This mushroom is known world-wide as one of the best edibles. It is called the cep in France, the Steinpilz in Germany, porcini in Italy, and "king bolete" in English speaking countries. It has many close relatives and varieties, most of which are almost indistinguishable in their excellence. One of the most sought after of all mushrooms, delectable fresh or dry. This magnificent has several forms that may be distinct species. Plump as a "little pig" (porcini), no mushroom is more substantial or satisfying to find! These were picked during a recent trip in Southern Oregon.

Ecology: Mycorrhizal with conifers, especially spruce, and (in some locations) with hardwoods; growing alone, scattered, or gregariously; summer and fall;

Cap: Brown to yellow-brown, or dark red. Convex in the button stage, becoming broadly convex to nearly plane. Underside of cap with a sponge layer; pore surface white when young, yellowish brown with age.

Stalk: thick (at least 1") white to brown, never yellow.

Taste: It is described as nutty and slightly meaty, with a smooth, creamy texture. When dried porcini have a rich smokey flavor.