”I’m absolutely thrilled to have found this magnificent, high-quality mushroom. It’s exactly what I’ve been searching for.
GeorgeFlavour Fred
After patiently waiting for a downpour about 10 days ago, I finally stumbled upon this gloriousness. @cb.content.strategy captured this moment as real as it gets, and I couldn’t have been happier. The words couldn’t come out.
The cap is a lovely brown colour, just like it’s been taken out of the oven, hence the “bun” shape. I’m also looking out for the white rim around the cap. This one had nice white pores, which told me it’s in very good condition because it yellows with age. The stipe (stem) is very bulbous at the base and is generally white when young, but it tans slightly with age and towards the bottom. The reticulation (netting or web-like look) on the stipe is an important identifier and extends down the stipe, very white here directly under the cap. The flesh inside is lovely and creamy white, and the aroma is the most deep, mushroomy umami deliciousness that makes you want to take a bite, which is exactly what I decided to do.
I usually suggest cooking most wild mushrooms for various reasons, but this is an exception. I found this mushroom in a beautiful mixed woodland of mainly beech, oak, with some silver birch and pine dotted about. On the same day, I also found a Summer CEP (Boletus reticulatus) and a Bronze CEP (Boletus aereus), so I’ll put out something about the comparisons soon enough.
I’m so happy to have found these mushrooms, and with the rain, I’m itching to get out there and find more. As this season starts, I’m offering private sessions across the south east. If you’d be interested in heading out to a woodland near you, don’t hesitate to get in touch.
