the.com/porcini
the king of mushrooms that refuses to be farmed, so foragers must beg the forest
means Porcini are prized wild edible mushrooms (Boletus edulis) with thick stems and a rich, nutty, earthy flavor, gathered in forests and often sold dried.
from From Italian porcini, literally 'little pigs' — the plural diminutive of porco, 'pig,' from Latin porcus. The plump, rounded caps reminded Italians of piglets, and the name nods to how pigs were known to root them out of the forest floor; the same word also lives on in the genus name Boletus and the French cèpe, a separate term of Gascon origin.
- untamed
- Cannot be cultivated; only grows wild with tree roots
- name
- Italian for little pigs, after their plump caps
- symbiosis
- Trade sugar with oaks and pines underground
- dried boost
- Drying intensifies their deep umami flavor
- weight
- Single specimens can exceed two pounds
matsutake mushroom — japanese autumn delicacy, single specimen sold for $1000 at tokyo market
morel mushroom — spring harvest in american midwest, collected commercially for $40+ per pound
king trumpet mushroom — cultivated worldwide, meaty texture, grown commercially in asia and europe