Foraging Notes: Penny Bun (Porcini) Mushrooms
The Penny Bun, also known as Porcini or Cep, is a prized bolete mushroom with a nutty, meaty flavour—great in risottos, soups, or simply pan-fried. Found in woodlands from midsummer to autumn, it’s a gem that even beginners can identify with relative confidence (though always double-check!). Beat the squirrels and slugs to these delicious fungi!
How long will it take?
How hard is it?
How many people can do it together?
As long as you want
Beginner-friendly
Solo or with fellow foragers
Summer-Autumn
a wildish story
Similar Species & Safety
- Penny Bun (Boletus edulis) rarely confused with anything harmful.
- Bitter Bolete is non-poisonous but very bitter.
- Most toxic boletes have red or blue-staining features.
Recipe Idea: Porcini Crostini
- Quick sauté with garlic, herbs, white wine optional
- Serve on toasted bread rubbed with garlic & olive oil.
What do you need?
A foraging basket A reliable mushroom ID resource Kitchen supplies for cooking (pan, oil, herbs)
How to do it.
Identifying Penny Bun (Porcini)
Cap: Brown, dimpled, 12–25 cm wide, like a bread roll top.
Stem: Thick, 6–15 cm tall, 2–8 cm wide, pale net pattern near cap. Pores: White/yellow, spongy, no gills.
Finding It - Woodland near beech, oak, sometimes pines. - July to late October after rain.
Cooking Crostini - Slice porcini, sauté in olive oil with garlic. - Deglaze with white wine (optional). - Season with salt, pepper, herbs. - Serve on toasted bread. Top with a drizzle of olive oil.