Boletus edulis "the real name" know in Italy as Porcini and in France as the Cep, is starting to pop up all around the forests here in Spey Valley Highlands. We are so lucky to live here, the range and amount of mushrooms to be found compared to Edinburgh area is staggering. Known as the king of wild mushrooms "Penny Bun" is best dried then used in soups and stews. You must remember to cut the murshroom at the base when harvesting or the undergroung roots know as "hyphae" will be ripped out and reduce the likleyhood of fuiting next year. So far we have only see them, Sian and I along with some friends plan to go on a forage and drying session very soon.
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