Primed for Porcini

Sauntering through a deep hemlock forest in the foothills of Camel’s Hump, I am scrambling to beat the slugs to June’s bumper crop of reishi. Chanterelle buttons glow on the soaking wet forest floor, the beginning of what should be a memorable July fruiting. Still, it will be at least a week before these golden beauties fatten up and find their way into an omelet.

Summer porcini have arrived early, too, soaking up the moisture and thriving in the cool nights and warm days. Unlike the slow growing chanterelle family, porcini and their bolete brethren are rapid growers. We already are seeing chunky kings in Vermont, and my eyes scan the coniferous duff for the first flush of summer piglets.

Soon, I spy a stately bolete growing on the other side of a raging river. The chubby stem and regal stature suggest I might be looking at a king. Unfazed by the swollen river, I plunge in – shoes and all – pining for porcini. I make it across in one piece, but my prize turns out to be an inedible, blue-staining Boletus subvelutipes.

The summer fruiters are here, and we are poised for a spectacular July flush. Soon, I will be eating chanterelles for breakfast and porcini for supper.

ForageCast for the next two weeks!