Bolete mushroom chowder

**canid** · 11-16-2009, 02:22 PM

1 smallish [or largish] fresh chopped King Bolete mushroom
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3 Tbs. butter,
2 largish potatoes, cubed 1/2 to 1/4"
1 sprig basil, fine cut,
1 leaf green mustard, coarsely chopped,
1/2 cup chopped sweet onion,
2 cloves garlic, sliced
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red chili powder to taste,
1 cup milk,
salt to taste,
several tbs flour to thicken.

chop mushrooms a few hours in advance and let stand to reduce moisture content if they are not terribly firm. if you are starting from dry, reconstitute in warm water and then do the same.

preheat skillet with 1.5 tbs butter.

fry mushrooms over medium heat until crisp and browned. transfer to a bowl and set aside.
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add remaining butter to pan and reduce heat to medium low for saute. add onions, garlic, basil and chili powder. sautee untill onions are sweet and garlic is mild. add mustard, stir and cover to wilt. turn off heat after 1-2 min.

place spuds in a pot and cover with water. bring to boil and cover. boil 15 min, until tender. pour out half the water, to dissipate off flavors and add salt. return to heat and pour in milk. add onion/garlic/mustard/basil mixture and stir. whisk in flour to thicken, remove from heat and let stand. when near serving temperature, add mushrooms and stir.
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this will prevent their becoming too soft before serving. i did not take this precaution just now, and they are a bit on the soft side. this is because i used the less firm/fresh specimens i collected which will not dry well.

[notes: the chopped and the fried boletus pictured is actually Boletus appendiculatus. i didn't take pictures of the king bolete while prepping, since i had already taken the other pics.]

**crashdive123** · 11-16-2009, 03:05 PM

Looks delicious.

**canid** · 11-16-2009, 03:08 PM

oh it is, i assure you.

QC department might just have to come pry this from my cold dead hands

**crashdive123** · 11-16-2009, 03:18 PM

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**crashdive123** · 11-16-2009, 03:18 PM

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**Rick** · 11-16-2009, 06:29 PM

(checking watch) What time is dinner?

**canid** · 11-16-2009, 07:08 PM

about now.

**Rick** · 11-16-2009, 08:31 PM

(knock, knock, knock) Hey, Canid! Answer the door!!!

**erunkiswldrnssurvival** · 11-17-2009, 09:41 AM

canid,,, one mushroom to feed this crowd????king Boletes are like lays chips... cant eat just one. a basket full would have me looking for more.

**canid** · 11-17-2009, 11:49 AM

luckily, i have about 10lb drying as we speak.

i would have collected more, but we had a lot to see and 1.5 hours before dark.

i had to miss out on making it to the ridge where the Leccinum manzanitae grew.

**Winnie** · 11-18-2009, 09:12 AM

I'd just love to collect wild mushrooms, but I know nothing about them. This is one education I think you need an expert with you, I don't know one and the thought of going out with a book doesn't appeal when I could do myself some real harm.

But the chowder looks very good!

**canid** · 11-18-2009, 04:13 PM

it's all about study.

some mushrooms are as easy as dandelions to identify, you just have to know the distinguishing features.

do you eat no edible plants? many plant toxins are easily as bad as the worst mushroom toxins, yet people seem to have less predudice against plants.

**Winnie** · 11-18-2009, 04:20 PM

Originally Posted by canid

it's all about study.

some mushrooms are as easy as dandelions to identify, you just have to know the distinguishing features.

do you eat no edible plants? many plant toxins are easily as bad as the worst mushroom toxins, yet people seem to have less predudice against plants.

I can identify and eat a lot of wild edible plants and fruits, the big difference is I was taught by mum and dad what was good and what wasn't. The trouble was neither of them liked mushrooms, so there's a gaping hole in my education!

**canid** · 11-18-2009, 05:13 PM

the true morels, king boletes and shaggy mane are very easy, and a good starting place.

my links are oriented to the North American equivalents, but the differences are minor enough to ignore.