Notes: Fruiting from the roots of a hardwood stump. Old, small specimens.
Slow cooked the caps with olive oil and butter- Very bitter with citrus/lemon juice after taste.
Read that only young specimens should be cooked- mistake I won’t be making again…
Texture was excellent though.
Temp: Upper 90’s, very humid.
|I’d Call It That||3.0||5.85||1||(Hendre17)|
sum(score * weight) /
(total weight + 1)
Haven’t tried old boot sauté yet- might be less bitter >.<
Of the 50 or so “edible” fungi I’ve tasted and or made meals with the only one I’ve ever had an extreme problem with was Leccinum scabrum. All others may have tasted weird or been texturally strange but I’ve come out unscathed in the gastrointestinal side of things… I’ve heard that a few folks have had bad reactions to Leccinum species historically.
Hope you have a bounty back East this Fall Martin!
You have an open mind, that is good! I have an old pair of hiking boots that you might want to try. I bet they will be almost as good.
Created: 2013-09-06 19:17:53 CDT (-0400)
Last modified: 2013-09-06 19:17:59 CDT (-0400)
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