Every Autumn, we look-forward to fresh King Porcini from the Oregon coast.
Limited in season to typically only 2-3 weeks per year, they are well worth the wait.
Autumn Porcini are lighter in color to their spring cousins and have the most fragrant buttery irresistible aroma when cooked. Think brown butter, hazelnut, and mushroom bliss. Finding petit, sexy porcini is a rare commodity.