The fresh porcini is still very much alive and found on the forests’ floors. The crop is patchy right now, so fresh porcini are often soggy or too brown and are not to be eaten raw. Tomorrow I’ll be in the forest to search again for some prime Boletus (Porcini) to be consumed raw with fresh winter black truffles sliced very thinly and dressed over top: as seen above or perhaps stumble across some white.