Porcón Mushrooms
Estimated Inventory, lb : 0
Description/Taste
Porcón mushrooms vary in size and shape, depending on growing conditions and age at harvest, and appear in local markets in fresh and dried forms. Fresh Porcón mushrooms have a curved, convex cap that eventually flattens as they mature. The caps are typically 4 to 18 centimeters in diameter and appear in shades of dark brown, red-brown, and yellow-brown. Young caps have a slimy, gelatinous, and glistening appearance, and underneath the cap, light brown tubes contain spores and are covered with a partial veil. As the mushroom matures, this veil separates and becomes a skirt along the stem, and the white, brown, to pale yellow stem is upright, about 1 to 2 centimeters in diameter and 3 to 13 centimeters in length. Porcón mushrooms have a spongy, thick, and dense consistency. The flesh also has a high water content, becoming softer, more concentrated, and chewy once cooked. Fresh Porcón mushrooms release a subtly fruity aroma and are edible after cooking, containing a mild, delicate, subtly earthy, sweet, and nutty taste. Dried Porcón mushrooms appear in smaller pieces and are lightweight, curled, and pliable. The dried fungi’s texture is spongy and rough, and once rehydrated, they become slippery and chewy. Dried Porcón mushrooms have a stronger scent and release pronounced, sweet, caramel-like notes with savory, acidic, and woodsy nuances. When cooked, the rehydrated mushrooms share a mild, earthy, and savory taste, similar to their fresh counterparts.
Seasons/Availability
Porcón mushrooms are available worldwide from the fall through spring. In Peru, the species is harvested fresh during the rainy season, which spans from December through April. Dried Porcón mushrooms are available year-round.
Current Facts
Porcón mushrooms, botanically classified as Suillus luteus, are an edible species belonging to the Boletaceae family. Suillus luteus is widespread in pine forests worldwide and is a type of bolete fungus. The mushrooms grow individually or in clusters on the ground beneath pine trees and form a symbiotic or mutually beneficial relationship with the tree roots. Porcón mushrooms feed off acidic substances released from pine tree roots, and in return, the mushrooms provide various minerals, proteins, and nutrients to the trees. The name Porcón is a term used in Peru for the fungus species, and the mushrooms are also known as Marayhuaca and K’allampu. Worldwide, the species is called Slippery Jack, Butter mushrooms, Sticky Buns, Pine fungus, Ringed boletus, and Pine mushroom. The story of the mushroom in Peru began in the late 20th century and was an unexpected by-product of an agricultural initiative in the mountains of northwestern Peru. Since its arrival, Porcón mushrooms have become a vital foraged specialty crop for several Indigenous communities in Peru and are increasing in popularity as a culinary and medicinal ingredient used domestically and exported worldwide.
Nutritional Value
Porcón mushrooms are a source of fiber to regulate the digestive tract, calcium to protect bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and contain lower amounts of zinc, riboflavin, niacin, and thiamine. Mushrooms also provide some potassium to balance fluid levels within the body, phosphorus to repair tissues, vitamin D, selenium, and ergosterol. Beyond nutritional properties, agronomist Bernardino Lalopú in Peru once made a gel from the mushroom variety to apply topically to the skin.
Applications
Porcón mushrooms have a delicate, earthy, and subtly nutty taste suited for cooked preparations. The mushrooms must be wiped, cleaned, and the skin peeled before use, as the skin can sometimes cause gastric distress in individuals. Porcón mushrooms are valued for their texture and flavor and are considered a delicacy in Peruvian cuisine. The mushrooms can be sauteed with aromatics and served as a simple dish, or they can be breaded and fried. Porcón mushrooms can also be marinated in olive oil and served as a topping over salads, toast, and pizza. In Peruvian cuisine, Porcón mushrooms are used in vegetarian variations of lomo saltado, a stir fry, anticuchos, skewered grilled meats, or ceviche, often paired with garlic, chile peppers, herbs, citrus juice, and red onions. The mushrooms are also used in preparations of risotto and pasta, soups and stews, and various rice and noodle dishes. Try adding mushrooms to empanadas, stuffing them into meat, or cooking them into rich sauces. Porcón mushrooms can also be blended into burger patties or used as a meat substitute in tacos. Porcón mushrooms pair well with avocado, cherry tomatoes, squash, corn, aji limo, herbs such as cilantro, parsley, and oregano, and meats such as beef, pork, and poultry. Fresh Porcón mushrooms have a short shelf life and should be used within 1 to 2 days of harvest. Porcón mushrooms can also be frozen for up to nine months and stored for several years once dried in a cool, dry, and dark location.
