Nespoli funghi

since 1943

Nespoli funghi

Via Silvio Spaventa, 76 Bergamo

VAT number 04060060169

PORCINI MUSHROOMS FRESH

RECIPES AND TIPS

Mushrooms, like every other botanical species, are identified by their Latin name. This name is composed first of all by the name of the Genus, which should always be written in uppercase, and then by the name of the species.

In fact, when we talk about porcini mushrooms, we are referring to 4 species, all of them using the formula Boletus Edulis and their corresponding group. These species are Boletus aereus, Boletus edulis, Boletus aestivalus or reticulatus, and Boletus pinophilus or pinicola.

Why do I find WRITTEN boletus edulis and related group on porcini packaging??

🍽️ THE PORTION

If you're really craving mushrooms and they're the main side of your meal, one kilogram will be enough for 4–5 people. This doesn’t apply if the mushrooms are just a small tasting portion served alongside other sides.

💧 SHOULD MUSHROOMS BE WASHED?

Absolutely YES. In fact, mushrooms don’t even grow in the forest when it doesn’t rain. Morphologically, they’re developed not to absorb water. If you doubt this, just give them a quick rinse—purely for hygiene—since nowadays, anyone goes into the woods.

🧼 CLEANING

To clean fresh porcini mushrooms, we recommend separating the stem from the cap. Clean the stem from soil residues using a knife or a vegetable peeler (gently, without removing too much). Then lightly trim the hymenium (the underside) to remove any soil, and rinse them under cold water. It’s very simple!

🖌️🧽 CLOTH AND BRUSH FOR CLEANING?

It’s a matter of personal habit. We recommend using a knife at the base of the mushroom (where soil tends to stick) or a vegetable peeler used gently. It only takes a short time, and as you get used to it, waste will be minimal and you’ll be sure you’re not eating dirt.

No, they’re not necessarily old. When mushrooms grow, they need certain conditions of temperature and humidity. If these are not met, they become targets for flies (Diptera), which use them as incubators for their larvae. This is a natural process and cannot be controlled by humans.

🐛🍄 REMOVING WORMS

If you cut the porcini and see larvae inside, after washing and slicing them, you can expose them to sunlight. The larvae will come out. Alternatively, soak them in cold salted water for 4–5 minutes. The worms will come out and sink to the bottom of the bowl.

⏱️ COOKING TIME

Cooking porcini mushrooms perfectly takes about 15–20 minutes.

🧂 COARSE SALT FOR COOKING

We always recommend using coarse salt. Compared to fine salt, it’s less refined and better enhances the flavor of our products. This applies to all vegetables with high water content.

❗ SOME SAY THEY’RE SLIMY…

To avoid that unpleasant slimy texture typical of fresh mushrooms, we suggest adding a potato during cooking.

🧊 STORAGE

Fresh porcini mushrooms can be stored in the fridge at 4°C (39°F) for 3 to 4 days. They should never be vacuum-sealed or kept in non-breathable plastic bags.

❗ NEVER VACUUM-SEAL

Mushrooms are the only vegetable that continues to “breathe” after being picked. Putting them in plastic or vacuum-sealing them causes condensation, which spoils them quickly. Remember, mushrooms are the only vegetable that doesn’t photosynthesize.

❄️ HOW TO FREEZE THEM

Porcini mushrooms are very easy to freeze. We recommend cooking them halfway, letting them cool, and then freezing them. If you’ve purchased frozen mushrooms, rinse them under water before use. But for home-frozen mushrooms, you can simply throw them directly into the pan straight from the freezer. Half-cooked frozen mushrooms take up less space and are more convenient when it’s time to use them.
Important! Never thaw them before cooking.

🎫 DAILY HARVEST LIMITS AND MUSHROOM PICKING PERMIT

Each region independently sets its own rules for mushroom foraging.

You might need to purchase a daily permit (often available online, but sometimes also sold in local shops). It’s essential to check local regulations and wear appropriate gear.
If you need help identifying your harvested mushrooms, you can contact your local ATS (Public Health Office), specifically the mycological section.

🔍 WHY SHOULD YOU GO TO ATS TO HAVE YOUR MUSHROOMS CHECKED?

There are specialized ATS offices for the inspection of wild mushrooms. You can check their websites, call to schedule, and visit during open hours.
There you’ll find experienced and professional Certified Mycologists available to assist you.

👩‍🔬 WHO IS THE CERTIFIED MYCOLOGIST?

A Certified Mycologist is the only legally recognized professional allowed to identify and inspect wild mushrooms.
They must have successfully completed specific regional training courses and be registered in the National Registry of Mycologists.

At Nespoli Funghi, we have an in-house mycologist. I’m Michela, the author of this text, and I’ve been registered in the National Mycologists Registry since 1999.
My main role is to ensure that all the fresh, dried, or processed mushrooms we offer are edible and safe.

Every single mushroom—fresh or packaged—passes under my watchful eye.

📜 CERTIFICATE OF SUITABILITY FOR MUSHROOM SALES

Anyone who handles mushrooms as part of their work—whether fresh or dried, for production, packaging, or even simple retail sales—must hold a Certificate of Suitability for the Sale of Fungal Species, in accordance with:

Presidential Decree No. 376 of July 14, 1995

Regional Decree G.R. No. 878 of July 25, 2003

🧼 WHY ARE COMMERCIAL MUSHROOMS STILL DIRTY?

The soil found at the base of the mushroom actually helps preserve it better and for longer.
That bit of dirt is a natural preservative for the fresh product.
And remember: if you go mushroom foraging, you should always clean your mushrooms on the spot.

❗ SLIMY TEXTURE?

To counter the slimy consistency that’s typical of fresh mushrooms, we recommend adding a potato during cooking.

✅ WHY CERTIFY EDIBILITY?

There are over 700,000 known fungal species, but only a small percentage are edible for humans.
A Certified Mycologist is the only person qualified to verify a species’ edibility and safety.

🍄 WHICH MUSHROOM SPECIES CAN BE SOLD?

The only porcini mushroom species legally marketable in Italy are those listed in DPR 376/95 – Article 4, paragraph 1 – Annex I, including its amendments.
No other species are considered suitable for sale.

🌍 WHAT THE LAW SAYS ABOUT ORIGIN LABELING

Since April 1, 2020, EU Regulation 775/2018 (implementing Article 26, paragraph 3 of Regulation EU 1169/2011) has been in force.
It governs the information that must be provided to consumers regarding the country of origin or place of provenance of the primary ingredient.

The indication of origin is mandatory for certain categories, including:

Fresh fruit and vegetables,Organic products, PDO (Protected Designation of Origin) products, Unprocessed meats, Fresh fishery products, Honey, Eggs, Extra virgin and virgin olive oil

We have been passionate about mushrooms and truffles for over 80 years

We have been selling mushrooms since 1943