MUSHROOMS SECOND PART

Composition by Piero Benigni- In the first part we Buy Mushrooms Online in Canada examined mushrooms in general, how to clean them and how to store them. Below we talk about the colorful common comestible species in Tuscany, where they grow and their appearance, also giving a brief citation on how they're cooked. In the print two beautiful porcini mushrooms.

THE PORCINI OR BOLETI

There are multitudinous kinds Boletus edulis or Red Porcino, Boletus aureus or Black Porcino, Boletus reticulatusor Porcino bianco and numerous others. They're the most important mushrooms from a gastronomic and marketable point of view. They're eaten cooked in colorful ways and the youthful and healthy samples also raw, in salads.

They can also be dried or stored under glass.

For drawing only a sharp cutter and a damp cloth should be used to wipe them where necessary, avoiding washing. When buying, you must avoid samples raided by worms, too hard or, on the contrary, limp, broken, moldy or that don't give off the characteristic affable and thankful smell.

They can be kept in the refrigerator, only for 2 or 3 days, kept in a paper bag in the fruit and vegetable department. They're made raw in salads if youthful and healthy and also fried, in a visage with garlic and nipetella, sautéed with tomatoes, in a fricassee and stuffed.

The sanctuaries of large samples are made in a visage and on the caff. In Casentino they're made in a visage with potatoes. They're used, fresh or dried, to make gravies for croutons and to dress polenta, pasta and risotto.

OVOLI OR COCCHI( Amanita cesarea)

Beautiful unheroic- orange mushrooms, considered by numerous to be the most precious of all, along with sloes. The youthful samples are enclosed by a candid membrane( volva), which opens with growth, making the head of the mushroom appear, orange or red, with a remarkable resemblance to a hard- boiled egg whose white breaks, hence the name.

The plates aren't joined to the stem, which has a mobile ring and generally bears the lacerated white volva at the base. Lamellae and stem have a delicate golden unheroic color. The mushroom smells great and the raw meat tastes superb.

The veritably youthful bones

still incorporated in the white membrane, can fluently be confused with the Amanite phalloides and verna, deadly toxic and the Amanita muscaria, toxic but not deadly.

For this reason, the volva must always be opened to get a good view of the color of the tabernacle, which must be unheroic- orange.

They're called cucco and boleto in Valdichiana, cocco in Casentino, ovolo in Valdarno, boleto and occasionally boledro or buledro in Valtiberina.

Porcini mushrooms are prepared in every way, but the youthful bones are sublime, served raw in salads.