Larch boletes - recipes & ideas wanted

[Harvestman]

I'm doing rather well for Larch boletes suddenly. Got a few pounds of them, without much effort, and without cleaning out the patches. I left plenty behind, and there is lots more unsearched habitat near me.

They are a bit undistinguished taste-wise, so I am drying what I've got so far, to bulk up stew mixes for later in the year. :campfire:

Anyone got any other suggestions for what to do with a job lot of yellowy-orange fungi? :confused:

[paolo]

Hi, here in Italy we use to preserve the smaller ones with olive oil.
Remember to take away the surface slimy skin before any use (cooking or drying).
You just have to boil them in water with white wine vinegar (less than 1/3) and, if you
like some white wine and spices (laurel parsley, rosemary, thyme, black
pepper grains, laurel is a must imho).
Boil them until tender, dry and cool for one, two hours than put in the vase
with olive oil (choose one with a mild taste). Put oil first to avoid air bubbles.
You can cook them with some other mushrooms if you like, but try to avoid the
larger ones.

Cheers
Paolo

[rowen]

Found a lot too, thanks for the post and advice

[Harvestman]

Thanks Paulo. I'm going to try that if I get any more. The current batch are all dry.