Neoboletus luridiformis, previously known as boletus luridiformis and boletus erythropus. Aka Red foot bolete, dotted stemmed bolete Edibility – 4/5 – Firm and flavoursome. Almost as good as a cep and less likely to be maggoty. Should always be well cooked – mildly toxic raw. Identification – 4 /5- A solid bolete with a 4 – 12cm velvety tan […]
These spectacular little fungi fall into the category of almost too pretty to pick. I find lots in a snowdrop-filled wood by the sea and the contrast of the red elf cups, white flowers and vibrant green moss makes it a very special place in February….
I would choose this as my last meal. It is simply perfect and perfect simplicity. You just need to ensure that your ceps are young, firm and crisp, with a texture almost like tender coconut. These are just too fine and rare for cooking and should be celebrated in all their glorious, raw simplicity. And don’t penny-pinch on the parmesan!
Common, easily identified and tasty – oyster mushrooms are a good beginner’s mushroom. But there is one loo-alike you should be aware of.
While the feint flavour and slippery yet crunchy texture of jelly ear isn’t particularly esteemed in western cultures, they work well eastern cuisine – especially miso soups, stir-fry etc.