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(Scientific Name: Boletus edulis) A rich meaty flavored mushroom that has a large, round cap that is pale yellowish brown to dark reddish brown in color and grows 2 to 8 inches in width. They grow on the ground under conifers and hardwood trees in the North American woods. The cap and stem have a firm, thick, white flesh with a distinctive and assertive flavor and is excellent used in soups, sauces, stuffing, fish and other dishes. They are available fresh, frozen and dried and can be broiled, sautéed, stewed or baked. Also known as cepes and porcini mushrooms.
When dried, the stone mushroom is available throughout the year but when fresh, they are only available June to November. When selecting, choose those that are fresh looking and have firm caps and stems, avoiding mushrooms with shriveled caps and dried stems. To store, wrap unwashed mushrooms lightly in paper towels or place in a paper bag, never store in plastic. Keep them in the refrigerator for 2 or 3 days. It is best to eat them as soon as possible. Dried mushrooms may be stored indefinitely.
When cleaning, avoid using water because it will reduce the flavor of the mushroom. Use a brush to clean sand, grit and other debris from the pits and ridges. If you must use water, use as little as possible and dry quickly with a paper towel. Cut lengthwise and check interior for insects and other debris.
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Stone Mushroom term - Related Content |
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| Easy and delicious way to enjoy scallops |
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| Savory side dish that goes well with poultry and red meat. |
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| A light and creamy sauce to baste and then top poultry and upland game. |
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| There’s nothing quite like the flavor of grilled asparagus, which lends itself perfectly to this terrific vegetarian fajita that also features grilled onions, red peppers, and mushrooms. |
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| Stuffed Mushrooms
Slice off the stem of a whole, clean, mushroom. With a small teaspoon (1/8 or 1/4 teaspoon), or small melon baller, scoop out the inside of the mushroom. Fill ... |
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Mushroom Preparation | Mushroom Cooking Tips
Mushrooms
The mushroom is just one of a very large, diverse group of organisms called fungi. It is similar to ... |
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| A specialty utensil designed to clean dirt and debris from soft skinned foods, such as mushrooms. Made from polyester, nylon or rubber soft bristles, a Mushroom Brush is ... |
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| A condiment produced by grinding brown mustard seeds with a stone mill to provide a coarse textured food spread. Typically spicy, Stone Ground Mustard is a popular topping for ... |
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| A device used to sharpen the edges of a knife. The edge of the knife is passed over the stone at an angle, causing an abrasion that sharpens the knife edge. The stone generally ... |
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| A grinding method that may be manual or automated to produce flour or meal by slowly milling grain between two stone utensils or grindstones. Grinding in this manner retains more ... |
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| Any type of fruit that contains a stone or pit, such as cherries, apricots, nectarines, plums, olives, avocados, and peaches. |
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