A year after my friend and I discovered our first porcini patch, I went back to the area to check and see what was growing. I didn’t find any of the typical porcini we pick, but I did find a large bolete, with a very light, tan colored cap.
I took it home to research it, and found it was the spitting image of the white king bolete. It is, for culinary purposes, a “white porcini”, and the flavor is just as good as it’s brown capped cousins.
These are very rare from my experience. They are named after an amateur mycologist named Chuck Barrows. Barrows is an inspiring guy, He was not a “professional mycologist”, but did a whole lot to further mycological studies. Read an article on his life here:Chuck Barrows and Boletus Barrowsii.
I find mine in a porcini patch, on the outskirts of a small white oak forest, typically in the beginning of summer around June or July. They seem to enjoy an earlier fruiting than porcini, and I will see one or two of them before the porcinis, queen boletes, and chanterelles that fruit in the same area. They like to hide in the long grass on the forest outskirts, but I also see them in the deep woods as well.
Kitchen wise these can be treated like any other bolete. They would love to be thrown in a hot pan with some fat and browned.
Like all boletes, they dry easily too, and you’ll probably find yourself drying them if you find some because, just like porcini, bugs love these just as much as mushroom hunters.