Funghi

Porcini

Porcini (Boletus edulis and close allies), also called cep or penny bun, is a thick-stemmed wild bolete with nutty, meaty flavour and a soft pore surface instead of gills. Fresh porcini are seasonal luxuries; dried slices are a year-round umami backbone for risottos, ragùs, and broths. Related king boletes share culinary use under the porcini name in trade. Avoid waterlogging—dry-sauté or gentle roasting protects texture.

Also known as: Porcino, Cèpe, Steinpilz, Borowik, Belyy grib, Penny Bun / Cep

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Cap

Pores

Stem

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles. Showing 10 of 13.

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Cèpe

Boletus rex-veris

Boletus aereus

Boletus pinophilus

Boletus reticulatus

Pine Bolete

Spring King

Dark Cep

Cep

Boletus edulis

View all 13 breeds & varieties

Characteristics

Preparations

BoiledCannedChilledChoppedDicedDriedFermentedFreeze DriedFreshFrozenGrilledHalvedMincedPickledPowderPreservedRoastedSaltedSautéedSlicedSmokedSteamedStuffedTornWhole

Provenance

BiodynamicForagedLocally GrownLog GrownOrganicPesticide FreeSeasonalSingle OriginSubstrate GrownWild Harvested

Sources

Indoor FarmedOutdoor FarmedWild

Traits

AromaticEarthyMeatyNuttyRichSavouryUmamiWoodsy

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 28.7

Amount per 100 g

Total Fat 0.41 g
Saturated Fat 0.1 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.2 g
Cholesterol 0 mg
Sodium 10 mg
Salt 0.05 g
Total Carbohydrate 4.29 g
Dietary Fibre 1.94 g
Total Sugars 1.59 g
Complex / starch 0.47 g
Protein 3.19 g
Water 94.8 g

Detailed nutrients

Energy 28.7 kcal
Water 94.8 g
Carbohydrates 4.29 g
- Sugars 1.59 g
  - Monosaccharides 1.12 g
  - Disaccharides 0.48 g
- Starch 0.47 g
  - Amylose 0.12 g
  - Amylopectin 0.35 g
  - Digestible Starch 0.4 g
  - Resistant Starch 0.05 g
- Fibre 1.94 g
  - Soluble Fibre 0.68 g
  - Insoluble Fibre 1.26 g
Protein 3.19 g
- Fungal Protein 3.03 g
Fat 0.41 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
  - Omega-3 0.02 g
  - Omega-6 0.1 g
Vitamins 63.5 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.45 mg
- Vitamin B3 — Niacin 4.48 mg
- Vitamin B5 — Pantothenic Acid 1.67 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 8.7 µg
- Vitamin B9 — Folate 21.6 µg
- Vitamin C 2 mg
- Vitamin D 3.2 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
Minerals 273 mg
- Major Minerals 266 mg
  - Calcium 58 mg
  - Sodium 10 mg
  - Potassium 198 mg
- Trace Minerals 6.7 mg
  - Iron 1.3 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.45 · vitamin-b3-niacin: 4.48 · vitamin-b5-pantothenic-acid: 1.67 · vitamin-b6: 0.11 · vitamin-b7-biotin: 8.7 · vitamin-b9-folate: 21.6 · vitamin-d: 3.2 · vitamin-e: 0.11 · vitamin-k: 1.1 ·

Minerals

Sodium: 10.04 · Potassium: 198 · Calcium: 58 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·

Mushrooms are high-water fungal tissue with modest protein and distinctive beta-glucans.

In the kitchen

Culinary partners and combinations that usually underperform with Porcini.

Pairs well with

Classic and complementary matches

BeefItalian stews
Butter
Cheese
Garlic
RiceRisotto
ThymeSauces

Usually avoid with

Often clash in flavour or tradition

History

200 BCE

European and Asian forest peoples foraged boletes as substantial wild food.

1600IT

Italian cookery made porcini central to pasta, risotto, and preserved mushroom traditions.

1800FR

French cèpe cookery and drying methods standardised commercial wild bolete trade.

1950

Dried porcini exports from Eastern Europe and elsewhere supplied global pantries year-round.