Cleaning fresh boletes

The minimum use of water is important. Try not to allow water to enter the pore surface, for it tends to absorb a great deal of moisture. Remove any dark parts of the mushroom. Brush off the caps of Boletus and Leccinum. Peel off slimy tops of Suillus. If old, gently separate the spongy material from below the cap, using your finger or a knife, and peel off carefully. Check the underside of the cap for worm holes. If there are many, discard the cap. If only a few exist, use the parts not affected.

Cooking fresh boletes

These mushrooms can be slippery. To reduce this quality, quickly fry slices in oil or butter. The simplest method of preparation is to saute them in olive oil and butter, then add a rich brown sauce and serve as a side dish with steak, broiled chicken, or fish. Or layer fried mushrooms over rice, or baked, or mashed potatoes. Another way to quickly prepare boletes is to dip thick slices in beaten eggs,then dust in seasoned bread crumbs for deep-frying.

Preserving

Boletes change rapidly. They should be used or preserved as soon as you bring them home.

The most common method of preserving boletes is to dry them. Cut them into lengthwise slices no less than 1/2 inch thick from cap to base including the stems.

Boletes may be frozen and stored after being sliced into l/4-inch slices and placed in a freezer bag. They will keep well for 6 months.

Pickled boletes may serve as a conversation piece for your cocktail party.

Credits: "Wild about Mushrooms: Boletes"