Bolete Mushrooms (Boletus)
Most of the edible mushrooms of the genus Boletus, such as "Boletus Edulis", are very widespread and characterized as top edible species with excellent fragrances and flavors.
These are some of the best quality, hand-picked, wild mushrooms from the Greek woodlands, solar-dried which significantly improves their quality in terms of color, texture, and taste, boosting the intensity of the flavors and enriching them with vitamin D, since ergosterol is converted to ergocalciferol when exposed to natural UV radiation from the sun.
In stews & soups, silky sauces, pasta & risotto, cheese dishes, omelets, and casseroles.
◉ Mushrooms should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve their flavor and texture.
◉ Soak in lukewarm water for 15 minutes (alternatively in brandy or other drink for 30 minutes).
◉ Drain the water.
◉ Sauté for 1 to 2 minutes in olive oil or butter.
◉ Finish with dry white wine (alternatively with the drink you soaked the mushrooms in).
◉ Serve with a little salt and pepper.
◉ You can add sautéed mushrooms to soups,