Stewed Russell’s Bolete on Toast
This stewed Russell’s bolete on toast with chilies, garlic, and parsley is an excellent way to enjoy this rarely eaten, frilly-stemmed mushroom!
These boletes get quite soft when cooked, and don’t make for a great sauté, so why not take them further into a delicious stew?
Serve this piquant mushroom stew on top of toast, rice, mashed potatoes, beans, or polenta.
Remember, always be 100% sure of what you’re harvesting. Always thoroughly cook wild mushrooms. If it’s your first time trying a particular mushroom, eat only that type and don’t eat much of it. Many non-toxic mushrooms don’t react well with certain people and can cause stomach upset.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
- Yield2 large servings, or 4 small
Ingredients
- 1lb Russell’s bolete (Aureoboletus russellii)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 red chili, minced (optional)
- 2 tablespoons minced parsley (plus more for garnish)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup white wine, dry vermouth, sherry, or stock
- 1/2 cup water
- 1 tomato, chopped
Preparation
Remove and discard the stems from the mushrooms and cut the caps into thick slices.
Add the oil to a skillet over medium-high heat. Add mushrooms and cook for 5 minutes, or until they begin to brown and soften.
Add the garlic, chili, and parsley and cook for another 2 minutes.
Add the salt and pepper, then deglaze the pan with the wine/stock, cooking for 1 more minute and scraping up anything stuck to the pan.
Add the water and tomatoes and mix well.
Reduce heat to low and cook for 30 minutes, stirring occasionally.
Taste for seasoning, then serve immediately, garnished with chopped parsley. Enjoy!
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