Ethnic/Cultural Info
Porcón mushrooms are famously connected to the Marayhuaca community in the Incahuasi district of the Lambayeque region in northwestern Peru. The Incahuasi district is a community mainly of Quechua descent, an indigenous group of South America. In Quechua, the name Incahuasi roughly means “House of the Inca” and was given to the community for the people group's history. It has been said that the Incahuasi were one of the only groups within the northern part of the Inca Empire that resisted the Spanish. The community is known for being strong warriors and has kept ancestral traditions, wardrobes, and customs. Within Incashuasi, Marayhuaca is a mountain community, about 3,500 meters in elevation. Historically, the area had little vegetation and was mostly a barren landscape. It was common for family members or entire families to leave the mountains and venture to larger cities to find work and a better life. When pine forests were planted in the region as an initiative to cultivate trees for wood, the planting of these forests also dramatically changed the life of the Marayhuaca community through the arrival of Suillus luteus. The mushrooms were named after their cultivation region of Marayhuaca and the Porcón Valley, and the residents were taught how to effectively forage and dry the mushrooms using dehydrators for commercial sale. Porcón mushrooms provided Marayhuaca residents a source of income, and the community became a site for agro-tourism, with visitors desiring to experience the forests. In the modern day, a farm and agricultural cooperative known as Granja Porcón has been established in the region and is comprised of over 1,000 members to produce Porcón mushrooms. The farm also offers rooms for rent for tourists, produces other local products such as cheeses, and has a small zoo for visiting families.
Geography/History
Porcón mushrooms, or Suillus luteus, are native to parts of Europe and Asia and have been growing wild since ancient times. The species is primarily associated with growing beneath various pine species and has spread worldwide with the introduction of pine trees to different regions. Suillus luteus was later established in North America and introduced to South America, Australia, and Africa. In 1995, the Ministry of Agriculture, in partnership with AgroRural, once known as Pronamachcs, worked with European organizations to plant several pine species in Peru. A site for cultivation was chosen in the Lambayeque region in northwestern Peru, and 500 hectares of pine trees were planted. Pine trees were initially planted for their wood, but in the early 21st century, mushrooms began to appear at the base of the trees. Indigenous communities were wary of the newly sprouted mushrooms, and the fungi were mostly avoided because the communities believed they had little value. In 2007, Bernardino Lalopú, an engineer and agronomist from the Ministry of Agriculture, noticed the mushrooms while working on eradicating pests from the pine forests. Lalopú studied the mushrooms and realized that they could become an additional source of income and food source. He worked closely with the area's communities and educated them on the potential the mushroom species provided. In 2008, Suillus luteus was promoted to culinary professionals throughout Peru, and the foraged mushrooms were shipped to chefs fresh and dried. The mushrooms were also marketed through agricultural fairs, including Mistura and Expoalimentaria, and full-scale promotion began in 2015. Porcón mushroom cultivation changed the lives of residents within the Lambayeque region, and other leaders from Peruvian communities began visiting the area to learn about mushroom cultivation. This interest led to Porcón mushrooms expanding in production to other regions of Peru. Today, around 90% of the Porcón mushrooms harvested in Peru are dried and exported to countries worldwide, including Germany, Poland, Canada, Chile, Argentina, and Brazil. A small portion, around 10%, is also consumed domestically. In Peru, Porcón mushrooms are cultivated in the regions of Lambayeque, Ayacucho, Apurímac, Cajamarca, Áncash, Piura, Tupicocha, Cusco, Huarochirí, Arequipa, Junín, Huancavelica, and Puno. The Porcón mushrooms featured in the photograph above were sourced through a market in Surquillo in Lima, Peru.
