Lots about today and I found my first Bay Bolete, these are really delicious, also lots of Birch Boletes which are OK, not so good if they have expanded to full size as then they cook up a bit on the mushy side.I collected this lot and avoided all the ones that had fully opened, You can see the Bay Bolete roughly in the middle with a darker brown cap and the underneath is more yellow.  Rather disconcertingly this yellow underneath stains a blue green Cyanic colur when touched or bruised but don’t worry this helps to ID them and they are really good to eat.

You can add them into stews,  bœuf bourguignon etc or you can dry them out and then use them at a later date, good with pasta. My favourite is to slice them thin and then cook in a mix of butter and olive oil with a little garlic (add the garlic towards the end) Cook them quite hot and a relatively long time to drive off excess water, especially the bigger Birch Bolete, then maybe at the end a little cream and then onto toast with finely cut parsley on top.

 

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