Big Boletes

To find wild mushrooms at their peak you really need to visit a likely spot for them every three days. As they’re developing, you need to be there every day to find them in peak condition. I just don’t have that much time. So when I stumbled across this glorious 887 grammes of Porcino, Boletus edulis, I was exultant:

Chunky, isn’t it?

It’s going to be delicious fried until brown in a good olive oil with a few cloves of garlic and served simply on my home-made bread.

In the woods there are also a dozen or so Summer Ceps, Boletus reticulatus. Sadly, most are a few days ‘over’.

There’s a distinctive reticulated stem:

And beautiful yellow pores:

It’s also free of maggots and will be utterly delicious. I’ll have to make time for a small diversion to buy flat-leaf parsley on the way home.

Buon appetito.