"I grew up with Porcini, the king Boletus, and have not found any of those yet. I doubted that they even grew here, but just recently saw what some people have been finding, on the road to our house no less, and they are the real deal!"
Those sound like what we used to gather up north. They were huge and absolutely superb thickly sliced and sautéed in olive oil/butter with just a bare hint of garlic, as an accompaniment to abalone steaks or scrambled eggs, depending on the time of day. I wish I could find the pictures I took when we were up there, but no luck so far. I almost typed Porcini in my original post, but I thought that applied only to the dried ones. Is that also the term for the fresh ones in Italian?

