Kitsap Peninsula Mycological Society KPMS: Amanita Kitsap Peninsula Mycological Society
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KPMS Mushroom of the Month for march 2009

Botanical:

Boletus mirabilis
Photo © Michael Wood,
courtesy of MykoWeb

Boletus mirabilis
Common: Admiral Bolete
Description: Cap 5-15cm across, convex to flattened, margin inrolled; vinaceous, dark to reddish violet brown when young, fading to brown to dark brown; moist to soon dry, woolly or even squamulose. Pores yellow-white to olive-yellow; depressed around stem; not staining or staining slightly darker yellow when bruised. Stem 80-150 x 35-50mm; bulbous to club shaped; dry; dark to reddish brown with darker striations. Flesh firm; white, yellow with greyish red streaks in stem. Odor and taste pleasant. Spore print olive-brown.
Habitat: On or near logs or woody debris of fir, hemlock, or western red cedar, Sept - Dec.
Primary keys: bolete round pores; red/brown velvety cap; yellow pores not staining blue; dark reddish-brown stem with streaks; grows on wood
Edibility: Good - it has a slight lemony note under a mild bolete flavor.
 
Notes: This distictive and common bolete is easy to identify. B. chrysenteron has a lighter cracked cap while B. zelleri has a more red cap. Both have more yellow in the stem with fewer if any striations, the pores typically stain blue, sometimes slowly, and they are terrestrial not wood-lovers. All are frequently attacked by the white-to-yellow cottony Hypomyces chrysospermus, a cousin to the Lobster Mushroom. B. mirabilis - like other boletes - is an excellent mushroom for drying. And like other boletes, beware of worms!

Recipe: Prawn & Mushroom Linguine

2 oz. dried Boletus mirabilis, soaked in warm water & squeezed dry
1 lb. shelled & deveined prawns
2 medium cloves garlic, minced
zest & juice of one medium lemon
4 T. extra-virgin olive oil
1 t. fresh thyme
1/2 t. salt
1/2 t. pepper
2 T. minced Italian parsley
12 oz. package linguine

Cook the linguine in plenty of well salted boilling water. Pre-heat a large saute pan over medium high heat. Saute the garlic for 30 seconds in 2T. olive oil. Add the prawns and cook for 2 minutes. Add the mushrooms, lemon zest & juice, thyme, salt & pepper and cook for another 2 minutes. Add the cooked linguine, parsley and remaining olive oil. Toss over heat for 30 seconds and serve.

Gustare!