The best recipes using Boletus edulis

Considered the favorite mushroom of many culinary enthusiasts, Boletus edulis stands out for its unbeatable flavor and meaty texture. Ideal for omelettes, a la plancha recipes and any culinary creation you can think of, this mushroom will become the protagonist of your dishes.

But if you're in any doubt about how to prepare it, we offer a few easy Boletus edulis recipes in which ingredients like those found in our section of Boletus products will conquer your palate.

Characteristics of Boletus edulis in the kitchen

Gastronomically, it's one of the edible mushrooms most appreciated for its texture and flavor, as well as its versatility. You can even eat Boletus edulis rawand sliced in a salad. It's a mushroom that tolerates dehydration very well, which is why cooking with dehydrated Boletus is very common. Boletus flour is even available!

It is recommended that for specimens of Ceps or Boletus harvested from the woods that are not of optimum quality or are overripe, we remove the sponge and crumble it around the area where we found it. That way, we'll be helping to develop its mycelium.

Can I store Boletus edulis?

If you've harvested a good quantity of mushrooms, congratulations! but you've already realized that when they come out, they do so in abundance. So all that's left is to preserve them. You can dry them, freeze them, make preserves,... .

In these linked articles, we explain how you can preserve porcini:

• • Many ways to preserve porcini

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• How to dehydrate mushrooms

Where can I buy Boletus edulis?

If you've had no luck in your search or if you're out of season, you'll have a hard time finding fresh Boletus , although you may find porcini, migueles or porros preserved in other ways.

In our online store, you can buy dehydrated Boletus, Boletus flour or Boletus powder, Boletus preserves in oil, Boletus risotto,... ... you're sure to find what you're looking for. It's not for nothing that this is the largest selection of gourmet products made from mushrooms on the Internet.

Boletus edulis recipes

Now that you know all the secrets of this edible mushroom species, we offer 3 Boletus recipes. Simple to cook but very tasty. Dare to cook Boletus edulis and become a real micochef.

Omelette with boletus edulis

Ingredients:

• 500 grs Boletus edulis
• 3 Eggs
• 5 tablespoons Extra Virgin Olive Oil
• 2 cloves of garlic
• 50 grs diced pancetta
• 1 glass cream
• Chopped parsley
• Salt
• Bread slices

Preparation:

1. We'll clean the Ceps carefully, trying to use little water. We cut the mushrooms, trying not to make very small pieces.
2. We add 5 tablespoons of olive oil to the pan, still over low heat. We'll brown the garlic cloves in strips with the pancetta.
3. We'll add the porcini mushrooms and continue to cook over low heat until the mushrooms are cooked. We must try to bind the juice of the ceps to the oil
4. We'll add salt to the mushrooms, then add the previously beaten eggs.
5. We'll curdle the brouillade over a low heat and, while it's still hot and creamy, we'll add the liquid cream and remove it from the heat. We'll sprinkle with chopped parsley and serve on bread toast.

Cèpe mushroom croquettes

Ingredients:

• 250 grs fresh Boletus edulis or 50 grs dehydrated
• 90 grams Iberian ham
• 75 grams butter
• 90 grams flour
• 750 ml milk
• Chapelure
• Egg
• Salt

Preparation:

1. 1. We'll hydrate the ceps with milk or water if we bought them dehydrated. If they're fresh, we'll simply pan-fry them a little

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1. 1. Next, we make the béchamel sauce. We'll let some butter melt in the pan, slowly add the sifted flour to avoid lumps. Then we'll add the milk and start to thicken the béchamel.
   2. Now we'll add the chopped porcini mushrooms along with the Iberico ham. We mix well. We'll salt to taste, being careful as the ham is salty.
   3. We'll place the spread mixture in a container. We'll leave it in the fridge for a few hours to rest

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1. To bread them, we'll pass them through egg and breadcrumbs. We'll fry them in plenty of hot oil, and before serving, we'll remove the excess oil with absorbent paper.

Glace with porcini mushrooms

Ingredients:

• 60 g dehydrated Boletus edulis
• 1 l milk
• 250 g sugar
• 1 egg

Preparation:

1. We'll put the dried Boletus in milk or lukewarm water for 2 hours. Before draining them, we'll remove any impurities and leftover soil. We drain them well.
2. In a saucepan, we'll pour in the milk and bring it to the boil with the Boletus. We'll turn off the heat and leave to stand for 15 minutes.
3. We'll remove the Boletus and chop them very finely. We'll set aside.
4. We will separate the yolks from the whites. We will reserve the whites and in a container, we will mix the sugar, the yolks and the mushroom-flavored milk.
5. We put the mixture in a container over a low heat, preventing it from boiling. To see if the mixture is at the optimum cooking point, we'll use a wooden spatula. We'll stir the mixture gently until it sticks to the spatula.
6. We'll add the finely chopped porcini mushrooms, and leave to cool.
7. We'll put the mixture into an ice cream maker.

Now that you know a few simple recipes, all that's left is to get all your cooking utensils ready and get started. Don't hesitate to share photos of your recipes with us!

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