Dried boletus mushrooms

The boletus is a delicious mushroom that’s highly coveted for cooking because of its subtle hazelnut flavour.
The boletus mushroom first rose to prominence in the 19th century thanks to Alcide Bonton, the chef of a renowned café in Bordeaux, who used boletus mushrooms in one of his dishes. That established the reputation of this delicious mushroom.
The boletus mushroom is so called because it belongs to the genus Boletus. It is harvested from late August to late September. From an aesthetic point of view, it can be recognised by its plump, round cap and its stout, white stalk.

At PLANTIN, we offer the boletus species Boletus edulis, better known as porcini mushrooms. They are among the most sought-after and prized forest mushrooms.
We sell our boletus mushrooms in dried form for a simple reason: drying preserves the boletus mushroom and keeps its flavours and aromas intact. As such, it’s an excellent way to preserve this delicious mushroom so that it can be enjoyed all year long.

The boletus mushrooms are dried immediately after harvesting. They are then delivered to our facilities, where they are washed on a sieve and sorted by hand.
We offer four different quality levels of dried boletus mushrooms, from standard to premium, with the latter intended for restaurant professionals with strict specifications.
Our individual customers can purchase, in our boutique and our online shop, dried “extra” porcini mushrooms, which have excellent flavour and a regular appearance.