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United States · Texas · Williamson| Common Animals Fish Mushrooms Flora |
Boletus aereus |
June: Fruiting of the Bronze Boletus continues.
Considered a delicacy in Europe Known in Italy as "nero" — the black king of boletes
Cap is dark brown, velvety, up to 20 cm wide Stem is thick, light brown with fine reticulation
Grows in deciduous forests, especially under oaks and beeches Commonly found in southern Europe and the Caucasus
Best to harvest young, firm specimens Rare and valued for its taste and aroma
Clean from debris with damp cloth Suitable for drying, frying, stewing and pickling
Cap: Tasty and aromatic, ideal for frying and drying
Stem: Meaty and firm, used whole
Stem: Meaty and firm, used whole
Fried Bronze Bolete with Onions (Frying)
Simple yet flavorful dish
Simple yet flavorful dish
1. Slice mushrooms and fry in butter.
2. Add onions and cook until golden.
3. Season with salt and serve hot.
2. Add onions and cook until golden.
3. Season with salt and serve hot.
Baked Boletes in Sour Cream (Baking)
Tender texture with creamy flavor
Tender texture with creamy flavor
1. Place sliced mushrooms in baking dish.
2. Cover with sour cream and spices.
3. Bake for 25 min at 180°C.
2. Cover with sour cream and spices.
3. Bake for 25 min at 180°C.
Soup with Dried Bronze Boletes (Boiling)
Rich mushroom aroma
Rich mushroom aroma
1. Soak dried mushrooms for 2 hours.
2. Boil with potatoes, carrots, and onions.
3. Season with herbs and spices.
2. Boil with potatoes, carrots, and onions.
3. Season with herbs and spices.
Pickled Bronze Boletes (Pickling)
Long storage, great for appetizers
Long storage, great for appetizers
1. Boil mushrooms for 20 minutes.
2. Transfer to jars with vinegar, salt, sugar, and spices.
3. Seal and store in a cool place.
2. Transfer to jars with vinegar, salt, sugar, and spices.
3. Seal and store in a cool place.