Fresh Porcini Mushroom from France

Tasting Notes from the Curator

Our French porcini are firm and plump, with a cap that ranges from honey-brown to deep chestnut. When sliced, they reveal a dense, ivory flesh that holds its shape beautifully during cooking. Their aroma is intoxicating — an earthy perfume of forest floor, nuts, and humus, balanced by subtle sweetness and a faint whisper of spice. When sautéed, porcini develop a rich, buttery depth reminiscent of hazelnuts and aged cheese, while retaining their distinct umami backbone. Their flavor lingers — deep, elegant, and unmistakably wild.

Preparation & Pairing Suggestions

Fresh porcini are best treated simply to honor their natural complexity.

• Sauté in butter or olive oil with garlic and thyme until golden, then deglaze with a splash of white wine or Madeira.
• Toss through fresh pasta with shaved Parmigiano Reggiano or use as the star of a creamy risotto.
• Pair with roasted meats, truffle, or soft-poached eggs for indulgent depth.
• For a minimalist approach, simply grill thick slices brushed with olive oil, fleur de sel, and cracked pepper — a pure expression of terroir.

Handle them gently. Clean with a damp cloth rather than rinsing under water to preserve their delicate texture and aroma.

A Bow Tie Duck Privilege

Our fresh porcini mushrooms are air-flown directly from France during their peak season, ensuring incomparable freshness and integrity. Each batch is carefully inspected upon arrival and stored under strict temperature control to maintain their pristine quality. Their short shelf life — often less than a week — only heightens their allure and exclusivity.

Porcini have held a revered place in French gastronomy since the 18th century, celebrated by chefs from Escoffier to Ducasse. In the forests where they grow, their arrival signals the true beginning of autumn — a fleeting reminder that nature’s best gifts are both precious and ephemeral.

Storage Instructions

Keep refrigerated at 2–4°C. Consume within 3–5 days of delivery for best flavor and texture. Do not freeze raw; instead, sauté lightly in butter before freezing to preserve aroma.