1 smallish [or largish] fresh chopped King Bolete mushroom
http://i602.photobucket.com/albums/t...11-2009025.jpg http://i602.photobucket.com/albums/t...h_IMG_0004.jpg,
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
http://i602.photobucket.com/albums/t...h_IMG_0006.jpg,
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.
http://i602.photobucket.com/albums/t...h_IMG_0005.jpg
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.
http://i602.photobucket.com/albums/t...h_IMG_0008.jpg
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.]
