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Boletus edulis
Bacon Bolete

Recipe courtesy of David Pilz, inspiration for recipe by Kim Kittredge

Leccinum manzanitae (aka manzanita bolete)

Leccinum manzanitae (aka manzanita bolete)

  • Leccinum ponderosum or Leccinum manzanitae, sliced thin
  • Oil (peanut or grapeseed yield a high smoke point)

Slice Leccinum ponderosum or Leccinum manzanitae 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). Pat the surface dry with a towel. Sprinkle with a little salt. Fry in a cast iron skilled in hot oil until brown while holding flat with a spatula for uniform browning. Serve. Yummy!

Wild Mushroom CookbookCascade Mycological Society Wild Mushroom Cookbook

The Cascade Mycological Society Wild Mushroom Cookbook is available for sale online.

The book features over 184 pages filled with one-of-a-kind recipes, plus anecdotes, tips, and full-color photographs featuring foraged, wild-crafted mushrooms from our geographic region. It is organized by season and contains beautiful color photographs printed on 100# Gloss Book stock with lay-flat spiral binding. The contents are thoroughly and thoughtfully indexed. All profits from the sale of the book will go towards supporting the CMS grant and scholarship programs. It is dedicated to Freeman Rowe, whose love of learning and teaching the beauty and diversity of fungi has touched so many of us.

More Bolete Recipes:

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