We are having an incredible autumn, the advanced Amanitas caesareas from July warned about this explosion. It had been nine years since September 2004 that there were not so many boletus in the forest. In fact, my friends know it because I have given them more than ever.
It is truth that in the kitchen each kind of mushrom has its preparation to make the most flavor of them, but this autumn I have cooked them grilled, raw, fried, baked, in risotto... innovating different ways and trying new recipes.
Let me you recommend a new one, Boletus edulis risotto and a classic that never disappoints Boletus aereus cut into fillets and grilled because there is nothing more perfect on a dish that a chubby and symmetrical Boletus aereus.
Not only is cooking and eating, but also collecting is a delightful experience. You are you and the forest, no one else, you forget everything and it seems that time stops, there is no noise excepting the birds singing and occasionally you come across with a deer or wild boar and even once with a wolf, (it was not fierce) who ran out and we did not see each other again.
A good season as this is one characterized because Boletus regius appears, a very pretty mushroom with excellent flavor and texture that is very weird to find but which does in the province of León.
I also share the last excursion because not every day are so good!
And finally, you must always remember that there are very dangerous and abundant mushrooms, if there is a doubt do not take any and always always you have to be 100% sure of what you take, because as the saying goes, "all the mushrooms can be eaten, at least once".
