How To Clean Worms From Bolete Mushrooms

Boletes

Boletus, Leccinum, Suillus

If there is a universally popular wild mushroom, it may be Boletus edulis . The French refer to them affectionately as c�pes, the Germans glorify them every bit Steinpilz, and the Italians are wild about their porcini, meaning piglets (pigs compete for them). The Swedish refer to their treasures every bit stensopp. In Poland, borowik are canned and sold in the market. The Russians merits byelii-greeb sustained them during wartime when other food was not available. In this country, B. edulis is sometimes called "king bolete."

Many people use different types of these "hamburger bun," brownish-capped, bulbous-stemmed, pore-bearing early on fall delicacies interchangeably with B. edulis. About mushroom hunters commonly refer to all of these mushrooms as "boletes." In this book, we will refer to fresh B. edulis every bit c�pes, and stale B. edulis every bit porcini. The genus Leccinum, "scaber stalk mushrooms," with white pores and blackness scales on their white pillarlike stems, and the genus Suillus, "slippery jacks," with gummy caps, gray-white to yellow pores, and narrower stems are among the edible boletes. However, those with red pores must be avoided. They are dangerous.

In full general, fresh firm specimens are best for cooking or drying. Discard wormy ones or those with soft brown decomposing flesh.

Leccinum and Suillus as a dominion grow in association with specific copse in a diverseness of institute communities. By contrast, B. edulis is near commonly institute in pine forests.

Boletes are different from other mushrooms in that they have pores rather than gills on the underside of the cap. Spores are released by the thousands from the inner walls of hundreds of tiny circular tubes, making upward the lower cap surface. This spore-bearing area resembles and acts like a sponge.

About 10 days subsequently the first heavy rains autumn in the w, in September or Oct, young forms begin mounding up the pino needles under the trees. In the e, this occurs during the summertime months. They are frequently constitute in large numbers. Specimens of differing ages are found at the same time. In some locations the season tin last for four or five weeks. B. edulis is indeed grand and hardy to behold, with its fat, bulbous stem decorated at the top with a network of lacy white veins and its nourishing brownish cap held high to a higher place the woods floor.

Leccinum species as a rule are found near madrone, aspen, and birch copse and manzanita bushes.

People from Slavic countries revel when they find species of Suillus. These are near often found nearly pine copse and must be collected young. Suillus granulatus has a perfumed odor and is commonly found well-nigh Monterey pines. Usually information technology is pickled for afterwards employ.

Older boletes should take their pores removed at in one case if they are soggy or green. This portion of the cap is non good-tasting, cooks poorly, and is impossible to dry. This is not a trouble with young business firm specimens.

Cleaning Fresh Boletes

The minimum use of water is important. Try non to allow h2o to enter the pore surface, for it tends to absorb a smashing bargain of moisture. Remove any dark parts of the mushroom. Brush off the caps of Boletus and Leccinum. Skin off slimy tops of Suillus. If quondam, gently separate the spongy material from below the cap, using your finger or a knife, and pare off carefully. Bank check the underside of the cap for worm holes. If there are many, discard the cap. If simply a few exist, utilize the parts not afflicted.

Cooking Fresh Boletes

These mushrooms tin be slippery. To reduce this quality, quickly fry slices in oil or butter. The simplest method of preparation is to saut� them in olive oil and butter, then add a rich chocolate-brown sauce and serve as a side dish with steak, broiled chicken, or fish. Or layer fried mushrooms over rice, or broiled, or mashed potatoes. Another style to speedily prepare boletes is to dip thick slices in beaten eggs,and then dust in seasoned staff of life crumbs for deep-frying.

Information technology has been observed that the fresh Boletus edulis flown hither from Italian republic has a stronger olfactory property and taste than the same mushroom found in this state. From this and from similar observations made of other mushrooms, it may be concluded that botanically identical species of mushrooms from different localities may have noticeably different characteristics of size, odour, and taste. This suggests that, in function, subtle chemical and physical differences may result from the habitat in which the mushrooms abound.

