Two pounds of smooth chanterelles, young dryad's saddle, a few old-man-of-the-woods, a black velvet bolete and some lovely white-pored chicken of the woods.
That's a lovely haul. How will you store them?
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.
What do you do with old man of the woods? I deemed them not really desirable up until now...
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.
All right, thanks for the reply!
It still looks like it might take some getting used to, but maybe I should give this species another chance (they’re actually pretty common here some years). The way you describe the taste, it sounds a bit like the red-footed boletes, which also have a slightly sour taste.
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?
My fatass brain didn't see the community and thought those were chips and that you were bragging about your last shopping trip.
I just woke up and was sure those were chips and nachos lol
Yes, I love to impress guests & travelers with a good straight-from-the-bag chipchuterie tray! Works every time.