Nice to see a King Bolete.
Here is a photo showing the pores on the underside of the cap and also another little bolete relative leaning on the king.
Another king bolete not far away over seeing his domain.
A string of lobster mushroom far out into the field, usually they will be on the very edge of fields or more commonly in the woods.
These mushrooms I suspect are Clitopilus prunulus (sweetbread or miller mushroom), since I haven’t collected or eaten this one before they will need to be preserved until their identity is verified which means I’ll mail out a few dried specimen soon as matching field characteristics and a pink spore print just aren’t enough to take a chance on, this one has a few dangerous look alikes.. ciao
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I’ve never tried a bolete. Do they taste similar to any other type of mushroom?
Boletus edulis is often described as earthy and meaty, the stems are the choice part being thick and they have a clean scent and taste when pan fried in butter, they are soft, crunchy and chewy all in the same bite. I really look forward to gathering this wild mushroom. It is very popular around the world with 100,000 tons sold in some years. It is probably also the most popular dried mushroom for soups at least in europe where it is known as porcini, cep and steinpilze. This is the number one favorite for many folks worldwide.
Interesting. I wonder if I’ve had it and didn’t even know. I would love to try a fresh one, but I’m not sure if these grow on the West coast of North America.
Yes Isaac, On the west coast from the tip of Mexico to atleast the bottom half of Alasaka under conifers, especially spruce. There are a couple short you tube videos from B.C which show the young round caps which are in the prime condition for Boletus edulis to be gathered. Fall can be a very good time to find them