Preserving

Boletes alter quickly. They should be used or preserved equally soon as yous bring them dwelling house.

In the United States, the most common method of preserving boletes is to dry out them. Cut them into lengthwise slices no less than1/2 inch thick from cap to base including the stems (come across Preserving).

Boletes may be frozen and stored after being sliced into l/4-inch slices and placed in a freezer handbag. They will keep well for half dozen months (see Preserving).

Pickled boletes may serve as a conversation slice for your cocktail party.

Cooking with Dried Boletes

As a rule, 3 ounces of dried boletes will equal one pound of rehydrated mushrooms. Much variation is found in chefs' opinions every bit to how long to soak them. On the boilerplate they are soaked for about l5 minutes in warm h2o to embrace. Heat hastens the rehydration procedure. The length of fourth dimension depends upon the thickness of the slices. Squeeze dry, just exist sure to save the liquid in the bowl to preserve the rich season for employ in your dish.

Dried boletes have a deep, rich taste that dominates soups and sauces for polentas and pastas. When you cook with dried B. edulis your kitchen volition be redolent with its powerful fragrance. The essence of the mushroom persists in the cooking pot even after the pot has been washed and dried.

Cut mushrooms into desired sizes afterward soaking. In general, the larger the pieces, the more flavor. Some chefs prefer to saut� them quickly in olive oil and butter earlier adding them to the dish they are preparing. Add the remaining soaking liquid to your food grooming by carefully pouring off the concentrated essence from the top, discarding any residual matter such as sand or soil at the bottom of the vessel.

Commercially Dried Boletes

Dried bulk or bagged boletes command loftier prices in the marketplace. The imported Italian boletes (porcini) are unremarkably dark in appearance, and their odor is intense and aromatic. Home-dried preparations do non have the aforementioned smell and are lighter in color. Old-timers claim that dried mushrooms develop a deeper, more than robust smell if kept for 2 or three years.

When you store for dried boletes, inspect them carefully to be certain at that place are no gilled caps present. Sometimes mushrooms of lesser quality are mixed with or substituted for B. edulis. Bagged products may as well contain broken and granulated brittle pieces of fungi which volition not reconstitute well and have picayune taste. Purchase just solid, clean, thickly sliced mushrooms. Imported Polish boletes seem to crave long soaking periods. They must be reconstituted overnight before cooking.

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Brown Sauce with Boletes

Makes about 2-1/2 cups

A hearty brown sauce to serve with grilled steaks. 4 cups rich beef, veal, or poultry broth 3 cups concentrated zinfandel vino 2 tablespoons minced shallots or green onions iv tablespoons butter 1/2 to 1 pound boletes, chopped

In a heavy saucepan, reduce the goop and wine over loftier heat until it starts to thicken, so lower the heat and reduce to i-i/2 or 2 cups. Remove from the heat. Saut� the shallots in the butter in a saucepan. Heighten the heat. Add the mushrooms and saut� until most of the juice evaporates. Add the reduced broth and wine mixture. To use this sauce with steak, deglaze the pan with cherry-red wine or brandy and add to the sauce.

ALTERNATE MUSHROOM: Shaggy Parasol Mushroom

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Italian Mushroom Gravy

Makes about 5 cups

The strong flavor of dried Italian boletes makes an outstanding gravy. Serve over ravioli, pasta, polenta, or utilize for a chicken cacciatore. Sprinkle freshly grated Romano cheese on meridian. 3 ounces stale Italian boletes (porcini) 1 pound lean ground beef 2 Italian sausages, cut into pieces 1 large onion, chopped ii garlic cloves, minced 1/4 cup chopped fresh parsley Chopped fresh or stale rosemary, sage, oregano, or basil to taste One 6-ounce tin tomato paste 1 cup dry white wine Two 8-ounce cans tomato plant sauce

Soak the mushrooms in warm water to cover for about 15 minutes, squeeze dry and finely mince them. Reserve the liquid. In a large, heavy saucepan, saut� the beef and sausages until lightly browned. Add the onion, garlic, parsley, mushrooms, and herbs. Mix the tomato paste with the wine. Add to the gravy along with the tomato sauce and the soaking liquid from the mushrooms. Simmer until thick, about 30 to 45 minutes. --Kitchen Magic with Mushrooms

