A little slimy 😂. I created a creamy mushroom sauce out of them that I put on some steak medallions. Wasn’t bad at all, but I might prepare them differently next time.
We have some experienced mushroom hunters we know that have helped us ID ones we’re not sure about. But these ones are pretty obvious as we’ve found them before. We are pretty well familiar with about 6 different species. Anything else that we pick up, we triple check with online sources or people we know.
Generally speaking though, most bolete form mushrooms are safe to eat besides Satan’s bolete which has very obvious coloration. Also bitter bolete (which looks a bit like porcini) can taste bad, but won’t kill you. We’ve never had any problems.
One porcini (Steinpilz) on the bottom right
Nice! How are they? And how do you positively ID them?
A little slimy 😂. I created a creamy mushroom sauce out of them that I put on some steak medallions. Wasn’t bad at all, but I might prepare them differently next time.
We have some experienced mushroom hunters we know that have helped us ID ones we’re not sure about. But these ones are pretty obvious as we’ve found them before. We are pretty well familiar with about 6 different species. Anything else that we pick up, we triple check with online sources or people we know.
Generally speaking though, most bolete form mushrooms are safe to eat besides Satan’s bolete which has very obvious coloration. Also bitter bolete (which looks a bit like porcini) can taste bad, but won’t kill you. We’ve never had any problems.
You will need to prepare them carefully if you don't want them to be slimy (as with most mushrooms).
They need a long slow dry saute followed by high heat and they have to be saturated with fat to reach high enough temps to cook them thoroughly.
Then they should be lightly browned at the finish.
Not slimy at all.