulis]]
[[lt:Tikrinis baravykas]]
[[hu:Ízletes vargánya]]
[[ms:Boletus edulis]]
[[nl:Eekhoorntjesbrood]]
[[ja:ヤマドリタケ]]
[[no:Steinsopp]]
[[nn:Steinsopp]]
[[pms:Boletus edulis]]
[[pl:Borowik szlachetny]]
[[ro:Hrib]]
[[ru:Белый гриб]]
[[sk:Hríb smrekový]]
[[sl:Jesenski goban]]
[[fi:Herkkutatti]]
[[sv:Stensopp]]
[[tr:Çörek mantarı]]
[[uk:Білий гриб]]
[[wa:Magnåve bolet]]