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A variety of mushroom that includes over 100 different species, most edible but also some are poisonous. The Boletus mushrooms are often identified by their olive to brown colored spore prints (similar to fingerprinting, spore prints are used as an identification method of capturing the appearance or image of the mushroom spore), their dense and solid stems, and their round-formed cap. Some of the common varieties include the Bay Boletus (Scientific Name: Boletus badius), the Birch Boletus (Scientific Name: Leccinum scrabrum), and the Red-cracked Boletus (Scientific Name: Boletus chrysenteron).
A few species of the boletus mushrooms become very soft or mushy when cooked, so it is wise to test the variety selected with the intended cooking or preparation methods before serving. Always select mushrooms that are firm and the boletus mushrooms can be used for sauces, omelets, stews, terrines, salads, and various mushroom dishes.
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Dried Boletus Mushrooms |
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Boletus Mushroom term - Related Content |
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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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