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|I’d Call It That||3.0||6.39||1||(Gerhard)|
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the fact that so many people like king boletes and chantarelles is that they never got to try any other mushrooms for they are afraid of them. It is a long tradition of just eating those and this passes on from one ignorant generation to the next ignorant generation. I find it a pity. For me the best mushrooms to eat are Hygrophorus lucorum and Hygrophorus hypothejus or if it has to be a member of Boletus than erythropus or fechtneri. It’s the same (but not that penetrant) with plants and wild fruits. There is such a great variety and people always stick to the same old stuff. We have forgotten to live off nature. Unfortunately.
Of course “de gustibus non disputandem esse” though.
I like boletus very much, but I wasn’t thinking in eating A. caesarea, I’d just want to find one beauty like that.
But then I am not primarily a mycophagist ;)
If people expect too much they will be disappointed. It’s not like that they were the food of the gods or else just a mighty fine dine upon for people who are not into strongly flavored mushrooms as king boletes which I do not like.
Well, they are rare with me here in Central Europe but last year was great, there were so many like almost never before. Usually I do not eat them, and the old wrinkled ones were eradicated in before by some dumbheads. But I admit when they are so abundant I take some for eating.
They are very mild in flavor, texture is “denty” in stipe and very soft in cap reminiscent of some Macrolepiota but the taste extraordinary better than these.
Not so fungy as Boletes, really decent. Unfortunately I didn’t taste A. jacksonii when in the Appalaches so I cannot compare it to that. In any case not similar to any other fungus I ate up to date.
how would you describe the taste/texture?
anyone, chuiff ;(
Created: 2013-02-03 23:07:17 GMT (+0000)
Last modified: 2013-02-03 23:07:39 GMT (+0000)
Viewed: 56 times, last viewed: 2014-03-09 07:57:56 GMT (+0000)