Editing Boletus edulis (section)

===Dried===
[[File:Pile of Porcini-2.jpg|thumb|right|alt=A heaped pile of dried sliced mushrooms on a large plate. A sign near the back of the plate reads "Fungo di Borgotaro I.G.P."; another sign at the front reads "Prezzo speciale di Fiera. 3 Etti 18,00". An electronic scale is partially visible on a table behind the mushrooms|A pile of dried porcini at the [[Borgotaro]] porcino festival in Italy]]
''Boletus edulis'' is well suited to drying—its flavour intensifies, it is easily reconstituted, and its resulting texture is pleasant.<ref>Carluccio, p. 96.</ref> Reconstitution is done by soaking in hot, but not boiling, water for about twenty minutes; the water used is infused with the mushroom aroma and it too can be used in subsequent cooking. Dried porcini have more protein than most other commonly consumed vegetables, apart from [[soybean]]s. Some of their protein is indigestible, though digestibility is improved with cooking.<ref name=Arora86>{{cite book|title=Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi|author=Arora D.|year=1986|publisher=Ten Speed Press|location=Berkeley, California|isbn=0-89815-169-4|page=[https://archive.org/details/mushroomsdemysti00aror_0/page/30 30]|url=https://archive.org/details/mushroomsdemysti00aror_0/page/30}}</ref>

Like other boletes, porcini can be dried by being strung separately on twine and hung close to the ceiling of a kitchen. Alternatively, the mushrooms can be dried by cleaning with a brush (washing is not recommended), and then placing them in a wicker basket or [[bamboo steamer]] on top of a boiler or hot water tank.<ref name=Carluccio97>Carluccio, p. 97.</ref> Another method is drying in an oven at {{convert|25|to|30|C|F}} for two to three hours, then increasing the temperature to {{convert|50|C|F}} until crisp or brittle.<ref>{{cite book|vauthors=Gates L, Delong D |title=How to Dry Foods |publisher=HP Books |location=Los Angeles, California |year=1992 |page=61 |isbn=1-55788-050-6 |url=https://books.google.com/books?id=aSBfsPQP_MQC&q=cooking%20Boletus%20edulis&pg=PA61 |access-date=2009-10-06}}</ref> Once dry, they must be kept in an airtight container.<ref name=Carluccio97/> Importantly for commercial production, porcini retain their flavour after industrial preparation in a [[pressure cooking|pressure cooker]] or after canning or bottling, and are thus useful for manufacturers of soups or stews. The addition of a few pieces of dried porcino can significantly add to flavour, and they are a major ingredient of the pasta sauce known as ''carrettiera'' (carter's sauce).<ref>{{cite book |author=Seed D. |title=The Top One Hundred Pasta Sauces |publisher=Ten Speed Press |location=Berkeley, California |year=1987 |page=25 |isbn=0-89815-232-1 |url=https://books.google.com/books?id=5JfdNVZlwA0C&q=cooking%20Boletus%20edulis&pg=PA25 |access-date=2010-11-06}}</ref> The drying process is known to induce the formation of various [[volatile organic compound|volatile substances]] that contribute to the mushroom's aroma. Chemical analysis has shown that the odour of the dried mushroom is a complex mixture of 53 volatile compounds.<ref name="pmid19845295">{{cite journal |vauthors=Misharina TA, Muhutdinova SM, Zharikova GG, Terenina MB, Krikunova NI |title=The composition of volatile components of cepe (''Boletus edulis'') and oyster mushrooms (''Pleurotus ostreatus'') |journal=Applied Biochemistry and Microbiology |volume=45 |issue=2 |pages=187–93 |year=2009 |pmid=19382709|doi=10.1134/S0003683809020124|s2cid=21525680 }}</ref>