The Italians call them porcini—little pigs—now the accepted term of commerce for a group of meaty, sought-after mushrooms in the bolete family. It’s an exotic word that spruces up any restaurant menu, ...

“They told me the porcini is very prevalent in ... Hacking said, will be the biggest factor in determining how many mushrooms will grow in the upcoming season. For more about Utah’s mushroom ...

Learn how to cook creamy mushroom risotto with wild porcini and the sweet surprise ... Very unusual' Diver has close encounter with huge sunfish ...

(4 stars) The mound of porcini mushrooms that goes into ... decadent and garlic-forward spoonful. More mushrooms would be a huge improvement. 76 calories, 4 g fat, 672 mg sodium, no g sugar ...

Bolete mushrooms grow in the forests of Europe, Asia, and North America. They can be edible or poisonous. The edible ones, including the popular porcini mushrooms, are tasty and nutritious.

Add the garlic, carrot, and celery and cook, stirring, until softened. Drain the porcini mushrooms, reserving the soaking water. Rinse the porcini and add them to the skillet with the other mushrooms.

Peter Martignacco remembers a magical day after a big rain brought out an abundance ... with a total of about 20 pounds of plump porcini mushrooms. When Martignacco, president of the 124-year ...

SALT LAKE CITY — A Utah lawmaker is running a bill to designate the porcini as the official state mushroom of Utah. Rep. Christine Watkins (R-Price) is the author of House Bill 92, with the goal ...

Gov. Spencer Cox signed HB92 and HB137 into law on Friday, designating porcini as the state mushroom and brine shrimp as the state crustacean, respectively. The new symbols are meant to raise ...