It is usually a large mushroom weighting around 1kg (2.2 lb) with its cap reaching 25 cm (10 in) in diameter. This mushroom is highly priced and is a native of central and southern Europe where it is commercially sold fresh in autumn and is also dried and distributed worldwide.

The mushroom can be found in Europe and North America and grows either singly, small clusters of two or three specimens. This mushroom is usually preferred over other edible mushrooms for its unique flavor and texture. It is described as nutty and slightly meaty, with a smooth, creamy texture. Its aroma is distinct and reminiscent of sourdough and it even has higher water content than other edible mushrooms.

Dried porcini has more proteins than other vegetables; however some of this content is indigestible. This mushroom can be consume is various ways and regularly features in many cuisines worldwide. It can be consumed as soups, blanched in salads, sautéed with butter, eaten and enjoyed raw, ground into pasta, in risotto, and in many other dishes.