Porcini mushrooms are a type of wild edible fungi that are often described as nutty and earthy with a meatiness in flavor and texture. They are brown-capped mushrooms with thick, white stalks, and the caps can range in size from an inch to nearly a foot, but most collected specimens are no more than a few inches. Porcini mushrooms are a cult favorite in the culinary arts for their rich flavor and numerous health benefits. They are a seasonal treat, appearing for a short month or two in autumn and sometimes again in the late spring. Due to their status in fine cuisine, their short season, and how difficult they are to cultivate, porcini mushrooms can be pricey.

Porcini mushrooms can be prepared in various ways, such as sautéed, braised, fried, grilled, or stewed. They tend to be prepared simply to maintain their flavor and texture, and are often served as a side dish or added to risotto or pasta. The broth produced by soaking dried porcini adds a depth of flavor to soups and recipes that use stock, and the rehydrated mushrooms can be chopped and added to dishes. Porcini mushrooms are sometimes confused with shiitake mushrooms, but shiitake mushrooms have a meatier flavor with less earthy mushroom taste and cost less than porcini.

Porcini mushrooms are a rare treat, appearing for a short month or two in autumn and sometimes again in the late spring. Fresh porcini mushrooms can be found sold by the ounce or small container in specialty markets and farmers markets while in season, while dried porcini are available year-round at Italian and specialty markets or online. Porcini mushrooms are mycorrhizal, which means that the underground vegetative growth of the mushroom enters into a symbiotic relationship with the roots of plants, making them difficult to cultivate.

In summary, porcini mushrooms are a type of wild edible fungi that are known for their nutty and earthy flavor and meaty texture. They are a seasonal treat that can be prepared in various ways and are often served as a side dish or added to risotto or pasta. Porcini mushrooms are mycorrhizal, making them difficult to cultivate, and are often sold dried due to their short season and high price.