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Boletus Recipes

Mushroom Recipes

   A few species of the boletus mushrooms become very soft or mushy when cooked, so it is wise to test the variety selected with the intended cooking or preparation methods before serving. Always select mushrooms that are firm and the boletus mushrooms can be used for sauces, omelets, stews, terrines, salads, and various mushroom dishes.
Blueberry-Risotto with Boletus

250 g mushrooms Boletus, boletus fresh, cleaned, trimed and sliced
1 onion small, finely chopped
20 g butter
140 g arborio rice unpolished
150 g blueberries
1/4 cup white wine
1 ¾ cup chicken broth
¼ cup olive oil
1 thyme leaves
1 pinch garlic mashed
60 g butter
Cooking Instructions:
In a saucepan heat the butter and sauté the onion. Stir in the rice and the blueberries, sauté briefly. Moisten with wine, cook until absorbed; moisten with stock and cook until tender. Stir continuously, if necessary add some bouillon. Season with salt and pepper. In a skillet heat the oil, sauté mushrooms, garlic and thyme. Stir the butter into the risotto. Transfer to warm plates and decorates with mushrooms.
Courgettes and Cépes Baked in Cream

4 Medium sized courgettes
1/2 cup Dried sliced Boletus aestivalis
1 Garlic clove (or 1 tsp dried garlic powder)
250 ml Cup double cream
Grated cheese (emmental)
Salt, pepper
Cooking Instructions:
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 230°C until the courgettes are just tender.
Crispy Bolete Caps

80 ml Fried Breadcrumbs
60 ml Flat-leaf Parsley
1 Garlic Clove
120 ml Olive Oil
4 Bay Bolete Caps (Boletus badius)
2 Tomatoes
Salt & Pepper
Cooking Instructions:
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 (30-40 mins).
Croatian Mushroom Soup with Buckwheat
1½ oz onions
2 cloves garlic
12 oz fresh mushrooms Boletus or 6 oz dried mushrooms
2 oz buckwheat groats, hulled, toasted
4 Tbsp. sunflower seed oil
1 bay leaf
½ tsp. salt
1 Tbsp. vegetable seasoning or liquid aminos
1 qt water or vegetable or mushroom broth
Salt and pepper, to taste
2 Tbsp. chopped parsley
1 Tbsp. vinegar
1 cup sour cream, optional
Cooking Instructions:
Chop the onion and garlic, slice the mushrooms and wash the buckwheat. Heat the oil and lightly sauté the onion until clear. Add the mushrooms and the garlic, and continue to sauté. Add the salt, vegetable seasoning, buckwheat, and the bay leaf, and cover with water. Simmer gently, and just before it is completely cooked, give it a taste. Add salt, pepper, chopped parsley, and vinegar to taste. Serve topped with sour cream.
Fricasseed Mushrooms
Servings: 4
1/3 cup olive oil
3 garlic cloves, peeled and lightly bruised
1 sprig marjoram
1/4 lb porcini mushrooms (boletus), thinly sliced
Salt and freshly ground pepper
2 tablespoons light stock, optional
2 egg yolks
Juice of 1/2 lemon
Cooking Instructions:
In a terracotta pan or skillet, heat the olive oil, garlic and marjoram. Remove the garlic when it begins to color. Add the mushrooms, season with salt and pepper and cook over low heat, stirring from time to time, for 15 or 20 minutes. If necessary, add a little hot stock. Adjust the salt, if required. Beat the egg yolks wit the lemon juice. When the mushrooms are tender, add the egg yolk mixture and mix quickly but gently. Serve at once.
Goat's Cheese Kasha with Cépes and Walnuts

175 g Couscous
45 ml Buckwheat
15 g Dried Cépes or Bay Boletus
3 Eggs
60 ml Chopped fresh parsley
10 ml Chopped fresh thyme
60 ml Olive Oil
45 ml Walnut oil
175 g Crumbly white goat's cheese
50 g Toasted broken walnuts
Salt and Pepper
Cooking Instructions:
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.
Grayfish with Boletus and Coriander

