Penny Bun/Porcini Mushrooms (Dried)

Penny Bun Mushrooms are a common variety of mushroom that can be found across North America and Europe. It They have many common names hat change depending on where you are in the world; Cep in France, Porcini in Italy, Stein Pilz in Germany, and King Bolete in the US. We grow Penny Buns around Chestnut Trees and Shagbark Hickory Trees.  They are available fresh in early Autumn.  They usually come up in September if the conditions are right. These boletes are a culinary mushroom famous for next level pasta and risotto dishes. Penny Bun mushrooms are excellent raw or fried in butter when fresh as they have the quintessential mushroom taste to them. They are also one of the nest species to rehydrate and cook with. Penny Buns have a high moisture content, 80% – 90% so they shrink substantially when dehydrated.  This creates a wonderful mushroom broth to cook with.While Penny buns are most common in the kitchen, they also have a few medicinal usages. They contain natural antioxidants, minerals and vitamins, and are a rich source of fiber as well as being low in calories and saturated and unsaturated fat. Scientific NameBoletus edulisCommon NamesPenny Bun, Porcini, Cep, King BoleteOriginMorris County NJ, USAShelf Life12 monthsFlavorMild nutty flavorRecommended UsesCookingCooking SuggestionsUse rehydrated juices in soups and sauces for extra flavorRehydrate in bowl of warm water for 20 minutesNutrientsPer 4 oz: 92 calories, 8g of proteinMedical BenefitsGood source of antioxidants, minerals and vitamins, and are a rich source of fiberAllergy InformationNone Known