Page 245 - The Forager’s Guide to Wild Foods

Shaggy Stalked Bolete,

Aureoboletus betula (BOLETACEAE)

SHAGGY STALKED BOLETE grows alone, scattered, or
in groups on the ground under oak and pine. It fruits
during summer and fall.
CAP: Cap is 0.8-4 inches (2-10cm) wide and convex and
ranges from bright yellow to orange-red, or deep ma-
roon-red. The yellow flesh is tinged pinkish under the
skin and sometimes discolors olive with age.

PORE SURFACE: The bright yellow pore surface grows
olive-colored as it matures, but does not bruise when
sliced. Pores have tubes of 0.4-0.8 inches (1-2cm) deep.
STEM: When young, the stem is often as wide as the cap. EDIBLE PARTS: cap, stem
It soon lengthens dramatically to 4-10 inches (10-25cm) HOW TO EAT: Unlike most boletes, A. betula is
tall, with a width of 0.4-0.9 inches (1-2.3cm). It remains mild-tasting and becomes soft when cooked. Scrape
mostly equal, with a slightly larger base. Golden-yellow out the tubes on the cap to improve texture.
near the top and becoming reddish-stained below in
MEXICAN CHIPOTLE AUREOBOLETUS: Ingredi-
age, the stem’s surface is coarsely and deeply reticulate
ents: 10 oz. (280g) sliced mushrooms, a diced onion,
with yellow to red ridges. Its whitish flesh stains pink-
1 chopped chipotle pepper, 1 clove minced garlic,
ish near the mid-section when sliced. White mycelium is
butter, salt, pepper, fresh queso (crumbled), cilantro.
present at the stem’s base.
Sauté onion in butter (2-3 min.). Stir in mushroom
SPORES: 16-24 x 7-12 µm, elliptical, finely pitted, thick- and garlic. Add chipotle, salt, and pepper. Cook until
walled, with an apical pore; Spore print: olive-brown tender. Garnish with queso and cilantro.

Short-stemmed Slippery Jack,
Suillus brevipes (SUILLACEAE)

SHORT-STEMMED SLIPPERY JACK grows under co-
nifers, especially pine. Fruiting in summer, fall, and
during mild early winters, it occurs singly, scattered, or
lightworkerpeace , CC-BY-SA-3.0
in crowded groups.
CAP: Cap is 2-4 inches (5-10cm) broad and convex,
finally becoming flat. Its bald surface is slimy when
moist. Young caps are dark brown, sometimes with
a purplish-red tinge. At maturity, they pale to cinna-
mon-brown or brownish-buff. The margin, which begins
incurved and sometimes develops lobes, lacks veil rem- Jason Hollinger, CC-BY-SA-3.0 Ron Pastorino, CC-BY-SA-3.0
nants. The thick white flesh yellows with age.
risottos. Peel away the slimy skin before cooking.
PORE SURFACE: The light-yellow pore surface becomes
SIMPLE SUILLUS SOUP: Ingredients: 2 lb. (1kg)
murky olive in age, but never bruises blue.
sliced mushrooms, 2 minced garlic cloves, 2 diced
STEM: The 0.8-2.5 inches (2-6cm) long and 0.4-1.2 inch- onions, 1tsp. thyme, 6 cups vegetable broth, ¼ cup
es (1-3cm) thick stem is equal or slightly swollen at base.
milk, 1 tbsp. flour, light soy sauce, olive oil, salt, pep-
Its smooth surface lacks glandular dots when young. In
per. Sauté onions, garlic, thyme, and mushrooms.
age stem turns pale yellow. There is no ring.
Add flour and a bit of oil to make a thick paste. Stir
SPORES: 7-10 x 3.5 µ, elliptical to spindle-shaped, in the broth. Add milk. Simmer for 15-20 min. Finish
smooth; Spore print: brown with a bit of soy sauce.
EDIBLE PARTS: cap, stem POISONOUS LOOK-ALIKES: Some mushrooms with
HOW TO EAT: S. brevipes boasts some decent porcino orange/red pores that bruise blue/black, or a pep-
flavor. Dried mushrooms can be used to flavor soups and pery taste are poisonous.
244