Soon there will be one of the finest mushrooms inhabiting the woods near me. People in Missouri, Nebraska, KS and north who have woods might want to keep an eye out.

Boletes are one of the finest mushrooms one can eat and they get big.

ID: Look for mushrooms with a billion pinholes under that cap (no gills). So long as that surface id not red (Boletus Satanus, Satanus=BAD!!) you can eat them and, so long as they are not filled with worms, you'll love them.

Do some Googling if you are worried. Easy to ID and way tasty. They are michorizal, meaning they develop feeding relationships with the roots of trees. you won't find them in grassy fields. BUT, they don't seem fussy; I've found them under oak and pine. The king bolete, which is what I find the most, can be a pound and 1/2. The edulis does have better flavor; but i don't look mom nature in the mouth so long as she feeds mine.

On Mon, 19 Jul 2010 19:36:53 +0000, Gorio
> wrote:

>
>Soon there will be one of the finest mushrooms inhabiting the woods near
>me. People in Missouri, Nebraska, KS and north who have woods might want
>to keep an eye out.
>

Known as Porcini in the US.

Barry in Indy

No, known as Porcini in Italy. Known as Boletes in the US. Call it what you want. I prefer the binomial for specificity. With wild mushrooms you never eat one without knowing exactly what it is. Boletes are very forgiving to the novice mushroom hunter, though. Easy to ID.

Call 'em what you want; I just don't like common names as they are often inconsistent. Gow itht he latin and there's almost no ambiguity.

Barry in Indy wrote:

>> Soon there will be one of the finest mushrooms inhabiting the woods
>> near me. People in Missouri, Nebraska, KS and north who have woods
>> might want to keep an eye out.

> Known as Porcini in the US.

And here in Italy, too. The underside of the cap of porcini is called "a
spugna": sponge like, to distinguish it from the ones "a lamelle" ("small
bladed", or "with gills").
Can't wait to get in Parma apennines in late august and september
--
Vilco
And the Family Stone

MMMMMM!! so long as the "spugna" isn't red, you got an eater.

Enjoy Parma!! I'm envious.