Two pounds of smooth chanterelles, young dryad’s saddle, a few old-man-of-the-woods, a black velvet bolete and some lovely white-pored chicken of the woods.
Two pounds of smooth chanterelles, young dryad’s saddle, a few old-man-of-the-woods, a black velvet bolete and some lovely white-pored chicken of the woods.
All right, thanks for the reply!
It still looks like it might take some getting used to, but maybe I should give this species another chance (they’re actually pretty common here some years). The way you describe the taste, it sounds a bit like the red-footed boletes, which also have a slightly sour taste.
Definitely give them a try! I was lucky, these two were actually my first time getting to try boletes. Porcini-types aren’t common in my area, and I tend to have an abundance of the really bitter Tylopilus, as well as the various red and yellow blue-bruising boletes that are tricky to ID. I’m looking forward to slowly learning and hopefully sampling more of them. Your red-footed boletes are Neoboletus?