Kevster
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luridiformis and erythropusHi all
I've had a more productive forage today (still convinced that my local woods are picked clean by others....after finding nothing but the scars where oysters had been growing)....a few boletus species, some edible and some not. One I've identified as Boletus luridiformis (impressed the wife with the yellow to blue transformation). Is this the same as the Boletus erythropus shown on Roger's Mushrooms? Or Boletus subluridellus?
Kev
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fungi2bwith
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b.Luridiformis and B. Erythropus are the same thing.
Garry
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Kevster
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| fungi2bwith wrote: | b.Luridiformis and B. Erythropus are the same thing.
Garry |
That makes things simpler. I've sliced and dried it. Do you know if it has much flavour? I plan to use it in a risoto with some oyster mushrooms....does this sound like a good plan?
Thanks
Kev
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fungi2bwith
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I've never dried them, but fresh they are very nice, similar to ceps and almost as tasty. Note they must be cooked (and as always be sure of ID).
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cab
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I dry it when I find it. Very tasty, I think it dries better than cep (I'll risk being branded a heretic here and say that, when dried, many of the other boletus are intensely tasty and can rival ceps).
Its one of the ones that I used to find heaps of in Nottingham; took me a while to pluck up the nerve (and the skill) to identify it well.
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Kevster
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It took some courage from me to pick it at the time....but that was because a row of small closed ones had fused and intially looked like a pile of poop....I was well impressed once I saw what it was though, and souded very knowledgable to the wife when I predicted the colour change when it was cut. She wasn't at all sure she fancied eating it...but now that its dried it looks just like sliced procini, but with red pores.... 
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