ALTERNATE MUSHROOMS: Common Store mushroom, Shaggy Parasol Mushroom

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Deep-Fried Cepes

Serves 5 every bit an titbit

Brand this crunchy treat when Boletus edulis is in flavor. 5 to viii large c�pe (Boletus) stems Oil for deep-frying Salt to taste

Preheat a deep-fryer to 300� to 330�. Using a vegetable slicer, piece the stems every bit thin as possible. Spread the slices on newspaper towels. Heat the oil very slowly to 380�. Drib a few chips at a time into the fryer basket and melt rapidly. Shake the basket or stir so that they don't stick together. Cook until golden in color. Drain on newspaper towels and sprinkle with salt. --Louise Freedman

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Bavarian Mushroom Soup with Dumplings

Serves four every bit a outset class

A variation of a favorite dish served in Germany and Austria, where information technology is called Steinpilz auf rheum. ii to 3 small boletes 3 or 4 shallots or green onions, chopped 3 tablespoons butter 2 ounces smoked ham, minced Pinch of dried rosemary ii teaspoons chopped fresh parsley 3 tablespoons flour ii quarts beef or craven broth Common salt to taste Dumplings: three tablespoons minced onion 4 tablespoons butter 3 cups dried French bread, cut into 1/two-inch cubes 1/2 to 1 cup milk or one-half and half two tablespoons chopped fresh parsley 1/8 teaspoon ground nutmeg 2 eggs, beaten slightly About 1/two cup plus 2 tablespoons flour Salt to taste

Cutting the caps and stems of the mushrooms into pocket-sized slices. In a saut� pan or skillet, saut� the shallots in the butter until translucent. Add the mushrooms, ham, rosemary, and parsley. Sprinkle in the flour and stir in the broth. Conform the taste past calculation common salt. Simmer for about 15 minutes. To make the dumplings, in a saucepan saut� the onion in butter until translucent. Add the bread cubes, mixing them with the onions and butter. Remove the bread mixture to a mixing bowl and add the milk, parsley, and nutmeg. Let it stand nigh x minutes. Be careful not to become the staff of life too wet. Add the eggs and salt and knead with your hands. Add the flour gradually until the mixture holds together and forms a ball. Moisten your hands with water and grade the mixture into round balls. Gently identify the dumplings in a large amount of boiling salted water. Melt them gently over medium oestrus, occasionally turning them with a slotted spoon for almost 10 minutes, or until the balls float to the surface. Bleed the dumplings. Divide them amidst the soup bowls and pour the hot mushroom soup over them. --Kitchen Magic with Mushrooms

Alternate MUSHROOM: Chanterelle, Common Store Mushroom

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Creamed Potatoes and Mushrooms

Serves 4 as a side dish

Fresh boletes are cutting into the same size as new potatoes and baked in a Madeira-cream sauce. 1-1/ii to ii pounds new potatoes 2 to 3 firm young boletes three to four tablespoons butter two tablespoons flour 1/2 cup one-half and half 1/2 cup Madeira Common salt and pepper to taste

Cook the potatoes in boiling salted water to cover until tender. Drain; pare the skins and cut into cubes. Ready bated. Cut the mushrooms into cubes similar in size to the potatoes. In a saucepan, saut� the mushrooms in the butter. Remove them with a slotted spoon when they are browned. Mix the flour into the juices remaining in the saucepan. Add the foam and whisk over low heat until thickened. Add the Madeira and allow the sauce to thicken once more. Add salt and pepper to sense of taste. In a buttered casserole dish, mix the potatoes and mushrooms together. Pour the sauce on top and bake in a preheated 350� oven for 20 minutes or until information technology brown and bubbly. --Louise Freedman

