|Young chanties, 6.15.2015|
But then this has been a crazy year of weather. Winter's record cold gave way to a warm May and a wet June. We've already had a more then a months worth of rain (4.2") and the extended forecast calls for consistent rains through the end of the month. Its all adding up to what could be a historic mushrooming season for central New York.
And now about those boletes...
The flavor is quite nice. Woodsy, rich, with a spongy dense texture. Not on par with say chanterelles or maitakes in my book but I can see the appeal. Oddly enough they are milder fresh then they are dried and rehydrated. This is a good thing. Using dried boletes can quickly overpower a dish if you're not careful.
*Reading about it just now I see that there are 2 boletes commonly referred to as bi-colored (red cap, yellow stem and pores). One is edible, one is poisonous. Both bruise blue but the edible one takes several minutes to bruise whereas the poisonous one will bruise immediately. I don't recommend you bother with them, even the edible ones are considered to be just mediocre tasting. Admire their beauty and leave them as a tasty meal for the slugs.