Description
King Bolete. Porcini. Cèpe. This French and Italian culinary favourite goes by many names, and for good reason!
The flavour is often described as nutty, earthy, and meaty, with a smooth, creamy texture and a distinctive aroma, reminiscent of sourdough. It is eaten raw, sauteed in butter, ground into a pasta, in soups, and many other dishes.
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