Anyone eat boletes??

[TroutMask]

Wife and I have been running into lots of barely English-speaking apparent Europeans in the woods around our house, obviously collecting fungi. A short look around revealed that we have King Boletes up to our eyeballs.

Does anyone have any experience/recipes for this and similar Boletes?? Any info appreciated, thanks!

-TM

[brown]

They are usualy sliced once , dried on a string and added to soups and other dishes for flavor. Boletets keep well like this hanging in a cool dry spot. I think it actualy intensifies/enhances the flavor too. You can also pickle them ... but that's another story.   For the most part, they are used as a seasoning/flavor enhancement and for making base sauces. I don't think I've ever seen grandma' use them fresh and/or to make up one dish out of just them.  I have seen her use a mix of wild mushrooms (boletes , chanterellesss, etc. whateverelsewasfruitngatthetime) to make a stuffing for pierogis on the otherhand.

the BASIC recipie:

2:1 ratio of mushrooms and onion fried with a couple cloves of garlic
season it with whatever you want (salt pepper ofcourse) ... i'm partial to a healthy addition of taragon and oregano (also a 2:1 ratio). your palette may vary so ...

spoon into dough and make pierogies

pardon the vagueness as all the cooking in my family and by myself is done by eye (and tongue?yeh)

out

[Pharmer]

Fried Bolete chips are really good.  It's key to cut them thin.  Like 1/4 inch or so.  Dip them in egg and milk and then dip both sides in a plate of breadcrumbs (or flour with a little salt and pepper).  Fry these in butter until golden brown.  

Peace.

[TroutMask]

Yum, thanks yall.

-TM

[senorsalvia]

Morels rule!!!!--------------  sal

[Pharmer]

Oftentimes I will dry suate Boletes.  These mushrooms have a great deal of water in them.  Simmer them in a little butter over medium low heat uncovered.  A lot of water will cook out of them.  When most of the water has cooked out, add a bit more butter to taste.  I typically add a bit of garlic at this time.  These are great plain served on rice, or you can add them to burritos.  They are really good in breakfast burritos too.  This method of preparation works great as an addition to many recipes actually.  It also works equally well with Golden Chantrelles (one of my personal favorites).

Peace.

[boomer2]

I love Boletes.  Here are some images of a big boletus edulis from Suphanburi, Thailand along with an SEM.






Amd here is an SEM I made in Bangkok last summer of the spores of boletus edulis.



boomer2

[TroutMask]

Wow, incredible. Do the Thai folks eat boletes and/or other mushrooms, i.e., for food?

-TM

[boomer2]

YEs they do.. They love Plrotus and also straw paddie mushrooms.  Reeshi mushrooms are grown at the King of Thailand's private gardens by my friend Visi[porn who is the King's gardener.

The money from the sale of the Reeshi shrooms is divided amo0ngst the various Hill Tribe groups for farm implements and seeds, etc.

I will spend a few weeks this summer at the University in Bangkok with rich Gee, co-author of How To Identify and Grow Psilocybe Mushrooms.

HE is one of five participants on my Thailand/Kampuhja expedition this week. WE will be gone for 6 weeks to SE Asia to finiash up on a twenty year study of hallucinogenic shrooms in that region of the world..

I will post some of the3 Reeshi Shroom images when I take them in a week or so.

have a shroomy day.


boomer2

[TroutMask]

Very interesting. Please keep us posted.

Here is one of the fresher specimens we found while walking the dogs yesterday:



That's my wife's hand. She took a bite in the field and said it tasted(?) good. That is, it mostly tasted like water.

-TM

[dergheist]

Very nice bolete Troutmask!  I miss the shroom hunting season up north.  Oh, well.  I will be up there soon enough.  How is Kate and the dogs?  How is the weather up there right now?  I bet it is snowing a lot.  Take care and I hope you enjoy the boletes.  They were always a favorite of mine.