Boletus

Boletus are surely one of the best mushrooms. The name comes from "bolites" that indicated the Roman and Greek "royal agaric", used to dessignate best mushrooms. Boletus cannot be cultivated artificially. They appear from June to November, especially when it is warm and humid.

Characteristics

They are mushrooms with a hemispherical or a bit hightened "hat". Boletus change its colour from light brown to white depending on the season or the weather. Boletus aerus (aer=bronze) have a darker colour. Under the hat we find the himenium (fertile membrane) covered with tubule not lamella. Mushrooms' stalk is fat, then becomes thinner and thinner,but always strong.

In the Kitchen

There exist many recipes. After a softening in water they are especially tasty with rice, pasta and cutlet.

Working Process

Mushrooms are picked, cut in thin slices and dried in appropriated places. The quality is determined by the colour, from white to dark brown, and by its size. The particular taste and aroma show the high quality of boletus.

Use

Put mushrooms in the water for 10 minutes and use them as you like. Mushrooms are preserved very well in glass jars.