Archive | 9:32 pm

Baskets overfloweth

29 Sep

Nature Moncton held a wild mushroom workshop this afternoon so I took over the mushrooms that were shown in last night’s blogging boletus post and decided this morning to gather up a few more varieties for the event.

Started out pretty good with a few honey mushrooms, king boletes and orange-latex milkys, but I soon found out all the small mushroom would need to be transfer to other containers as the King bolete and bay bolete were out in force. I gathered 2 other wild mushrooms,  Catathelasma ventricosum and  a handful of grayling and then spent the next hour picking some huge boletes some over a lb each and end up with more king boletes then I’ve seen in a decade, the dry summer with a rainy last half of September really stirred up the boletus.

The baskets and car trunk were full and now the food driers are heating the house on this cool evening with the pleasant aroma of earthy King and Bay boletus. I can smell the lovely winter soups already. ciao

Blogging Boletus

29 Sep

I was out to find white matsutake, but boletus stole the show. Click on and have look

King Bolete maybe.

No it is the Bay Bolete (Boletus badius), still a tasty one.

These seem interesting.

Chrome-foot Bolete (Leccinum chromapes).

Here are some pear-shaped puffballs (Lycoperdon pyriforme) a little bolete break. View looking down a standing tree trunk.

Scaber cap (Leccinum ?) these boletes are staining electric blue in small areas when cut on a few of these Scaber caps and rose and light pink on others.

Here are 6 different edible boletus, clockwise, (1) chrome-foot bolete, (2) scaber cap, (3) hollow-stem suillus, (4) banana bolete, (5) bay bolete and in the center (6) king bolete. This area is my favorite white matsutake site and rarely produces any boletes accept hollow-stems though I’m not complaining all these boletes are good edibles and most of what I gathered will be dried for soups this winter. There has been recent warnings on the safeness of scaber caps though, as they may not agree with everyone’s tummies. It is always best to try very small amounts of any new food and in fact I found 3 different varieties of scaber caps today, based on the staining of the flesh and cap colors so I will be sampling each type  with caution due to GI reports from the USA in recent years. I have eaten (red/orange Leccinum scaber caps) in dried form for a number of years without any problems but I’m still going to separate the varieties and become real familiar with each type. ciao