- 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 (30-40 minites)
The recipe also works well with Agaricus species
- Preparation - 60
- Cooking - 40
- Feeds - 2 (Starter)
- Region - ?
- Source - DK
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.
- 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.
- 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.
- Replace Boletus with Hedgehog Fungus
- Preparation - 20
- Cooking - 10
- Feeds - 4
- Region - Soviet
- Source - Magic
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 minutes at 230°C until the courgettes are just tender.
- Preparation - 15
- Cooking - 30-40
- Feeds - 4
- Region - ?
- Source - e-mail