Spring Porcini - Forage and Cook Boletus rex-varis
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- Опубликовано: 8 сен 2024
- In this video Aaron Hilliard of Mushroom Wonderland shows us one of his favorite way to cook the amazing spring Porcini. This is a wild mushroom sought out the world over for its easy ID features, delicate, mild, and delicious flavor. They can be found in the montane conifer environs in the western United States. In the spring, its relative, the Boletus edulis, is pretty common and sought out around the globe, but this spring variety is a special treat!
We will show what it looks like to find one in the wild and to cook it into a delicious meal. Aaron was a cook for many years in various restaurants around the Seattle area and likes to flex his cooking skills here on Mushroom Wonderland. This is a fairly simple recipe to help showcase the easy versatility of this amazing mushroom.
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We will not accept any responsibility for negligence or accidental ingestion of poisonous mushrooms or plants. These videos are not intended to be a definitive field guide, but rather a starting point to become familiar with habitat, Everyone is encouraged to do their own studies, acquire literature or internet resources to safely and confidently identify wild foods before they eat them. When eating a new wild mushroom, it is advised to start with only a small amount, and make sure that it is fresh and that it is cooked thoroughly. Some mushrooms do not agree with certain individuals, and this is typically discovered on a case-by-case basis. Even the most edible of mushrooms contain compounds that can be tough for the human digestive tract to handle. Some “edible” species have small amounts of certain toxins that will easily break down with cooking. Fungi contains a molecule known as chitin that is the same thing that makes the exoskeleton of shellfish so hard, and cannot be broken down by the human digestive system, so it is another good reason to thoroughly cook mushrooms. All the ideas expressed in the comments should be taken with a large grain of salt. I don’t think there is any other field of study or science that has more misinformation being shared so freely and boldly. Mushroom Wonderland and Aaron himself have no opinion and neither encourage nor discourage the use of mushrooms containing mind-altering compounds. These mushrooms contain powerful chemicals and should be treated with a high level of responsibility. Any video topics on the habitat, natural distribution, and morphological features of psychoactive mushrooms portrayed on this channel are purely for scientific and educational purposes.
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THE KING IS BACK. Mushluv thanks for sharing
Went out after a hard creek flooding rain here in Missouri and found two mushrooms with a bolete look to them. After checking them out, I found they were Pallid Boletes. I fried then with flour and seasoning. Not bad, but I think an egg batter in the mixture would have helped. Thanks for your videos. I enjoy learning from you.
My friend, her husband and I were foraging yesterday around a lake here in Oregon when she and i found one! Our first of the season as well.
Oh man, favorite way to eat mushrooms!
Heading out to hopefully find my first Rex Veris on Monday!! 😊
Looks delicious, thanks
That's awesome that you found one that big with no bugs. I don't think I've ever found one half that size in NY that wasn't loaded with fungus fly larvae. Enjoyed the vid 👊
6.8.2024 , we are in Italy vacationing right now and they are putting porcini in Every dish!
Lucky!!! Have a great time, sounds magical!
So lucky, I don't like you right now. I know, it's me not you but still.
@@troydean5702 right now in Italy it is fresh truffles white/black and porcini 🍄🟫 in virtually every pasta and steak dish. The truffles are a tad pricey, but hey, someone has to do it. 😉
porcini pasta 😋
Watching this made me hungry 😉
What a great find.
Thanks for making me hungry!
Before you invest in a gas range, maybe consider and look into an induction stovetop. Environmentally more friendly and gives you the same instant temperature control as gas. The only downside is that it will only work with electrically conductive pots and pans so any aluminum-based cookware would not work.
Your Mushroom Wonderland videos have been a great resource for me as someone just getting into the world of fungi.
Heck yeah bro looked amazing
I found my first 3 spring kings this year. I ended up dehydrating the 2 larger ones, and the small one got mixed into some cream of morel soup. Used some of the dehydrated ones today in a risotto with morels. Absolutely delicious!
Blurry part at the end- Nice Touch! 👍
Dude..that was sweeet job!💪🍄🟫
Soooooo hungry now thanks.
My dad's favorite was when he'd find a sheepshead, to just fill the skillet with as much as he could, and the add just 1 or 2 eggs at the most!!
Yew! Great episode man!
Yum 🤤
That spring king was fucking M I N T. Well done 👏
Couldn't find any porcinni today. Found a few pounds of morels though! 3700 ft near st helens
I recommend taking your omelet off heat after the initial fold. The residual heat will bring it to the perfect temperature. Yours look a little dry
Please include foraging dates, love all the styles of videos dont get me wrong. Im in oregon so weather and fruiting verys a fair amount but i love using your videos as a current guide foraging. Diggin the recipes to tho please keep them coming.
