Boletes...YUMMY!!! ...and drying hops at Ravenstead
As always: please seek your out your own teachers regarding edible plants and mushrooms. My blog is not intended intended or designed for verification of species and is not comprehensive enough for safe identification. I am not an expert.
Below are some 'halves' of a Bi-colored Bolete (left) and a King Bolete (right). I found these about 50 paces apart at the edge of a field under some partial shade. The Bi-colored Bolete is a redish brown top with bright yellow underneath, this one's cap was about 6 inches in diameter. The King Bolete is a uniform light brown. Sauteed with olive oil, garlic and rose wine, these were very tasty indeed!!! I call these good 'beef - steak' mushrooms as they lack the more delicate flavors of Chanterelles, Black Trumpets and the coveted Morel.
Here's another shot of them on my counter top. Notice the slight bruising from the cutting on the spongey undersides.
On another note: Sandi and I have been picking pound after pound of hops cones. These are 'Brewer's Gold' and I'd describe them as slightly more flavorful ('snappish' or 'peppery'?) than my Cascades. I turned a small area into a drying room with the aid of some screens, a fan and a dehumidifier! Then we vaccum seal them in freezer bags then gifting them to the brewers. Also hung some fresh picked sprigs and cones from the kitchen rafters. The whole house has that crisp deep hoppy smell... and it is awesome. Hops are a welcome addition!
