This is a hallucinogenic mushroom, but note that not all hallucinogenic mushrooms bruise blue. The flavor is ok, dried, but cooking up fresh boletes is such a rare treat, I think it’s great to toss them in a pan and have them however you like. Slice the bolete in half vertically, if the flesh turns blue either immediately after cutting or within a short period of time afterwards then stay away from it. B. albidus and luridus normally turn blue on contact with air when the flesh is torn; in the presence of NH4OH the blue color disappears and the flesh becomes white. What this meant, at least for me, was that, while, picking other mushrooms, I’d innevitably pick one or two here and there, but I figured they were never worth focusing on as I couldn’t find giant flushes of them. But it also eliminates all the boletes, besides the red- and orange-pored species, known to be poisonous, or for which edibility is suspect--particularly those in the Fraterni constellation. These have a great, rich flavor, with a hint of the delicious nuttyness you’ll get with other boletes, most similarly their delicious nutty tasting cousin the chestnut bolete.Unlike alot of other boletes, I love cooking these fresh.The simple recipe I made with my last haul of them follows–it’s a good, simple side dish or vegetarian entree based off of one I ate in the south of France made with Amanita caesarea. Sorry, your blog cannot share posts by email. Contrary to the “rule of thumb” some people go by that rules out boletes for edibles if they stain blue, Gyroporus cyanescens is completely edible, and delicious. The cap surface may be smooth or velvety when young, but may be scaled in older specimens; the margin of the cap is curved inwards in young specimens but rolls out and flattens as it matures.The cap may reach a thickness of 3 to 4 cm (1.2 to 1.6 in) when mature.In general, blue-staining red-pored boletes should be avoided for consumption. Pinkish red layer above cap flesh & below cap skin. The beauty of Nature is all around us, and with mushrooms, if there’s a better parlor trick than showing someone whose never seen it a mushroom stain deep blue after being cut, I don’t know it. 3. Foraging and Cooking Mushrooms, Wild and Obscure FoodThe beauty of Nature is all around us, and with mushrooms, if there’s a better parlor trick than showing someone whose never seen it a mushroom stain deep blue after being cut, I don’t know it. Rubroboletus pulcherrimus—known as Boletus pulcherrimus until 2015—is a species of mushroom in the family Boletaceae.It is a large bolete from Western North America with distinguishing features that include a netted surface on the stem, a red to brown cap and stem color, and red pores that stain blue upon injury. Other researchers agree that the bluing has little to do with the overall content of psilocin or psilocybin. I was wrong. A member of the commonly called ‘Butter Boletes’, the genus Butyriboletus was created when DNA evidence suggested that it was distinct from the other members Boletus. Here’s how I think of them now.Think of picking these boletes as if the patch were really, really big. They grow alone. 159-160): "Pileus dull yellow-brown to dull cinnamon, context pale yellow, staining blue, then reddish when cut; pores yellow, bruising blue, … 1-3 If the blue color arises from the degradation of active molecules, then at best it provides an indicator of how potent the mushroom was – before the bruising. There are other edible Butter boletes that grow on the West coast as well like B. abieticola and B. persolidus. Gyroporus cyanescens a.k.a the cornflower (as in cornflower blue), or blueing bolete is probably the best example I know of for a mushroom that stains blue after being cut that’s really worth getting to know. Apparently people have tried this one with some effect - reportedly NOT due to psilo content though. Many yellow-pored boletes bruise blue. Just because you don’t see a bunch doesn’t mean they’re not there, it may just mean they’re spread out a bit, and collecting enough for a meal will take a little time.I’ve been hunting this one for a while, and there’s a few characteristics that don’t get mentioned sometimes that I find helpful.Like I mentioned before, these mushrooms have a fantastic resistance to bugs, absolutely bulletproof. This particular Butter Bolete is an Eastern Bolete. Russula rubescens - Bruises reddish, and then slowly turns to black. They’re scattered, so you may find one here and there, but if you pick everyone you see, and purposefully seek them out, you absolutely can get a good harvest of these mushrooms. The same thing goes for Gyroporus castaneus. Post was not sent - check your email addresses! In fact, I’d wager that I’ve never even picked a cornflower bolete with bugs in it. On ALL boletes, if you test for staining, take care not to swipe your knife from cap to pore to stem because the staining material can be spread and deceive you as to what is actually staining. With cornflower boletes though, you can eat them fresh, and, in my opinion, they’re best like that. Avoid Boletes That Stain or Bruise Blue to Green Admittedly, this rule eliminates nearly half of all boletes.
Double check the seasoning and adjust to taste, then toss in a handful of halved cherry tomatoes at the end just to warm them through.Meanwhile, heat a tablespoon of cooking oil in a pan and brown the mushrooms well, then season lightly to taste with salt and pepper.To serve, toss the lentils with some of the extra herbs, a good drizzle of oil, and spoon the mushrooms over the top, passing the lemon wedges alongside. The pores on a few edible boletes can discolour to green or blue but the flesh rapidly changing colour is a sign to stay away. With it’s staunch resistance to bugs, I might even say I prefer cooking it fresh to porcini (the heresy! Unlike chanterelles and trumpets, it seems like their mycorhyzal relationship could be more with the ground itself than specific trees, according to some of the experts, which would account for people seeing it in odd places like meadows with no trees in sight.Thankfully, there’s a good indicator for where you might find them: the soil. Only the pores on the B. bicolor stain. or preferably a mix of parsley, cilantro, lovage, dill, or other fresh garden herbs, plus extra for finishingas needed for cooking the mushrooms, a tablepoon or two