ALTERNATE MUSHROOMS: Common Store Mushroom, Hedgehog Mushroom

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Stuffed Broiled Boletes

Serves 4 to 5 every bit a side dish Some bolete caps are big enough to be served cut into quarters or sliced into wedges like pieces of a pie. Shellfish, meat, and spinach can exist used for fillings. 3 to four boletes four tablespoons olive oil or more than two garlic cloves, minced 2 prosciutto slices, minced one egg, slightly browbeaten ii tablespoons freshly grated Parmesan cheese 1/2 loving cup bread crumbs ane teaspoon minced fresh basil, or ane/iv teaspoon dried basil Table salt and pepper to taste

Remove the bolete stems and salve for some other dish or dry the stems for time to come use. In a saut� pan or skillet, saut� the tops of the mushroom caps in the olive oil for a few minutes or until they turn brownish. With a slotted spoon remove them to a warm baking dish. In the oil that remains in the pan, saut� the garlic and prosciutto until the garlic is translucent. Let the mixture to cool somewhat, then stir in the egg, Parmesan cheese, bread crumbs, basil, table salt, and pepper. Stuff the caps and bake them in a preheated 400� oven for fifteen to 20 minutes or until lightly browned. --Louise Freedman

ALTERNATE MUSHROOMS: Mutual Store Mushroom, Horse Mushroom, The Prince

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Wild Mushroom Pasta

Makes nearly 1-ane/4 pounds

A clever style of presenting this succulent mushroom. Serve information technology with a mushroom cream sauce and/or grate bits of truffle on top. 1 ounce dried Italian boletes (porcini) 3 cups unbleached all-purpose flour or more than two large eggs Pinch of salt

Soak the mushrooms for near 15 minutes in warm h2o to encompass, squeeze dry, and puree. Reserve the soaking water. Place the flour in a mound on a pastry lath. Make a well in the eye of the mound of flour. Crevice the eggs into the cavity and add the table salt. Add the stale mushrooms. With a fork, mix the eggs, salt, and mushroom puree. And then slowly start to incorporate the flour from the lower part, pushing it nether the dough to go along the compacted dough ball intact and separated from the surrounding loose flour. If the flour fails to hold together during kneading, sprinkle some of the mushroom liquid on information technology. If the dough is as well soft, add more flour. After half the flour has been incorporated into the dough ball, outset kneading the mass with the palms of your easily. Lay the dough ball on top of the flour and continue kneading until the ball has absorbed most of the flour. Sift the leftover flour and fix it aside for sprinkling during the rolling and folding steps subsequently. Cut the dough ball into two pieces. Repeat the rolling and folding steps with each of these 2 pieces. Turn the pasta rollers to their widest setting, and feed one of the two pieces of dough between the rollers. Remove the rollers, and fold the dough into thirds, and press downward. Sprinkle with flour and feed through rollers again. Repeat the folding, sprinkling, and rolling 8 to x times, until the dough is very smooth. Repeat the process with the other pieces of dough. Adjust the roller setting to a narrower notch, and pass the sheet of dough through merely one time. Do not fold again. At present move the rollers to each successively narrower notch, passing the dough through each notch simply once, until the sheet is paper thin. If you don't take a pasta machine, knead the dough for about ten minutes, until smooth and elastic, then divide the dough in half and roll each piece to a thickness of 1/8 inch or less. Lay the completed sheet of dough on a floured surface to dry for 15 minutes before cut, and proceed with the forming of the 2d sheet. To cutting fettuccine, pass each sheet of pasta through the wide teeth of the cut section of the pasta machine, or cutting by hand into 1/four-inch ribbons. --Mary Etta Moose, Washington Foursquare Bar and Grill

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A Meal of Boletes, Modena Style

Serves 4 as an appetizer and primary grade

Two to iii Boletus edulis, weighing about 1-one/2 to 2 pounds total, are enough to provide a repast for four people. The caps are sliced and then deep-fried for an appetizer, and the stems are chopped, saut�ed with shallots and foam, and made into a sauce to serve over tagliarini.

