Recipes Included On This Page Bay Boletus Mushrooms (Information) Brandied Chocolate Cherry Corn Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Bay Boletus Mushrooms (Information) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 15-04 Apr 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Back in February 2006, Chupa submitted a recipe (Baked Wild Mushroom Pate with Brandy Cream and Truffle Oil) calling for Bay Boletus Mushrooms. You included the following comment on the recipe: "Boletus mushrooms have tubes instead of gills and are a very meaty mushroom; delicious if you can get to them before the bugs do (which isn't easy). Boletus edulis (porcini (Italy); cepes (France)) is generally considered to be one of the choicest of the group. I've never heard of 'bay' boletus - too bad the author didn't give a botanical name. A few ramblings from an old mushroom hunter. <G> H." Here is your answer: BAY BOLETUS (Xerocomus badius) Bay Boletus mushrooms are well known for their full flavor and meaty texture. They become very soft when cooked with risottos or omelets, or simply fried with a little garlic. Mushrooms are an excellent, natural part of a healthy diet. Dried mushrooms contain around 20% protein and are also high in riboflavin. They are free of fat, sodium and cholesterol, low in calories while being a good source of niacin (vitamin B3) and pantothenate (vitamin B5). … Better late than never! ---> Thanks Art. H. Contributed to the FareShare Gazette by Art; 6 April 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Brandied Chocolate Cherry Corn Recipe By : The Hoppin 'n' Poppin Popcorn Cookbook by Gina Steer Serving Size : Preparation Time :0:00 Categories : Volume 15-04 Apr 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart freshly popped popcorn 4 squares dark chocolate 2 tablespoons butter 2 tablespoons brandy 2 tablespoons heavy cream 3/4 cup whole candied cherries Pop the popcorn just before required. Break the chocolate into small pieces and place in a heavy-bottomed pan together with the butter and brandy. Heat gently until the chocolate has melted, stirring occasionally with a wooden spoon. Remove from the heat and stir in the cream. Add the freshly popped popcorn and the cherries. Stir until the popcorn is completely coated. Let cool before serving. Eat on the same day. "Look out for the natural candied cherries when making this. Wash and dry the cherries thoroughly before adding to the mix." From :The Hoppin 'n' Poppin Popcorn Cookbook by Gina Steer; 1995. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 April 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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