Frozen Whole Porcini Mushrooms Extra Top 1 kg Mutria Funghi — Boletus Edulis Wild Foraged
Funghi Porcini Congelati Interi Extra Top Mutria Funghi: whole wild-foraged porcini mushrooms (Boletus edulis and the Boletus group) IQF frozen at peak freshness, 1 kg bag, case of 6 bags (6 kg total). Wild harvested in the Carpathian woodlands of Romania, processed and frozen in Cusano Mutri (Benevento) by Mutria Funghi SRL under BRC and IFS certifications. HACCP-compliant for HoReCa use.
What is Boletus edulis
Boletus edulis, called porcino in Italian and Steinpilz in German, is the most prized wild mushroom of European cuisine, recognised for its meaty cap, fine aroma of damp forest and nuts, and firm texture that holds shape under cooking. The Extra Top grade selects only whole specimens with closed caps and white-cream sponge underside, sized for direct presentation on the plate.
The producer: Mutria Funghi
Mutria Funghi SRL, based in Cusano Mutri (Benevento, Campania) in the Sannio Beneventano, is one of the historic Italian specialists in wild porcini mushrooms, with operations spanning the entire chain from forest harvest in Romanian and Eastern European Carpathians to processing and freezing in Italy. The company operates under BRC and IFS certifications, with full traceability per batch and direct supply contracts with HoReCa distributors across Europe.
Organoleptic and technical characteristics
Brown to chestnut cap colour, firm flesh, intense woodland aroma with notes of hazelnut and undergrowth. The Extra Top grade ensures whole mushrooms with closed caps, free of stalk damage and earth residues. Boletus edulis grows in symbiosis with chestnut, beech and oak forests, never farmed: each harvest is wild and seasonal.
Professional uses
Five core applications for the kitchen brigade: risotto al porcino with 60 grams per portion sauteed in butter and added to the rice at mantecatura stage; tagliatelle ai funghi porcini with 50 grams per portion in a cream and parsley sauce; thinly sliced topping for pizza al porcino added in the last minute of baking; ripieno for ravioli with 100 grams per dozen blended with ricotta and parmesan; fettuccine boscaiola with 40 grams per portion combined with sausage and tomato concassee. Always thaw in the refrigerator overnight and pat dry before sauteing to prevent water release.
Common mistakes to avoid
Three errors at chef level: cooking from frozen, which floods the pan with water and stews the mushrooms instead of sauteing them; salting too early, which extracts moisture and prevents browning; thawing under hot water, which compromises texture and accelerates oxidation. Always pre-thaw in the chiller, dab with paper towel, and saute over high heat in clarified butter or extra virgin olive oil.
Storage and packaging
Store the sealed 1 kg bag at minus 18 degrees Celsius in a calibrated freezer; shelf life 24 months from production. Once thawed, refrigerate at 2 to 4 degrees Celsius and consume within 24 hours, do not refreeze. Recyclable food-grade frozen-storage bag, case of 6 bags (6 kg total) for HoReCa stock rotation.
Distribution and logistics in Switzerland
LAPA delivers Mutria Funghi porcini across Switzerland with own deep-frozen fleet covering Zurich, Geneva, Basel, Bern, Lausanne, Lugano, Lucerne, St. Gallen, Winterthur and Bellinzona. For remote zones we rely on Swiss Post, Planzer, Galliker and Camion Transport with maintained cold chain. Fast frozen delivery, 30-day invoicing for B2B customers, dedicated team support for chefs and restaurateurs.
Who it is for
Italian restaurants and trattorias serving regional autumn menus, gourmet pizzerias for porcini specials, hotel kitchens and catering for premium banquets, Italian gastronomies and gourmet retailers seeking wild-foraged porcini at HoReCa pricing year round. Order from LAPA, wholesale partner trusted by Swiss food service since 2016.
