Cooking Boletus

Photo: GLJIVARSKO DRUSTVO NIS – CC BY 2.0 | cropped to square

BEFORE COOKING:

Clean fresh boletus with a rough brush, wash them thoroughly and dry.

COOKING:

Place the boletus in cold water, ensuring there is enough water to completely cover them. Cook the boletus for 25–30 minutes. Start timing from when the water comes to a boil. If uncertain about the variety, change the water once or twice during cooking or refrain from consuming them! If there is no doubt, changing the water is unnecessary. Skim off the foam during cooking. Near the end, salt the water. Season to taste with pepper, ginger, allspice, nutmeg, marjoram, and bay leaf. Cook with the lid on. The mushrooms will become soft and delicate.

AFTER COOKING:

After cooking, drain and dry the boletus.

SERVING SUGGESTION:

Boletus can be enjoyed as a delicacy or as an addition to other dishes (such as cereals, rice, or vegetables). They also make an excellent main ingredient in mushroom soup, marinade, or sauce.

Enjoy your meal!

Check out how to cook dried and frozen mushrooms.