On Tue, 25 Oct 2005 14:06:23 +0100, "Shaun aRe"
> wrote:

>
>"Jim Davis" > wrote in message
...
>> I live right next to a woods that supposedly has some of the best wild
>> mushroom hunting in the area, or country. I've done it a few times and
>> easily get the king boletes and one or two others but I don't know
>> enough to do it adequately so I rarely hunt them. I've tried cooking
>> and eating the boletes but quite frankly they aren't that great. Would
>> like to know how to jazz 'em up to taste good. Any thoughts? Other
>> mushrooms? I'm in SW Washington state so lots of moist cool climate for
>> them to grow.
>
>A lot of the edible boletes supposedly aren't good cooked - they can be
>slimy and mushy. Drying, powdering and using to season soups and stews etc.
>is reported to often be the best use for some of them, others raw as a
>vegetable in salads etc.
>
>King bolete - that's Boletus edulis/cep? They should be great! There is
>however some debate on whether there *are* any /actual/ B. edulis in North
>America, or if what are known as such are indeed (possibly several)
>different boletes...
>
I have eaten ceps, or _cepes_ from central NY that were spectacular to
eat and looked like fresh imported porcini from South Africa.

I have also had boletes with an orange color to the top that were
great. Maybe that is what Victor was writing about.

Some other boletes seem less so. But I have also had slippery jacks,
another bolete, that sometimes is great as well.

I suppose DNA analysis is the only way to really tell.


Rodney Myrvaagnes J 36 Gjo/a


Kansas--working to become a science-free zone