I trimmed the stems until I saw no more bug tunneling, so they were really not too bad yet! Of course, with such numbers, at least SOME of them will be good..
Thanks! I was happy to come here and share it where people would appreciate their..unique charm!
Exsudoporus frostii, Frost's bolete. I know it has a sour flavor and dries well..anyone eaten them? Any suggestions? I'll post photos of the patch below. Wish there was some sort of photo gallery option.
Sun-dried tomatoes packed in oil and herbs would be delicious..
A 12oz Cherokee Purple. Delicious, but I do need to find an earlier black tomato variety to add to the mix next year.
Delicious on top of garlic toast. Recipe courtesy Alan Bergo: https://foragerchef.com/sicilian-chicken-of-the-woods/#recipe
Involves tomato sauce, monarda fistulosa from my flowerbed, lots of onions and garlic.
I cut the recipe in half and harvested about half a pound.
From a beautiful Laetiporus cincinnatus found earlier in July. It was in great shape, but the lower layers had grown around a fair amount of stiltgrass, and I didn't want to hog it all.
Well, it was my first time trying the samples of black velvet bolete and Strobilomyces, so those were simply fried up and sampled one by one right away. The dryad's saddle was fried with butter and herbs and frozen for later. The chicken of the woods was stewed in tomato sauce and served over toast a la Forager Chef's recipe. The chanterelles are being fried with butter and frozen and given away to friends and family.
I expected to find the chanterelles, but everything else was pure luck over a short three miles! Good luck out there.
Yes, I love to impress guests & travelers with a good straight-from-the-bag chipchuterie tray! Works every time.
Two pounds of smooth chanterelles, young dryad's saddle, a few old-man-of-the-woods, a black velvet bolete and some lovely white-pored chicken of the woods.
1000g bread flour, 710g water, 40g unfed starter, 20g salt, a few tablespoons of toasted flaxseed and meal, a squirt of honey and some chopped fresh sage. I lost track of what I was doing measuring the flour and had to guess to correct the ratio, so it was wetter than normal, but worked out.
I tried plugging what I could from your pictures into my bolete book and you may wish to consider Boletus nobilissimus or similar. I assume no bruising or staining anywhere, and you found it in mixed hardwoods.