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.
- 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.