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Queen Bolete, Boletus

                  regineus (BOLETACEAE)





































                                                                                             Ryane Snow, CC-BY-SA-3.0







        QUEEN BOLETE, also known as Boletus aereus, is          room matures. The surface is whitish to brownish
        a robust mushroom that occurs in the mixed forests      and is often finely reticulate near the top.
        of California. Typically fruiting after wet weather, it   SPORES: 11.5-13.5 x 3.5-4.5 µm, spindle-shaped to
        grows solitarily or in scattered groups on the ground   narrowly elliptical, smooth; Spore print: olive-brown
        under hardwoods. Though it favors oak, queen bolete
                                                                EDIBLE PARTS: cap, stem
        is also associated with madrone, tanoak  and chin-
                                                                HOW TO EAT: Queen bolete is rich and meaty with a
        quapin.
                                                                signature porcino odor. Its flavor is lighter and more
        CAP: The  cap is 2.8-6  inches  (7-15cm)  across  and
                                                                delicate than that of king bolete. This mushroom is ex-
        convex becoming flat. Young mushrooms are yellow-
                                                                cellent in risottos.
        ish-brown to  pale brown and covered  in a whitish
                                                                QUEEN BOLETE RISOTTO: Ingredients: 2 tbsp. but-
        bloom. The cap’s surface is fairly smooth and moist,
                                                                ter, 2 cups mushrooms (chopped), ⅔ cup vermouth,
        but not viscid. With age, it darkens to deep brown, de-
                                                                5-6 cups chicken stock, ⅓ cup shallots (minced), 1 ¾
        veloping pits and wrinkles. The thick white flesh may
                                                                cups arborio rice, ⅓ cup grated Parmesan, salt, pep-
        be slightly reddish below the skin. It does not stain
                                                                per, parsley. Sauté mushrooms and shallots in butter
        blue when bruised.
                                                                (5 min.). Add rice and brandy. Simmer for 3-4 min.
        PORE SURFACE: Young mushrooms  have stuffed             Gradually pour in stock while stirring. Simmer for 25
        pores. The pore surface and tubes are cream-white       min. until rice is tender. Add Parmesan, salt, pepper.
        to pale yellow, becoming olive-yellow in age. They do   Garnish with parsley.
        not bruise blue.
                                                                POISONOUS LOOK-ALIKES: Some boletes that stain
                                                                blue or have red pores are poisonous - avoid. Lilac
        STEM: The firm, solid stem is 2-6 inches (5-15cm) tall
        and 0.8-2 inches (2-5cm) wide. It begins club-shaped    Brown Bolete, Sutorius eximius - lilac-brown when
        with a  swollen  base,  becoming  equal  as the mush-   young; reddish-brown spore print.

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