Boletus edulis (English: ceppenny bunporcino, or king bolete, usually called porcini) is a basidiomycete fungus, and the type species of the genus Boletus. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the Southern Hemisphere, although it has been introduced to southern Africa, Australia, and New Zealand.

Source: Wikipedia
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Porcini Mushrooms are prized for their strong nutty flavor and are a favourite in Italian cuisine. Porcini have a thick stem and bulbous cap with a spongy underside filled with tiny tube-like structures used to spread their spores. The older the mushroom gets, the spongy underside turns into a greenish yellow color which adds more intensity to the flavour,

Here at Ponderosa Mushrooms we provide year-round supply of Porcini in the form of top quality fresh mushrooms during peak seasons, and in-house dried and frozen Porcini when fresh is not available.

We offer Porcini in various grades and pack sizes to fit all of your culinary needs, from the aspiring home chef to world renowned restaurants and hotels across the world.

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Porcini Mushroom Sauce


1 1/2 ounces dried porcini mushrooms

1 cup warm water

chicken broth

2 tablespoons olive oil

1 cup chopped onion

2 garlic cloves, minced

1/2 cup dry Marsala

1 teaspoon minced fresh rosemary

1 cup chicken stock or canned low-salt

1 cup beef stock or canned beef broth

1 tablespoon butter, room temperature

1 tablespoon all purpose flour

1/2 cup dry white wine


1. Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes.

2. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes.

3. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.

4. Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.

Yield: 2 cups.

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