Wild
Porcini
Boletus edulis
The most valuable wild mushroom in European cooking. GMF's wild desk grades porcini daily in season and sources across hemispheres for genuine 365-day availability.
SeasonalWild season
5/5Umami
1 kgMin. order
Wild season
JFMAMJJASOND
Umami depth
TextureDense, creamy flesh; velvet cap
FlavorThe king — hazelnut, forest floor, profound depth
PricingPersonal — arrives with your quote
Picked today, with you tomorrow Unbroken cold chain
In the kitchen
Grade 1: slice raw with olive oil and parmesan. Grade 2: roast or fold into risotto. Trim ends into your stock — nothing of a porcini is wasted.
Brush, never wash. Trim the base, check for guests. Grade 1 raw; grade 2 for the pan.
2–4 °C, ventilated, single layer, 3–5 days. Never sealed plastic.
ParmesanTagliatelleRosemary & garlicVeal & beef
Wild honesty: Wild boletes have inedible lookalikes (notably bitter and devil's boletes). Never self-identify — buy from certified suppliers whose pickers and graders are accountable, like GMF.
Talk to the trade desk
Questions about volumes, delivery days or private label? A real person answers — usually within the hour.
25kcal / 100 g fresh, raw
Protein3 g
Carbohydrates3.5 g
Fat0.4 g
Fiber1.5 g
Standard published food-composition values.
Common questions
Every wild crate is graded twice — once at the point of picking, once again at our Rotterdam hub — before it ships to a customer.
Recipes with Porcini
From this page to your kitchen door
01 · QUOTE
Tell us volumes
Species, kilos, delivery country — two minutes.
02 · CONFIRM
Personal terms back fast
Availability and your prices, usually within the hour.
03 · HARVEST
Picked & graded
Daily harvest on our farms; wild crates graded twice.
04 · DELIVER
Across Europe
From the Rotterdam hub — orders before 14:00 move same day.
