Small and medium porcini, caps and whole porcini mix. Due to the high water content in the cep, there is a layer of ice crystals over them when they freeze. This is not freezer burn.
The porcini is also known as boletus edulis, *Ontto txuri or “the blond”, hřib pravy, cep, vargánya, vrganj, borowik szlachetny, baravykas, belyj grib “white mushroom” or borovik, dubák or hríb smrekový, jurček or jesenski goban, hrib or mânătarcă, manatarka, herkkutatti or “delicious bolete”, harilik kivipuravik or “common bolete”, Karljohan or stensopp, steinsopp, Karl Johan or spiselig rørhat, eekhoorntjesbrood, vrganj, Steinpilz. It is also known as khubz el a’a or “crow’s bread”.* The flavor of the porcini is excellent, and most people consider it superior in flavor and in texture. It is described as nutty and slightly meaty, with a smooth, creamy texture. Porcini are eaten and enjoyed sautéed with butter, barbequed, ground into pasta, in risotto, in soups, and in many other dishes