Notes: A small family of 4 specimens growing next to old oaks, just yards away from T. alboater in obs. #72347
|User’s votes are weighted by their contribution to the site (log10 contribution). In addition, the user who created the observation gets an extra vote.|
|I’d Call It That||3.0||5.80||1||(IGSafonov)|
sum(score * weight) /
(total weight + 1)
I’ve never tried T. alboater before (until this year, it’s been a quite rare species in my neck of the woods), but according to the big bolete book this is the best tasting Tylopilus species. I did not cook these though — I dried them instead using a food dehydrator (thin slices, 125 F, 2.5 hrs) for future use in soups. Some boletes I’d collected in the past lost their aromas after drying, but not T. alboater — so I am curious, too, about its flavor.
I am curious, did you prepare these for the table? I have heard varying reports that they are good.
Created: 2011-08-12 16:47:29 PDT (-0700)
Last modified: 2011-08-12 17:42:01 PDT (-0700)
Viewed: 114 times, last viewed: 2017-06-09 17:02:19 PDT (-0700)