from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A fungus of the genus Boletus, having an umbrella-shaped cap with spore-bearing tubules on the underside and including both edible and poisonous species.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. An edible type of mushroom.
from the GNU version of the Collaborative International Dictionary of English
- n. A genus of fungi having the under side of the pileus or cap composed of a multitude of fine separate tubes. A few are edible, and others very poisonous.
from The Century Dictionary and Cyclopedia
- n. An extensive genus of hymenomycetous fungi, generally found growing on the ground in woods and meadows, especially in pine woods.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. type genus of Boletaceae; genus of soft early-decaying pore fungi; some poisonous and some edible
The package being made for Canada, I decided that the word Jiaozi would be more readily recognized (like the currently popular Italian porcini which is also known as a boletus or cep(e) but that is another story).
Some suggested mushrooms to use in the broth are coral mushrooms (rumeria rubripermanens), field mushrooms (agaricus campestrus) and ceps (boletus edulis.)
Another enemy of pines is the fungus, especially the white, thread-like spores of the purpled stemmed boletus, which often penetrates and disrupts the bark of the roots, forming a white network upon the roots.
The thickly sliced boletus should go in the pan within a minute or two of the trout being done so they stay almost crunchy.
The firm, nut-flavored boletus are more blue-collar and not as coveted by connoisseurs, but they go better with brook trout.
The small pinecone morels come out in June when the streams are in full runoff, but I know that at some point when the flavs are on in August there can also be a flush of boletus mushrooms and, rarely, a little golden patch of chanterelles.
My favorite, however, was picking more than a garbage bag full of boletus edulis, more popularly known as porcini mushrooms in the mountains of New Mexico.
The most popular is the boletus, known as porcini in places like Italy and the U.S.
"Finnish boletus are the porcini Italians love but can't get enough of," Mr. Dalla Valle says.
To the left, blueberries hang like ornaments on green bushes; up the hill we find a patch of the revered boletus mushrooms.
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