Boletus (Cepes)
Salt And Pepper
Olive Oil
Chopped Chervil
Chopped Coriander
Cooking Instructions:
Clean the boletus carefully and slice them, seal them quickly in olive oil and place them on a plate like a flower. Season the fish with salt and pepper and seal it in olive oil as well, take the fat off, add a little butter and cook it for one more minute making sure you turn it over. Add a little chopped chevil and a little coriander. Place the grayfish in the middle of the boletus flower like a wind wheel and serve it.
Mushroom Pâté
Servings: 6
4 Tbsp. oil or butter
1½ lb. mushrooms, white or brown, from grocer, thinly sliced
2 bunches green onions, finely chopped
1 ounce dried mushrooms boletus
½ cup hot water, for rehydrating dried mushrooms
1 pound chicken livers (substitution: ½ lb. tofu)
½ cup Sherry, Madeira, Marsala, or Brandy
½ tsp. hot sauce, Louisiana style
½ tsp. granulated garlic
¼ tsp. white pepper, ground
¼ tsp. nutmeg, ground
1/8 tsp. cloves or allspice, ground
½ cup heavy cream, optional
Cooking Instructions:
Measure and prep ingredients. Place butter in sauté pan over medium-high heat, when hot, sauté mushrooms until beginning to soften. Add green onions and sauté one more minute. Make window in center of pan and pour in livers. Pour wine around outside edge of pan. Let cook a few minutes then turn livers to cook other side. Livers are done when firm but still pink in center. Remove livers from pan and reserve. Add remaining ingredients to liquid in pan and simmer until reduced to less than ¼ cup. Remove from heat and transfer all to work bowl of food processor along with reserved livers. Using steel blade, process until mixture is completely smooth. Be patient. When smooth, transfer to molds or ramekins and cool in refrigerator. When cool, decorate with sliced mushrooms, green onion cut-outs, crushed peppercorns, or pimento flowers. Serve chilled. May be made 2 to 3 days in advance. Makes about 1 pound paté.
Mushroom Stem Gravy
1/4 cup olive oil
2-1/2 cups king bolete stems, other choice bolete stems, sliced
3 cloves of garlic
1 tbs. fresh basil, chopped
1 tsp. oregano, ground
1/2 tsp. caraway seeds, ground
3-1/3 oz. barley flour or any whole grain flour
3-1/2 cups boiling vegetable stock or water
2 tbs. Bragg's liquid aminos or tamari soy sauce, or 1 tsp. salt, or to taste
2 tsp. chili paste or 1/2 tsp. cayenne hot pepper, or to taste
Cooking Instructions:
Sauté the bolete stems, garlic, basil, oregano, and caraway seeds in the olive oil for 3 minutes. Stir in the flour and sauté another 3 minutes, stirring often. Gradually stir in the boiling stock, add the Bragg's liquid aminos and chili paste, and bring to a boil, stirring constantly. Reduce the heat to low, cover, and simmer 10 minutes, stirring occasionally. Makes 3-1/2 cups.
Pasta with Boletus and Eggplants

Cannolicchi (Small pasta tubes): 400 g. (14 oz.)
Egg plants: 200 g. (7 oz.)
Edible boletus: 200 g. (7 oz.)
Garlic: 2 cloves
Extra virgin olive oil: 8 table spoons
Parsley: 1 bunch
Chili pepper
Cooking Instructions:
Cut the egg plans into small cubes; salt them and let them loose their water; clean the mushrooms.
Brown one glove of garlic in a pan with 4 spoonfuls of olive oil and add the squeezed egg plants; when they are goldened take them away with a pierced dipper and let them dry on cooking paper. Slice the mushrooms and cook them in another pan with 2 spoonfuls of olive oil, the other clove of garlic and ½ minced bunch of parsley. Cook the pasta underdone, drain it and stop boiling with a glass of cold water; put the cannolicchi in a tureen and season them with the egg plants and the mushrooms, 2 spoonfuls of olive oil, a small piece of chili pepper and the minced remainder of the parsley.
Seared King Boletus Cutlets
Olive oil or butter, unsalted
Garlic, crushed or sliced thin
Large thick mushroom Boletus, slices
Salt and pepper to taste
Fine brandy, Cognac or sherry
Cooking Instructions:
Slice boletus into ¾-inch to 1-inch slices or if using smaller boletes, cut in half lengthwise. Rub mushrooms with garlic. Sprinkle slices with salt and pepper to taste. Use a hot skillet. Keep at medium-high heat so as to not burn or blacken flesh of mushroom but to just sear to golden brown. Spread 1 or 2 tablespoons of olive oil on hot skillet or griddle. Place thick mushroom slices on oiled hot skillet and let brown to golden on one side. Turn to brown on other side; while browning sprinkle with fine brandy, cognac or sherry. Serve as entrée with roasted yellow potatoes and steamed broccoli. Use as meat layer in lasagna. Serve with sweet potato croquettes and almond- brown jasmine rice pilaf.
Soup of Edible King Bolete with Buckwheat Porridge
Servings: 6-8
200 g buckwheat porridge
300 g fresh king bolete (boletus edulis)
60 g onions
2 tablespoons oil
1 tablespoon Vegeta
2 l water
1 tablespoon parsley, finely chopped
Cooking Instructions:
Clean and chop king boletes, pour over hot water and draine; buckwheat wash in warm water. Finely chop onions and sauté it in the oil, add king boletes, buckwheat porridge, Vegeta, pepper and pour over water. Simmer the soup for 20 minutes. Serve with sprinkled over parsley.
Wild Mushroom Ragout
Servings: 6
½ cup hot water, for soaking dried mushrooms
½ ounce dried mushrooms, boletus
3 Tbsp. butter
2 Tbsp. extra virgin olive oil
1 cup coarsely chopped onions
2 pounds fresh mushrooms Boletus, preferably local wild mushrooms, quarter or slice
2 Tbsp. minced garlic
1 tsp. dried thyme, crushed
1 tsp. minced fresh rosemary
¼ cup dry sherry
1 cup heavy cream
2 Tbsp. brandy
2 Tbsp. fresh lemon juice
½ - 1 tsp. salt
1/8 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
Cooking Instructions:
Place dried mushrooms in small bowl, cover with hot water and let soak for 15 - 20 minutes to soften. When soft, finely chop mushrooms and reserve soaking liquid. In large, heavy pot, heat butter and oil over medium-high heat and sauté onions until browned. Add mushrooms and garlic and sauté until tender, about 3 - 4 minutes. Add, soaked, dried mushrooms, soaking liquid, herbs, sherry and cream. Cook about 8 minutes or until reduced and lightly thickened. Add brandy and lemon juice and cook another 2 minutes. Season with salt, pepper and nutmeg to taste.

Mushroom Recipes

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