Thursday, March 16th, 2006
I thought the rain the other night might bring out some fungi, but I haven’t seen a florescence yet.
I found these boletes several years ago, on the coastal plain down near Savannah, along with many different kinds of ’shrooms on the forest floor. Boletes are distinctive among the fungi because they don’t have gills, but instead have vertical tubes or pores on their undersides. You have to be careful with them and prepare them quickly after cooking because they break down unusually fast, even for fungi.
While most boletes are edible, not all are, so beware!
Elsewhere on the web, They say that the porcini mushrooms common in Italian cooking are boletes.