Boletus Edulis (3) Collection

Crispy Bolete Caps Goat's Cheese Kasha with Cipes and Walnuts Courgettes and Cipes Baked in Cream

> From: "Ian Pettigrew" <barobalti@ukonline.co.uk> Subject: Boletus Edulis Ceps are BIG in Scotland
> this autumn, due to the (unusual) HOT summer
and
> the early October rainfall -- just looking for some inspiration for all the beautiful fungi
> currently in my freezer!

Crispy Bolete Caps

80ml Fried Breadcrumbs 60ml Flat-leaf Parsley 1 Garlic Clove 120ml Olive Oil 4 Bay Bolete Caps
(Boletus badius) 2 Tomatoes Salt & Pepper

Chop parsley and garlic. Mix with breadcrumbs, half of the olive oil and spice with salt and pepper.
Leave mixture to stand for an hour or so. Preheat Oven to 180 C. Brush a baking dish with olive oil.
Place each Bolete Cap round side down in bowl covering each cap with a quarter of the mixture.
Drizzle remainder of the olive oil over the caps. Half the tomatoes and place in the same bowl and
season with salt and pepper. Bake until caps are crisp (30-40mins)

The recipe also works well with Agaricus species

Preparation - 60 Cooking - 40 Feeds - 2 (Starter)

Goat's Cheese Kasha with Cipes and Walnuts

Kasha is a Soviet staple of cooked grains. Robustly flavoured buckwheat is most common and is often
combined with other grains (Bulger wheat or millet). Couscous is used here and allows the flavour of
the other ingredients to come through.

175g Couscous 45ml Buckwheat 15g Dried Cipes or Bay Boletus 3 Eggs 60ml Chopped fresh parsley 10ml
Chopped fresh thyme 60ml Olive Oil 45ml Walnut oil 175g Crumbly white goat's cheese 50g Toasted
broken walnuts Salt and Pepper (salad and Rye Bread)

Soak grains and mushrooms in boiling water for 15 minutes then drain. Mix in all the other
ingredients except the eggs. Transfer to frying pan, add the eggs and scramble over a moderate heat.
Serve with rye bread and salad.

Courgettes and Cipes Baked in Cream

This recipe is derived from the "gratin Dauphinois"

4 Medium sized courgettes
1/2 cup Dried sliced Cipes 1 Garlic clove (or 1 tsp dried garlic powder) 250ml Cup double cream
Butter gratted cheese (emmental) nutmeg salt, pepper

Soak mushrooms 10 min in just enough hot water to cover them. Rub garlic in a buttered oven proof
dish (or sprinkle with dried garlic). Arrange the courgettes half peeled and thinly sliced. Add the
drained mushrooms (reserve their water). Mix the water of the mushrooms with the cream, nutmeg, salt
and pepper. Pour on the courgettes and mushrooms. Sprinkle with grated cheese. Cook for 30 - 40 min
at 2300 until the courgettes are just tender.

Preparation - 15 Cooking - 30-40 Feeds - 4

Boletus edulis

This is one of the most valued species of edible mushrooms. Similar to several other edible boletes.
Pale brown in colour they can weigh anything from 30 to 500g and their caps range from 5 to 30cm in
diameter. The better specimens are small and dense. Porcini have a smooth, meaty texture and
pungent, nutty flavour. As porcini grow fly maggots enter and eat their way up the stem. Check the
larger specimens with care.

The joy of foraging for wild mushroom is that ceps can be had fresh. Even if found fresh they are
expensive, the dried form of this mushroom is more readily available. Choose those that are a tan to
pale brown in colour; avoid those that are crumbly. Dried porcini should be softened in hot water
for about 20 minutes before using. They can be substituted for cultivated mushrooms in most recipes.
25g of dried mushrooms will serve about 4 people in soups, stuffings, stews and the like.

--
William Barfieldsr

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