A porcini mushroom is a relative of the common cultivated button mushroom, but it is sold as large mushroom with a broad, thick cap.
The porcini mushrooms are sold both fresh and dried, and they are prized Italian and French cuisines. These mushrooms are cultivated in Europe, parts of Asia as well as North America, and have a natural growth in the pine forests at the base of the trees.
In central Europe, autumn is the porcini season, with much of the carefully picked harvest being dried for later consumption or export.
The brown cap of these mushrooms have convex shape when young and just require a quick clean.
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