Boletus

What is a boletus?

The boletus is a highly prized edible mushroom belonging to the Boletaceae family. It is recognizable by its often domed cap with a slightly velvety or sometimes slimy texture, depending on the species, and its thick stem.

Boletus are distinguished from other mushrooms by the absence of gills; instead, they have tubes that form a dense sponge. While several species of boletus are edible and sought after for their flavor, such as the hornbeam boletus, some non-edible or toxic boletus require special attention.

Appreciated for their mild, woody flavor, boletus provide a nutty taste and a soft texture when cooked. They pair well with meats, pasta, or can simply be sautéed with parsley and shallots to enhance their natural aromas.

Where and when is the boletus harvested?

The boletus favors temperate climates and well-drained soils rich in organic matter. It mainly grows in mixed forests, particularly under oaks, beeches, or sometimes under conifers.

In the Northern Hemisphere, boletes are primarily harvested in the fall, from September to November, but some varieties may appear as early as the end of summer, between June and September, when conditions are favorable. Rain followed by a few sunny days creates an ideal environment for their development.

Conservation and packaging

Our boletus are packaged in 10 kg cartons and are available in pieces. We offer three types of products: yellow boletus, bay boletus, and an exclusive blend of three varieties, consisting of 32% yellow boletus, 32% bay boletus, and 16% porcini.

They come with a 24-month guarantee when stored under optimal conditions at -18°C. This packaging helps preserve the full freshness and texture of this prized mushroom.