Boletus - A family of wild mushrooms known for their rich taste and meaty texture. Porcinis and cepes are two members of this family of mushroom.
Boletus
A wild mushroom that can be recognised by the spore bearing tubes on the underneath of its cap. The best known species is the cep or porcini.
Bay boletus: a wild mushroom of the 'cep' family is often found in areas where conifers grow.
Bay leaves: the large fresh or dried leaves of the aromatic bay laurel tree are one of the oldest herbs used in cookery.
Bay boletes or boletus
This wild mushroom is often found in areas where conifers grow. A member of the 'cep' family (cep in France, porcini in Italy), it is a robust and meaty mushroom that dries well.
Bay boletes or boletus A wild mushroom of the 'cep' family is often found in areas where conifers grow.
Bay Leaves An evergreen shrub, with aromatic leaves. used as a herb both fresh and dried.
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Cepe, boletus, or porcini. Keep in a tightly sealed jar in your refrigerator. Will keep about 1 year. Dried fruit ...
boletus A genus of wild mushroom of which the bolete, cepe, or porcino,
as it is variously known, is best known and most prized; with a thick
fleshy cap and stem, the cepe grows in chestnut and oak woods from ...
Cepes - A wild mushroom of the boletus family known for their full flavor and meaty texture.
Cervil - A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor.
The most popular edible bolete is Boletus edulis, known in the United States as the King Bolete, in Italy as the Porcini, and as Steinpilz in Germany.
albarelle: variety of boletus mushroom which grows on chestnut and white popular trees
aloyau de boeuf: Sirloin of beef
alumette: Matchstick shape ...
The Lithuanian choice for meat is pork, for vegetables - potato, for bread - duona (dark rye bread with cumin), for mushrooms - baravykai (Boletus edulis) and voveraitės (Cantharellus cibarius).
 See also: Mushroom, Cream, Sauce, Potato, Stew
  
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