The Alchemist’s Pantry · The Grimoire

Porcini — Penny Bun

Boletus edulis

Boletus edulis illustrated by James Sowerby, showing mushroom caps and stout stems
James Sowerby, Coloured Figures of English Fungi or Mushrooms, plate 111 (1797), public domain; scan cleaned by Natr. Image source & rights

The Fungarium

I. The Ingredient

Culinary fungus · edible bolete

Also known as: Cep; cèpe; king bolete; penny bun; porcino

A woodland fungus found with broadleaved and coniferous trees, including in Britain. This leaf concerns Boletus edulis; commercial porcini mixtures can contain several related species.

II. Origins & History

Penny bun, cep and porcini are different kitchen names around the same celebrated woodland mushroom. The Woodland Trust records the Italian name as “little pigs” and notes its importance as a dried flavouring. James Sowerby illustrated Boletus edulis in 1797, placing it in the history of British natural-history publishing. That dated image is evidence of observation and naming, not proof of every modern culinary combination. Drying has made the mushroom’s concentrated savoury character available beyond the brief season of fresh woodland fruiting.

III. The Flavour

Deeply savoury, earthy and nutty, with a firm, meaty texture when cooked. Dried porcini has a more concentrated woodland aroma than fresh mushrooms and can become the dominant flavour even in a modest amount.

Aroma
Woodland, earthy and nutty
Texture
Firm and meaty when cooked; dried pieces become pliable
Intensity
Deeply savoury; concentrated when dried

IV. Culinary Affinities

Contemporary flavour suggestions, distinguished from documented historical combinations.

Grains: Barley, rice and bread provide a mild, absorbent background for the savoury aroma.

Meat: Beef, chicken and pork echo its rich character.

Vegetables: Onion, squash and other mushrooms bring sweetness or woodland depth.

Dairy: Butter, cream and mature cheese round the earthy finish.

V. Companions in the Mortar

Thyme, parsley and black pepper support porcini without hiding it. Garlic is useful in moderation. A small amount of rosemary works in a richer setting but can overpower a delicate mushroom.

VI. The Alchemist’s Note

Follow package preparation instructions for dried porcini. Check for grit and strain soaking liquid before cooking with it. Concentrated savouriness works well with mild grains and rich dairy.

VII. Sources & Further Reading

Reviewed October 2026. Historical imagery is not an identification guide.

Folio 28 · The Grimoire