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Deep-Fried Boletes

2 to 3 immature c�pe (Boletus) caps Flour Oil for deep-frying Table salt and pepper to taste i lemon, cutting into wedges

Remove the stems from the mushrooms and reserve. Cut the mushrooms into ane/2-inch slices and dip them in flour. Deep-fry at 375� until gold brownish. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper and serve with lemon wedges. --Robert Mackler

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Tagliarini al Porcini

2 tablespoons chopped shallots 2 to 3 young cepe (Boletus) stems, chopped 5 tablespoons butter Juice of 1/ii lemon three/iv cups heavy foam or one-half and half Salt and pepper to gustatory modality 1 pound fresh tagliarini Freshly grated Romano or Parmesan cheese

In a saut� pan or skillet, saut� the shallots and chopped stems in butter until hazel colored. Add the lemon juice. Add together the cream, table salt, and pepper and cook at a very low temperature for most 10 minutes, stirring gently. Melt the pasta in a large amount of humid salted water until al dente and drain. Pour the sauce over the pasta in a serving bowl. Generously sprinkle the cheese on tiptop. --Robert Mackler

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Roast Turkey with Porcini

The side by side time you roast a turkey, insert small-scale pieces of unsoaked dried Italian boletes (porcini) under the pare of the chest of the turkey. You may as well desire to add a small handful of soaked porcini to a simple bread stuffing; use the soaking liquid to moisten the stuffing. The stiff season of the porcini will penetrate throughout the meat.

--Loraine Berry

Alternating MUSHROOM: Truffles

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Chicken Pricassee with Boletes

Serves 4 as a master course

Serve this dish with wild rice and a white wine. 2 ounces dried boletes 1 garlic clove, minced l modest onion, chopped 3 tablespoons butter 3 tablespoons olive oil 1 2-1/ii- to iii-1/2-pound craven, cut into quarters iii fresh tomatoes, chopped, or i 15-ounce tin peeled tomatoes one teaspoon chopped fresh thyme, or i/4 teaspoon dried thyme 1/2 cup dry white wine Salt and pepper to taste

Soak the mushrooms in warm h2o for well-nigh l5 minutes. Squeeze dry out and chop into small pieces. Reserve the mushroom liquid. In a saut� pan or skillet, saut� the mushrooms, garlic, and onion in the butter for most iii minutes. Remove the mushrooms with a slotted spoon, leaving some of the butter in the pan. Set the mushrooms aside. In the same bucket, add the oil and saut� the chicken until browned. Add the mushrooms,tomatoes, herbs, wine, and reserved mushroom liquid. Add salt and pepper to gustation. Comprehend and melt over low heat for most thirty to 45 minutes or until the chicken is tender. --Louis Maraviglia

Alternating MUSHROOM: Common Store Mushroom

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Mushroom-Zucchini Bread

Makes i loaf

This hearty breadstuff is strongly flavored by the boletes. The grated zucchini keeps the bread moist. i medium-sized zucchini three to 4 tablespoons dried boletes 1/2 cup (1 stick) butter, melted 2-i/2 cups unbleached all-purpose flour 2 tablespoons sugar two teaspoons baking pulverization 1/ii teaspoon baking soda ane teaspoon salt ane/ii cup freshly grated Romano cheese ii eggs 1 cup buttermilk

Grate the zucchini, and then place it in a clean dish towel and twist it to remove as much liquid as possible. Grind the mushrooms in a blender or food processor, allowing the fine particles to settle before removing the cover. Mix the ground mushrooms into the melted butter and allow it to cool somewhat. In a bowl, combine the flour, sugar, baking pulverisation, baking soda, common salt, and ane/four cup of the cheese. In a mixing bowl, crush the eggs slightly. Add together the buttermilk and grated zucchini. Mix the dry ingredients into the egg-zucchini mixture (do not overbeat). Add together the butter-mushroom mixture and alloy. Spoon into a greased loaf pan and sprinkle the remaining cheese on top. Bake in a preheated 350� oven for 55 to sixty minutes or until it is brown and crusty on height. Cool 10 minutes before removing from pan. --Gary Forrest

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