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.
Penny buns are also very nutritious despite remaining very low calorie. They contain natural antioxidants, minerals and vitamins, and are a rich source of fiber.
Scientific Name | Boletus edulis |
|---|---|
Common Names | Penny Bun, Porcini, King Bolete, Cep |
Origin | Morris County NJ, USA |
Shelf Life | 8-10 days from harvest |
Flavor | Mild nutty flavor |
Recommended Uses | Cooking |
Cooking Suggestions | Rehydrate in bowl of warm water for 20 minutes |
Nutrients | Per 4 oz: 92 calories, 8g of protein |
Medical Benefits | Good source of antioxidants, minerals and vitamins, and are a rich source of fiber |
Allergy Information | None Known |
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