Recipe -Birch Boletes

Birch boletes & ingredients

Cooking Birch Boletes

Simple recipe that works well, birch boletes have a beefy taste, and are described as “meat of the forest” in Russia

Not a truffle recipe, but they grow on our farm, and a combination of dried bolete’s in a truffle rissotto is eagerly anticipated.

Birch boletes & ingredientsINGREDIENTS

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 Shallot, finely sliced
  • 1 Garlic Clove, pressed
  • Bowl of Birch Boletes ~250g, sliced ~7mm thick
  • Dollop of cream, 1 to 2 tablespoons
  • salt to taste

Slice caps ~7mm thick,  soft stems crosswise, and set aside dry woody stems for use elsewhere in a stock base.

Heat oil in frying pan on low heat, add butter and melt together.  Increase the heat, and add shallot and garlic, fry for around a minute.  Add the boletes and cook with occasional stirring until most of the boletes have softened/changed colour. Add the cream and generous pinch of salt and stir lightly for a further minute until it visible changes to a sauced consistency.

Serve Hot.  Divine with gnocchi, or combines wonderfully with mashed potato and roast lamb.