Porcini

Also cèpe (French), cep, kingbolete, bolete

Until quite recently, dried Italian porcini and French cèpes were the only forms of Boletus edulis sold—and these are the names that have stuck to the fresh forms now available, although the fungus is no more exclusively Italian or French than Polish or Chinese. There are also many other delicious members of the genus Boletus—and even more in the several related genera that make up the complicated Boletaceae. But because these are not in the market and this is not a book about foraging, I’ll stick to what is sold as “porcini.”