Page 243 - The Forager’s Guide to Wild Foods
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King Bolete, Boletus

                    edulis (BOLETACEAE)









































                                                                                             Ryane Snow, CC-BY-SA-3.0


        KING BOLETE, also called Porcini or Cep, is highly      to creamy, or sometimes brownish above.
        prized for its flavor. This robust, baker’s bun-shaped   SPORES: 13-21 x 4-7 µm, spindle-shaped to elliptical,
        fungus is solitary to gregarious and widely distrib-    smooth; Spore print: olive-brown
        uted. From spring until fall, it fruits on forest floors
                                                                EDIBLE PARTS: cap, stem
        under a variety of trees including birch, oak, fir, hem-
                                                                HOW  TO  EAT: This  gourmet mushroom  boasts big,
        lock, pine, and spruce.
                                                                complex flavor. Its flesh is nutty and savory with fruity
        CAP: The cap is 3-14.5 inches (8-37cm) across, con-     notes and a texture that is meaty and buttery. B. edulis
        vex to broadly convex, and becoming nearly flat. Its
                                                                often hides under duff.
        dry  surface, which  is  smooth  to  lightly bumpy or
                                                                GRILLED PORCINI MUSHROOMS: Ingredients: large
        cracked, turns semi-viscid in wet weather. Cap color
                                                                B. edulis caps, lemon, garlic slivers, nepitella (lesser
        is yellow-brown, moderate brown, or red-brown, of-
                                                                calamint) leaves (or fresh thyme), olive oil, salt, pep-
        ten with a lighter margin. The thick, white flesh is not
                                                                per. Take a slice of lemon and rub it over the mush-
        peppery or bad-smelling.  While  sometimes  slightly
                                                                room caps. Make small incisions in the caps and poke
        reddish beneath the skin, it should not change color
                                                                in garlic and nepitella. Grill on both sides. Season with
        when cut or bruised.
                                                                olive oil, salt, and pepper.
        PORE SURFACE: The pore surface begins white,
                                                                POISONOUS LOOK-ALIKES: Some boletes that stain
        changing  to  yellow,  greyish-yellow,  and  finally  ol-
                                                                blue or have red pores are poisonous. Pepper Bolete,
        ive-brown. It should not bruise blue. The tubes have
                                                                B. piperatus - red pores; peppery taste. Blue-staining
        small mouths.
                                                                species include:  B. calopus, B. erythorpus, B. luri-
        STEM: The firm, solid stem is equal or with a bul-      deus, B. huronensis.  Lilac Brown Bolete, Sutorius
        bous base. Its surface is finely reticulate overall or to-
                                                                eximius  -  lilac-brown  when  young;  reddish-brown
        wards the cap. Stems measure 3-10 inches (8-25cm)
                                                                spore print.
        long and 0.8-2.8 inches (2-7cm) wide. They are white
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