Mycology
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The Cape Mushroom Club
Amanita
Boletus
Drying
You need to eat Boletus badius within a day or two, The edulis can be dried by slicing into 1cm thick slices, and then laying onto a grid (like the shelf in a fridge for example). It helps the mushroom to air both sides. If the sun is out then great, use the sun. If raining, I place the grids around a heater or the fire place, as much warmth as possible, but not too much. Some books say to use a fan oven, but I had no joy that way, even over a low heat the mushrooms cook in the oven. The drying takes about two to three days, until completely dry. Then store in a sealed tin container in the freezer until required. They store well for a year atleast, as long as you dry them properly.
Boletus edulis
Edible boletus (Boletus edulis). On the continent of Europe this fungus is known as Cepe, Porcini, or Steinpiltz, and the term 'Stone fungus' is also used throughout Scandinavia. Next to the field mushroom this is the most nourishing of all the edible fungi and was already much appreciated by the Romans. It is the main ingredient of several brands of packeted mushroom soups. When young it closely resembles a nicely baked brown bun on a stalk. Later, the cap thickens and extends and the layer of dull greeny-yellow tubes on the under surface, which should be removed before it is eaten, becomes more spongy. It appears in mixed woodlands during the autumn.
Local History
b edulis is found exclusively in Pine forsests in The Western Cape. It has a sybiotic relationship with the roots of the trees. This species has probably been in our area for around 300 years and would have arrived with the importation of pines.
Hunting tips
The season is April to October, but is in reality limted by:
- heat - must be between 12 ^^0 and 23 ^^0
- rain - idela sprouting is 3 days after rain
- sunshine - msut follow rainy period
- moon - thrives in a full moon condition
- slope - Medium slope, east facing, partial but not direct sunlight
Beginners should search carefully at first. This fungus blends in with the color of pine needles an often show only partially.
The underlying plant is usually spread ad wide as the roots of the tree (approximately the height of the tree), so you should search in a radius equal ot the height of hte tree.
Once you find a sport for b edulis always return under good conditions to the same place, it si a prolific sprouter under correct conditions.
Cultivating Boletus
Goolgle the net and you will see that the world community firmly beleives that B edulis will remain a "Wild mushroom adn cannot be cultivated. We have other ideas more..
Cooking
b edulsi is the basis of many gourmet recipes. Beginner mushroom eaters, should keep this mushroom simple. As few additives as possible, say olive oil. Allow yourslef to become accustomed to this special tatste. BEst at breakfast with toast - simple
Raw - you can eat b edulis as you pick it - scrape of dirt and cut a thing sliver form hte stem. has the texture of a nut.
Presidnets tip : remove the sponge before processing and never wet the sponge as it severely absorbs water.
NUTRITIONAL VALUE
Average Values Per 100g % RDA per 100g
Energy 1 190 kj Protein 35.6 g 63% Carbohydrates 28.3 g Total Fat 4.2 g Dietary Fibre 16g 25 – 30g/day Sodium 74 mg <8000 mg/day
TIPS WHEN USING MUSHROOMS:
When buying and storing mushrooms, look for ones that are unblemished, and have unbruised caps. Fresh mushrooms will keep for approximately 1-2 days after purchase. Dried mushrooms can be stored in an airtight container for up to a year.
In preparation, fresh mushrooms should never be washed, but rather wiped down with a damp cloth or kitchen paper (This is to avoid increasing their already high water content)
To reconstitute dried mushrooms, they need to be soaked in warm water for 20 minutes. (Boiling water will make them tough) The water used to soak the dried mushrooms should be reserved and added to stocks.
