Recipe courtesy of David Pilz (inspiration for recipe – Kim Kittredge)
- Leccinum ponderosum or Leccinum manzanitae, sliced thin
- Oil (peanut or grapeseed yield a high smoke point)
Slice mushrooms into pieces about 1/8 – 1/4 inch thin. Slices of uniform thinness work best. When ready to prepare, soak until flexible but not fully imbibed (approximately 1 minute). Then, pat the surface dry with a towel. Sprinkle with a little salt. Fry in a cast iron skillet in hot oil until brown while holding flat with a spatula for uniform browning. Serve. Yummy!
More Bolete Recipes
Cascade Mycological Society Wild Mushroom Cookbook
- $21.50 includes shipping to anywhere in the USA
- Click here for more info and to purchase a copy
This is really much more than a cookbook. It is a snapshot of the PNW regions most popular edible mushrooms. For example, Chanterelles, Hedgehogs, Matsutake, Morels, and Lobster mushrooms, plus 12 others. We start with some storage and preservation techniques and a fruiting calendar. After that, recipes are organized by season. Each section includes a description of the mushroom along with foraging stories and tips from a network of mushroom lovers with a lifetime of experiences to share. The cookbook has over 184 pages with one-of-a-kind recipes and full-color photographs. The book is printed on wipe-clean gloss paper, has a lay-flat spiral binding, and also includes a convenient index.
All profits from the sale of the book will support the CMS grant and scholarship programs. The cookbook is dedicated to Freeman Rowe. Freeman’s love of learning and teaching the beauty and diversity of fungi has touched so many of us.