This video was shot last Saturday. I usually keep pretty current with what's popping out there right now. My footage rarely sits for more than 2 weeks unless it's a lecture or a festival. So you can pretty much count on my content to be current. Thanks for watching!
Fern psyche!
I notice a wonderful sugar cookie smell when cooking porcini’s, you?
I would be skeptical to eat a mushroom omelet that is " to die for"
Haha good point!
You have reminded me of The Dangerous Kitchen by Frank Zappa; here's a segment: "The bananas are black, they got flies in the back/and also the chicken in the dish with the foil/ where the cream is all clabbered and the salad is frightful/Your return in the evening can be less than delightful/Oh the Dangerous Kitchen, who the f___ wants to clean it?/ It's disgusting and dirty/the sponge on the drainer Is stinky and squirty, if you squeeze it when you wipe up/ what you get on your hands could unbalance your glands/ and make you go blind or whatever/ in the Dangerous Kitchen...." FZ. Of course, Aaron's kitchen looks spotless, and the white laminate cabinets look like my Mom's new renovated kitchen in 1990. On the other hand, in my younger days when I worked in restaurants, I had several new jobs where every minute I wasn't actually cooking was spent cleaning up year's worth of accumulated filth 😖......
I found about 20 lbs yesterday of these in se Oregon
Dammm Aaron that looks delicious Do ya think they grow down here in Louisiana ?
Thanks! No I don't think so, but other boletes grow down there that are good eating.
@@mushroomwonderland1 thank bro. I'll be on the look out for
I noticed these have a bit of a milder flavor than the coastal boletus edulis var grandedulis i pick, maybe closer tasting to a queen bolete but there all amazing, would dried and rehydrated porcini be as good in an omelet sauteed in the same way?
I showed this video to my family and now they want me to go find some spring kings :) Do they generally share the same habitat / elevation as fall kings or do you have to get further east of snoqualmie pass (similar to morels)? Thanks for another cool video Aaron
Cool, definitely alongside the morels! Look for pine stands.
They're an "east side only" mushroom, even more so than morels. I start seeing them maybe 10 miles east of the passes - they associate with both grand fir and pine apparently, but almost all the ones I find are next to grand fir. Been finding them from 2500-3500ft the past few weeks. Find a dirt road or path in an area with lots of grand fir, and it's a good bet you'll find some.
I'm in TN. And my boletes are a bit bitter with little flavor. Have picked many wild mushrooms in my life. Confused they look beautiful and firm
Here in Southern New England I have yet to find a "Spring King", and whenever I think I spot one from a distance it always turns out to be a Bitter Bolete which has a thinner stem and a very slight pinkish tinge to the underside, and a tiny nibble of the raw mushroom is more than "a little bitter", the acrid taste sticks with you for a while. The only edible bolete family mushrooms I've found so far are the Bay Bolete (Imleria Badia) and various Suillis species such as the Chicken Fat Mushroom.
i want to eat at your house ;)
I was out in loop loop pass road side hunting for these hamburger buns. Nothing, though. We did walk around a bit until the mosquitos from hell came out! 🦟 unbearable! 🥴 we left & went swimming instead! 87* degrees 🥵
Haha, same thing happened to me on the day that I found this. It started to rain which I was fine with but something about that provoked the mosquitoes and they got insane! I couldn't even film without them going up my nose and in my mouth and in my ears. It was crazy.
@@mushroomwonderland1, I am a mosquito magnet, one of those unlucky people who gets attacked by mosquitos when no one else does (and my dad was the same). The New England salt-marsh mosquitoes of ny youth were pretty bad, but the worst mosquitoes I ever experienced was the year I lived and worked in Calgary; it had been an unusually wet spring, and throughout the dry summer the mosquitos were brutal, undeterred by strong sunlight and a stiff breeze as New England skeeters would usually be. There was a lovely park across the street from my apartment and I could only rarely enjoy using it, as great clouds of mosquitos would show up and send me running home.
I saw something that looks like praline weeds??
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Every time I find one, it's already been half eaten by mice & or slimy & falling apart. Unless... I did find a fresh, perfect, (possible bolete) but it had a light, key lime green stem & I didn't trust it due to lack of knowledge. Some of that turkey tail I found a few weeks ago ended up being good & I made a tea after drying it out in my window & I didnt get sick or die. Thanks for all your knowledge you share on your channel. The more I watch & learn from you, the more I become a fungi fanatic.
You should check out the upcoming foraging video, I found a porcini that was all chewed on by a squirrel and set neatly at the base of a tree, and that clued me in to finding the big one that I did find. Thankfully the squirrel hadn't chewed on that one yet.