How to cook boletus edulis

Incorporating this ingredient into our meals is easier than it seems. Despite the strength of its flavor, it allows a lot of play when mixed with other foods in different dishes and preparations. Today we’re bringing you four examples, so you can start trying boletus eduiles in your kitchen if you haven’t already.

One of the most popular preparations for all types of fungi. Omelettes and scrambled eggs are some of the most common recipes, as these pair especially well with eggs.

Contents

• Boletus mushrooms: 2 medium sized

• Eggs: 3

• Olive oil: a splash

• Salt

• Pepper

• Parsley

• Spices to taste

Preparation

• Wash and chop the mushrooms. Throw them into a pan with some olive oil and sauté. Salt and pepper.

• Beat the eggs and add them to the pan little by little. We mix it little by little to find the texture we want.

• Add the parsley and any spices you want if you want to ‘adjust’ the taste.

• To make the recipe more ‘gourmet’, we can include other elements such as boiled onions or cream that will change the flavor and texture of the dish.

A delicious option that uses the contrasts between the strong flavor of the mushrooms and the sweetness of the onion.

Contents

• Onion: 3

• Boletus mushroom: 3

• Sugar: 4 and a half tablespoons

• Olive oil: a splash

• Water: a splash

• Modena vinegar: a splash

• bread slices

Preparation

• We wash the mushrooms and cut them into small pieces. Saute with oil in a pan and set aside.

• We cut the onions into julienne strips. We put them in a pan with some oil, sprinkle some salt, cover and cook over very low heat for 30 minutes.

• When the onion becomes almost transparent, add the sugar and increase the heat until it thickens.

• We stir constantly until it turns golden. We add Modena vinegar. If some parts of the onion become too dark, we can add some water.

• We take it off the heat, let it rest, and after a while, remove the excess oil with a spoon.

• To make the toasts, we lightly toast the bread slices.

• We put the mushroom pieces on the toast and add the caramelized onion.

Creams and purees are an easy and convenient option for preparing some foods. They are also typical of autumn, dominated by flavors such as chestnut or pumpkin.

Contents

• Boletus: 3

• Garlic: 1 clove

• Flour: 50 grams

• Cream: 20 milliliters

• Olive oil: a splash

• This

• Salt

Preparation

• Finely chop the onion and sauté it with a clove of garlic in a pan with a little oil.

• While it is boiling, add flour, cream, a pinch of salt and water.

• After letting it cook for about 10 minutes, we put everything in the blender and turn it into a fine cream.

A delicious combination of flavors that awakens a love of mushrooms even in those who are initially reluctant.

Contents

• Pepper: 3

• Boletus edulis: about 200 grams

• Onion (medium

• Milk: 900 milliliters

• Olive oil: 100 milliliters

• Pepper

• Salt

• nutmeg

Preparation

• Chop the onion into small cubes and fry it in a pan with oil.

• While the onion is cooking, cut the boletus into small pieces. Add them to the pan and sauté for 5 minutes.

• We adjust the consistency by adding flour and milk little by little. When it reaches the desired consistency, add salt, black pepper and nutmeg.

• Let the resulting dough rest and when it cools, use it to stuff the previously washed and drained peppers. Fry them in a pan for about 10 minutes to complete the dish.