Bolete Mushrooms

[Esox]

Came across my first aspen boletes of the season. Found a sh*t ton of them, I only took a few to cook up fresh but I am wondering 2 things: 1) is there anyway of keeping them from turning black after I pick them before I get home to fry them up? I usually pick them as I see them throughout my work day. 2)How are you all preserving them for long term? Cutting into pieces and dehydrating?

[ALBTUFF]

I chop them up into smaller pieces and then fry them up. Once cooked I put them into ice cube trays and freeze. This works great for throwing into sauces or what not. Keep for a long time as well.

[KGB]

Care to say where have you found those? I’m planning on going Friday but don’t have a place in mind yet, my last year places have nothing so far this year.
As per keeping them fresh - they will last half day fresh. I like to cut them in a small peices and thread them on a line, hang to dry. They dry very nicely, all the worms -if any are present- will come out. They take 6-8 days to dry and then I put them in a jar and use when needed.

[gloszz]

We do what most Poles do, marinate them in salt and vinegar solution, dry them or freeze them. All ways work.

[Esox]

Originally Posted by KGB

Care to say where have you found those? I’m planning on going Friday but don’t have a place in mind yet, my last year places have nothing so far this year.
As per keeping them fresh - they will last half day fresh. I like to cut them in a small peices and thread them on a line, hang to dry. They dry very nicely, all the worms -if any are present- will come out. They take 6-8 days to dry and then I put them in a jar and use when needed.

I've found lots so far but lots of big buggy ones. I'm up working by fort St. John.

[Red Bullets]

One way to keep the boletes all day would probably be to dice and 'de-worm' as you pick each one and then put the cut up worm free mushroom pieces in a cold cooler until you get home. Trim back the "cones" or "gills" too. The tops might still get dark. Put paper towel between layers of pieces to catch excess moisture. At the end of the day you have a worm/maggot free cooler full of pieces. Much easier to deal with. Ideally, pick the boletes on cool mornings when insect activity is more dormant.

Aside from drying the boletes we also blanched the cut up worm free pieces for 3 minutes and then into an ice water bath. Drained, bagged and frozen.

Any dried mushroom is nice to pulverize and use the powder like a seasoning. Sprinkle into soups, stews, gravies, on pizza, etc.. Red Tops are nice and earthy.