Boletes are wonderful, and versatile in the kitchen, but they do require some know how to properly bring out their flavors, especially if you are dealing with slippery jacks. Currently in the fridge is two varieties of Minnesota boletes, leather veiled boletes, and a couple “bouchons” of boletus rex veris, or spring porcini. The…
Boletes
The Leather Veiled Bolete
Paragyrodon sphaerosporus is a long name for a slightly complicated mushroom. On one hand, they’re a bolete that’s relatively easy to find and identify. I’ve enjoyed eating this mushroom on occasion since it’s bug free and cooks up reasonably well, better than a lot of slippery jacks that it resembles in flavor and aroma. However,…
Scaber Stalk / Leccinum Mushrooms
There’s a lot of boletes out there to hunt, and they can be mystifying to try and identify if you’re trying to make a meal out of them. Scaber Stalks, also known as Leccinums, Aspen or Birch Boletes, are one of the more easy boletes to identify. Well, hold on, saying that they’re easy to…
Chicken Fat Bolete Mushroom or Suillus Americanus
The Chicken Fat Bolete, a funky looking, relatively unloved mushroom. The best part about picking these is that every year I inevitably have to try and beat the Eastern European population of the Twin Cities to the spots where these grow in order to get them first. Essentially, these are a type of slippery jack…
Porcini or King Bolete Mushroom
Pictured above is not the dried mushrooms you see in the grocery store. True, North American porcini can be insanely difficult to hunt, and even when you do find them, others may have gotten to them first. The window of perfect harvesting can be a couple days, and that is why these are truly treasures…