The porcini mushroom has a broad and rounded cap, often resembling a smooth dome. The surface of the cap is slightly velvety when young and becomes smoother with age. Underneath, instead of gills, it has a sponge-like layer made of tiny pores.

Porcini mushrooms are mostly used in cooking. Fresh porcini can be sliced and sautéed in butter or olive oil, often with garlic and herbs, and served as a side dish or added to pasta, risotto, or meat dishes. They’re a classic ingredient in Italian cuisine, where they bring a deep, earthy taste to simple recipes. Dried porcini are even more common and a popular choice for enhancing dishes like risotto, stews, and gravies.