Wild Fungi / Cooking. Eating?

Fshklr · 10-08-2003, 06:31 PM

I was given a work boot size box FULL of medium to large mushrooms this afternoon. After searching the internet for pics they are called,
"Boletus edulis" {King Boletes) also called porcini, ceps in france and a few other names.

Can anyone give some ideas as to what to do or how to cook these fungi?
Favorite recipes...anything?
thanks, Dan

[ 10-08-2003, 07:42 PM: Message edited by: Fshklr ]

Fish_N_Russ · 10-08-2003, 06:40 PM

Well make sure they ARE what you think they are :smile:

You can use that mushroom in place of crimini (brown), since they have a similar taste. I would do a google search for cep recipies or wild mushroom recipies...should find a bunch

DanS · 10-08-2003, 06:40 PM

Found some tasty looking recipes here:

http://www.angelfire.com/co/mycosociety/recipes.html

Chromaflage · 10-08-2003, 08:05 PM

For me, any mushroom sauteed in real butter and real garlic - mmm!

ORS

Barviewrocks · 10-08-2003, 08:16 PM

I had some of these the other day - they are great! I just sauted them in butter, garlic and a bit of wine. They have a slightly sweet taste and are also good in a mushroom soup. Try the recipe in the Moosewood cookbook as it is their 30 year anniversary.

clearview2u · 10-09-2003, 07:09 AM

Boletes are great in stews and soups.
toni

Fishingaddict · 10-09-2003, 09:33 AM

Have anyone ever tried battered and deep frying them???

I bet they taste yummy! :grin:

RvW · 10-09-2003, 10:17 AM

Flashed in butter with garlic, diced tomotoes, zukes and some fresh basil as a side dish with...umm, Chinook fillet?

MMMM

Fill the caps with a mixture of crab meat, poppy seed, fresh parmesan, dill weed, garlic, black pepper and tiny bit of heavy cream...top with bread crumbs and a little butter...bake til browned.

[ 10-09-2003, 11:22 AM: Message edited by: Row Vs. Wade ]

Fshklr · 10-09-2003, 12:21 PM

Thanks for all the help ifishers. I tried a butter, garlic, worchester shire, lemon juice, horse radish and capers and simmered them for a hot buttered mushroom side dish. they were excellent but the largest ones..(Baseball size and bigger) were really limp and almost slimey in texture in the gills. will try the stuffed recipe next and then of to a mushroom soup!!

Yes Jen,..they are edible as long as they are firm and the meat (flesh) is still WHITE and solid. Use as you would any white commercial mushroom.

letsfish · 10-09-2003, 06:27 PM

A couple of points:
Jennie don't experiment with those puffballs-a couple of experienced mycologists from Idaho did a couple of year ago. They aren't around anymore. The problem? An Amanita button(the immature mushroom) looks like a puffball. All "puffballs" should be halved. if the insides are firm, homogenus, and white they are probably okay. But if they appear to have anything resembling a mushroom in form inside kick it! Off color? Kick it! Not firm? Kick it!
Fshlkr-
You refered to gills Boletes do not have gills!Rather a sponge-like tissue for spore development and dispersement. If your looking at gills you'd be wise in passing on these fungi this time around because they definely aren't boletes.
Fungi education-
I am unsure of were you live but joining a local fungal society is a great way to learn from knowledgable folks what is edible and what is not.
The Oregon Mycological Society meets on the fourth Monday of the month(October 27th this month)at Cheatam Hall, World Forestry Center(Yep, up by the Zoo). Education Class starts at 630pm.

Fshklr · 10-09-2003, 07:25 PM

letsfish,
When i said gills I was generalizing. They are as you said a spore sponge like membrane but if you cut one lengthwise you can see that under the spore membrane between the cap there are gills or a clored area where gills should be encased within. thanks for the help identifying them. Great info on the class as well.

:grin:

Maddie'sDaddy · 10-09-2003, 08:03 PM

Had me some Fungis tonight coarsely cut with some Jumbo Prawns and scallops sauted in butter and garlic with a touch of ollive oil and lemon over rice, My wife doesn,t like seafood :depressed: so me and my 1 yr old daughter have seafood night when mom is working late [img]graemlins/applause.gif[/img]

Fish_N_Russ · 10-09-2003, 10:52 PM

Fshklr,
When you spoke of the slippery gills (pores actually) I forgot that I should have said you can remove the pores (with a spoon) and then they wont be as soggy/slipery.

I had to do this one time with some other Boletes (actually another family that tend to have rather viscous caps but entirely edible).....their common name 'Slippery Jacks' lol

Jennie@ifish · 10-09-2003, 11:51 PM

Anyone ever eat Puffballs? Bill has been told that ours are edible, but... I'm leery!

He says he is sure. Do they taste good?

They grow in clusters around here. I'm just... I don't know. Scared to eat something first!

Jen