Well, once again that time of year is upon us when we all head for the hills clutching Roger Philips.
Here's my first find of the year:
Though the genus name is leccinum, it is actually a bolete and, like all boletes, releases its spores through pores instead of gills.
Anyway, took it home and fried it up. Taste was delicate and had a very slimey texture. Not as good as the cep which is our most highly valued bolete.
Could be good in a creamy sauce perhaps.
Here's my first find of the year:
Though the genus name is leccinum, it is actually a bolete and, like all boletes, releases its spores through pores instead of gills.
Anyway, took it home and fried it up. Taste was delicate and had a very slimey texture. Not as good as the cep which is our most highly valued bolete.
Could be good in a creamy sauce perhaps.
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