Exploring the enigmatic penny bun mushroom realm
In the realm of edible fungi, one species stands out as a culinary delight and a favourite among foragers - the Penny Bun. This mushroom, known scientifically as Boletus edulis, is often referred to as the "cepe" of the French, the "porcino" of the Italians, and the "steinpilz" of the Germans.
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The Penny Bun is the most common of four native Boletus species, with the others being the pine bolete, summer bolete, and bronze bolete. These mushrooms are found in association with various tree species, chiefly oaks, beech, and pines.
The Penny Bun has a smooth and slightly greasy brown cap, resembling the top of a soft bread roll with dimples. Mature Penny Buns can reach up to 10 inches in diameter. A unique feature of the Penny Bun is the fine, raised and pale network at the top of the stem. The white flesh turns very slightly pink just below the cap when cut.
Before the English common name, the Penny Bun was known scientifically as Boletus edulis or simply 'boletus'. The English common name for the Penny Bun was coined around 1900.
Penny Buns are not reliably fussy about their growing environment. They are often found in woodlands, parks, and gardens across many regions. However, it's essential to be cautious when foraging, as another species similar to the Penny Bun, the bitter bolete, Tylopilus felleus, can be harmful if mixed with Penny Buns.
Mature Penny Buns are best for soups, sauces, drying, or making a stock powder. Firm young Penny Buns are superb for dishes where texture is important. In its fresh state, Penny-bun soup is superior to mushroom soup made from cultivated mushrooms, but was once banned in Britain due to "insular prejudice" towards wild fungi.
Unfortunately, the Penny Bun suffers the attentions of a striking parasite called the 'bolete eater'. Infected Penny Buns transform into an astonishingly brilliant-yellow 'dust' and finally a blotchy grey-brown.
In recent years, there have been many fewer Boletus species due to taxonomic revision, with some residing in other genera like Neoboletus. Despite these changes, the Penny Bun remains a beloved and sought-after mushroom among foragers and chefs alike.
