Parsley boletus

Ingredients for 2 servings:

• 2 handfuls of mushrooms (red-footed boletes), young
• some butter
• 1 m.-sized onion(s)
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A delicacy made from the fruiting bodies of Xerocomellus chrysenteron for mushroom lovers

Clean and trim the boletes. Discard any maggots. Chop the onion. Sauté in a pan with butter until the onion cubes are translucent. Then add the mushroom pieces and fry until the mushrooms are tender. Finally, mix the chopped parsley with the mushrooms and season with salt and pepper. It tastes good with scrambled eggs and rye bread. The common boletus is a common edible mushroom. Experienced mushroom hunters can easily distinguish it from poisonous boletes. Beginners should collect it with caution. A typical characteristic of the common boletus is its blue color when cut. With this species, care must be taken to ensure that the specimens collected do not show any signs of the frequently encountered golden mold (a whitish coating). The mushroom is also popular with maggots, which requires careful cleaning.