*Dried Boletus Edulis from this year's harvest

The time has come for a recap of the 2020 season, a strange one dominated by a mysterious virus but on the other hand, in my case, abundant with plenty of free time. I didn't waste it. I've met dozens of new species of mushrooms, and I've had time. for experiments in the kitchen.

Here are my three favorite wild mushroom dishes (including dried)

Dumplings with cabbage and mushrooms |
Mushroom soup made of dried porcini mushrooms
Tagliatelle with mushrooms in a cream sauce

Boletus Edulis. Usually it has a brown hat, with age to dark brown, reddish brown, light brown, yellowish, it can also be white with a diameter of up to 250 mm. First hemispherical, then convex, cushion-shaped. Smooth or wrinkled surface. Sticky and slippery when it rains. Foot whitish to light brown, lower part lighter, more or less visible whitish or light brown mesh in the upper part or along the entire length of the stem. Nice smell. Mild, pleasant (nutty) flavor. **Characteristic, intense and pleasant aroma of dried fruit. Value: Fantastic taste, very tasty edible mushroom