Notes: A small family of 4 specimens growing next to old oaks, just yards away from T. alboater in obs. #72347
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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 19:47:29 EDT (-0400)
Last modified: 2011-08-12 20:42:01 EDT (-0400)
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