Boletus Recipes

Species

Bronzy Bolete Boletus aereus
Summer Bolete Boletus aestivalis
Spindle-stemmed Bolete Boletus appendiculatus
Bay boletus Boletus badius
Penny Bun/Cép Boletus edulis
Dotted-stem Bolete Boletus luridiformis
Lurid Bolete Boletus luridus
Pinewood Penny Bun Boletus pinophilus
Chestnut Bolete Gyroporus Castaneus
Cornflower Bolete Gyroporus Cyanescens
Orange birch bolete Leccinum versipelle
Dotted-stalk Bolete Suillus granulatus
Slippery jack Suillus luteus

Bay Boletus Boletus badius

Crispy Bolete Caps

	80ml	Fried Breadcrumbs
	60ml	Flat-leaf Parsley
	1	Garlic Clove
	120ml	Olive Oil
	4	Bay Bolete Caps (Boletus badius)
	2	Tomatoes
		Salt & Pepper

Chop parsley and garlic. Mix with breadcrumbs, half of the olive oil and spice with salt and pepper. Leave mixture to stand for an hour or so. Preheat Oven to 180°C. Brush a baking dish with olive oil. Place each Bolete Cap round side down in bowl covering each cap with a quarter of the mixture. Drizzle remainder of the olive oil over the caps. Half the tomatoes and place in the same bowl and season with salt and pepper. Bake until caps are crisp (30-40mins)

The recipe also works well with Agaricus species

Preparation - 60
Cooking - 40
Feeds - 2 (Starter)
Region - ?
Source - DK

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Boletus edulis

cep

Cépes, Porcino; Porcini, Boletes, Boletus, Steinpilze, Penny Bun

This is one of the most valued species of edible mushrooms. Similar to several other edible boletes.

Foragers Tips

Pale brown in colour they can weigh anything from 30 to 500g and their caps range from 5 to 30cm in diameter.
As porcini grow fly maggots enter and eat their way up the stem. Check the larger specimens with care.

Cooks Tips

Porcini have a smooth, meaty texture and pungent, nutty flavour.
Fresh specimens are expensive
The better specimens are small, a tan to pale brown in colour and dense
Avoid those that are crumbly
the dried form of this mushroom is more readily available
Dried porcini should be softened in hot water for about 20 minutes before using.
Dried porcini can be substituted for cultivated mushrooms in most recipes.
25g of dried mushrooms will serve about 4 people in soups, stuffings, stews and the like.

Goat's Cheese Kasha with Cépes and Walnuts

Kasha is a Soviet staple of cooked grains. Robustly flavoured buckwheat is most common and is often combined with other grains (Bulgar wheat or millet). Couscous is used here and allows the flavour of the other ingredients to come through.

	175g	Couscous
	45ml	Buckwheat
	15g	Dried Cépes or Bay Boletus
	3	Eggs
	60ml	Chopped fresh parsley
	10ml	Chopped fresh thyme
	60ml	Olive Oil
	45ml	Walnut oil
	175g	Crumbly white goat's cheese
	50g	Toasted broken walnuts
		Salt and Pepper
		(salad and Rye Bread)

Soak grains and mushrooms in boiling water for 15 minutes then drain. Mix in all the other ingredients except the eggs. Transfer to frying pan, add the eggs and scramble over a moderate heat. Serve with rye bread and salad.

Variations

Replace Boletus with Hedgehog Fungus

Preparation - 20
Cooking - 10
Feeds - 4
Region - Soviet
Source - Magic

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Courgettes and cépes baked in cream

This recipe is derived from the "gratin Dauphinois"

	4 	Medium sized courgettes
	1/2 cup	Dried sliced Cépes
	1 	Garlic clove (or 1 tsp dried garlic powder)
	250ml 	Cup double cream
		Butter
		grated cheese (emmental)
		nutmeg
		salt, pepper

Soak mushrooms 10 min in just enough hot water to cover them. Rub garlic in a buttered oven proof dish (or sprinkle with dried garlic). Arrange the courgettes half peeled and thinly sliced. Add the drained mushrooms (reserve their water). Mix the water of the mushrooms with the cream, nutmeg, salt and pepper. Pour on the courgettes and mushrooms. Sprinkle with grated cheese. Cook for 30 - 40 min at 230°C until the courgettes are just tender.

Preparation - 15
Cooking - 30-40
Feeds - 4
Region - ?
Source - e-mail

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