Dang. I’m glad it at least didn’t make you sick!

Ahh, that’s unfortunate. I hope you get a chance to try some in better condition someday. Here, we mostly have L. sulphureus and L. cincinnatus, which are both choice edibles.

Delicious on top of garlic toast. Recipe courtesy Alan Bergo: https://foragerchef.com/sicilian-chicken-of-the-woods/#recipe

Involves tomato sauce, monarda fistulosa from my flowerbed, lots of onions and garlic.

I cut the recipe in half and harvested about half a pound.

Definitely give them a try! I was lucky, these two were actually my first time getting to try boletes. Porcini-types aren’t common in my area, and I tend to have an abundance of the really bitter Tylopilus, as well as the various red and yellow blue-bruising boletes that are tricky to ID. I’m looking forward to slowly learning and hopefully sampling more of them. Your red-footed boletes are Neoboletus?

Well, it was my first time trying the samples of black velvet bolete and Strobilomyces, so those were simply fried up and sampled one by one right away. The dryad’s saddle was fried with butter and herbs and frozen for later. The chicken of the woods was stewed in tomato sauce and served over toast a la Forager Chef’s recipe. The chanterelles are being fried with butter and frozen and given away to friends and family.

Well, this was my first time trying them. I’ve heard that some people find the taste poor, possibly depending on subspecies or substrate, but I have no complaints. I discarded the fibrous stalk and fried them up with herbs and butter. Meaty and delicious, with a surprising tangy note. I’d absolutely harvest them again.

I expected to find the chanterelles, but everything else was pure luck over a short three miles! Good luck out there.

Yes, I love to impress guests & travelers with a good straight-from-the-bag chipchuterie tray! Works every time.

If it slowly bruises red when you cut into it, that should point towards Strobilomyces

I’m still mourning a lot of my niche hobby communities that haven’t had enough steam to stay lively after moving over, but it had to happen. Very fun bread! I think the salt from the added cheese slowed down the fermentation a bit, but I’d definitely do it again.

Thanks! I highly recommend it. A few tablespoons doesn’t seem to affect the rise very much and the toasted flax has such a nice nutty flavor.