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Boletus Edulis

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Boletus Edulis 

a large, edible cap mushroom of the family Boletaceae of the class Basidiomycetes. The upper side of the cap ranges from light- to dark-brown, while the underside is at first white, then greenish-yellow. The stem is thick with a light net design. The flesh is white, and the color does not change when the flesh is broken. Boletus edulis is encountered from June, sometimes from May, until late autumn in deciduous and coniferous forests, mainly in the northern hemisphere. It is eaten boiled, sautéed, marinated, and dried.
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A few of my favorite, local, easy-to-identify, edible and delicious mushroom species include the wood hedge hog (Dentinum repandum), hen of the woods (Polypilus frondosus) often on old tree stumps and mature oak stands; sulphur shelf or chicken of the woods (Laetiporus sulphureus) growing on stumps and trunks; Boletus pictus (under white pines); Suillus granulatus (usually under white pines); Boletus edulis (under conifers); and the coral mushrooms - Clavaria cinerea, under pines.
Rain brings along good mushrooming by Telegram & Gazette (Worcester, MA)
Rice With Cepes (Boletus edulis) 2 tablespoons chopped onion 2 tablespoons olive oil 4 tablespoons butter, divided 1 cup converted rice 1 cup sliced fresh Boletus edulis 1/4 cup dry white wine 2 cups hot chicken or vegetable bouillon or canned chicken broth 1 teaspoon salt or to taste 1/4 teaspoon white pepper 3/4 cup or more grated Parmesan cheese Saute onion in olive oil until translucent.
MUSHROOM MEDLEY by The Register-Guard (Eugene, OR)
Oesch knows an older man from a poor family who, wandering in the woods as a young teenager, once found such an enormous quantity of cepes the French word for Boletus edulis (Steinpilze in German, porcini in Italian, or penny buns in English) that he was able to buy himself a motor scooter with the proceeds of the sale.
The magic of mushrooms. (Expat Advice) by Hays, Kim / Swiss News
 
 
 
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