Mycorrhizal with spruce in most of BC and shore pine on the island, King Boletes, or 'Porcini' fruit and flourish in lush green landscapes that impress upon you a sensation wonder and magic. The passion for these mushrooms is nowhere more intense than in the Old World, and especially Italy, where the love of this mushroom is up to a raging fever pitch. The ripe fruit are prized among chefs as much as they are by the surrounding fauna, for this reasons, buttons are sought for their untouched flesh, and more often than not, cut open upon sale for inspection.
Porcini are rushed from the field to kitchens, and difficult to source as there are few willing purveyors who deal with this mushroom at the prices and distances it must travel in order to reach the kitchen with characteristic aromatic and textural features intact. Porcini are fairly well suited to freezing, and this is a good way to prolong a restaurant's ability to carry the short season's gifts beyond the few weeks it is available locally.