A type of fungus also known as ceps, penny bun mushrooms, porcino or king bolete. Scientifically called Boletus edulis.
An edible mushroom tagged as "the wild mushroom par excellence" by an Italian chef and restaurateur, considered one of the safest wild mushrooms. Rich-tasting wild italian mushroom with a nutty, a little bit meaty with a hint of earthy taste, smooth and creamy texture, and a distinct aroma.
Popular gourmet mushroom, highly regarded as an ingredient to a variety of dishes and recipes and used in many cuisines. Particulary popular in soups, risotto or pasta.
This fungus provides a good nutritional profile due to its content of nutrients and production of various organic compounds providing a boost in health and nutrition.
High in protein, dietary fiber, vitamins and minerals. Low in digestive carbohydrates and in fat. Good source of iron, and potassium. A good boost to the immune system with its 7% vitamin C content for every 100g serving. It is also high in B vitamins and copper. It also produces a variety of compounds, antioxidants and phytochelatins, that help the organism resist toxic heavy metals.
Ideal for any diet. It is high in protein and fiber but low in calories, ideal for a weight loss diet. It will help make you feel full and avoid unnecessary snacking. Adding its meaty taste makes it perfect for vegetarian and vegan diet.
High antioxidants food with anti-inflammatory properties potentially reducing the risk of chronic inflammation and its related diseases like arthritis, . Its organic compounds may help eliminate cancer cells, particularly in colon. Also, its high fiber content may help promote digestive health and protect against colorectal cancer.
- sautéed with butter, grilled or oven-roasted
- ground into pasta, mixed in stir-fried vegetables in olive oil, added in soups or stews, gravy or sauces
- excellent in casseroles, beef in mushroom, chicken with mushrooms, and in many other dishes
Farfalle with Spinach and Mushrooms
*recipe courtesy of The Bon Appétit Diet
Serves 1 person
1/2 cup cooked farfalle (or other pasta according to your preference), cooked according to package instructions
1 tsp olive oil
½ medium onion, chopped
3 oz Porcini mushrooms
2 cloves garlic, minced
1 cup thinly sliced spinach, fresh
2 tablespoon parmesan cheese
In a large skillet, heat 1 teaspoon of olive oil. Add onion, mushrooms, and garlic; cook and stir for 2-3 minutes or until mushrooms are nearly tender.
Stir in spinach and cook for 1 minute or until heated through and spinach is slightly wilted.
Add pepper to taste.
Stir in cooked pasta. Toss gently to mix. Sprinkle with cheese.