Page 242 - The Forager’s Guide to Wild Foods
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Fib King Bolete, Boletus

                 fibrillosus (BOLETACEAE)






















                                                                                              Dick Culbert, CC-BY-2.0













                                                                                            Ron Pastorino, CC-BY-SA-3.0


                                                                                             Ryane Snow, CC-BY-SA-3.0




        FIB KING BOLETE is native to the Pacific Northwest      lium is sometimes present.
        and northern California. Occurring in old-growth
                                                                SPORES: 13-17.5 x  3.5-5.5 µ, elliptical  to spindle-
        and mixed forests, it is often found under conifers, in-
                                                                shaped, smooth; Spore print: dark olive-brown
        cluding Douglas-fir and western hemlock. This bolete
                                                                EDIBLE PARTS: cap, stem
        fruits  singly or  gregariously in soil, usually during
        the fall.                                               HOW TO EAT: This meaty mushroom has a pleasant
        CAP: The convex to flat cap is 2.5-6.7 inches (6-17cm)   nutty taste, but it does not rival Boletus edulis.
        wide. Its color is dark brown to cinnamon brown, of-    STEWED FIB KINGS: Ingredients: ¼ cup olive oil, 2
        ten with lighter (but not yellowish) areas, especially   cloves garlic (minced),  1 sprig thyme, 1 lb.  (0.5 kg)
        at the margins. The cap’s dry surface is often wrin-    mushroom caps  (sliced), 1 tomato (diced),  2 tbsp.
        kly and velvety to fibrillose. The thick flesh is white   broth, salt, pepper, parsley. Heat olive oil in a sauce-
        to yellowish with a mild flavor. When bruised, it does   pan. Saute garlic and thyme (1-2  min.). Add  mush-
        not turn blue.                                          rooms. Cook until they have released their water. Add
        PORE SURFACE: The pores and tubes, located on the       tomato and broth. Simmer on low (30 min.). Season
        cap’s underside, are pale yellow or darker. Like the    with salt, pepper, and parsley garnish.
        flesh, they do not bruise blue.                         POISONOUS LOOK-ALIKES: Some boletes that stain

        STEM: The stem is 3-6.3 inches (8-16cm) long, 0.8-1.6   blue or  have red pores are poisonous -  avoid.  Pep-
        inches (2-4cm) wide, and equal or slightly enlarged     per Bolete, B. piperatus - red pores; sharp, peppery
        towards the base. The base itself is often pinched.     taste. Blue-staining species include:  B. calopus, B.
        Solid within, the stem’s outer surface is strongly re-  erythorpus, B. lurideus, B. huronensis. Lilac Brown
        ticulate,  fibrillose,  and  brown,  growing  yellowish   Bolete, Sutorius eximius - lilac-brown when young;
        near the top and white at the base. White basal myce-   reddish-brown spore print.

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