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Offlinetangoking
Lover of Boletes
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Registered: 07/02/09
Posts: 952
Loc: New Jersey, USA
Last seen: 8 months, 16 days
mirepoix au champignon (with bolete pore masses)
    #10863401 - 08/15/09 02:18 AM (14 years, 5 months ago)

Just thought I'd post this very successful usage of bolete pore masses. I've seen several posts where people suggest that they be separated from the flesh of the mushroom and discarded. This is a culinary crime! They make a very tasty stock with good body:

2 parts bolete spores
2 parts onions
1 part carrots
1 part celery

I like to brown the ingredients in olive oil first, but you don't have to. I then throw them in a pot and raise it to a boil. Skim off any scum that forms. Reduce the heat and simmer for an hour or so. Pour through strainer and squeeze out any remaining liquid.

A lovely base for soups, stews, sauces, etc..


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Smurfette artwork reference:
https://www.guyhepner.com/product/smurfette-with-flowers-by-herr-nilsson/


Edited by tangoking (08/15/09 02:38 AM)


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