Boletus - Mirabilis

: A popular recipe from the Kitsap Peninsula Mycological Society suggests using dried or fresh boletes in a lemon-garlic prawn pasta to complement their natural citrus notes.

: For young, firm specimens, the yellow pore surface (sponge) is delicious. If the mushroom is older and the pores are green or soggy, it is best to scrape them off before cooking. Cooking Techniques boletus mirabilis

: Check for worm holes or mold, specifically Sepedonium ampullosporum , which appears as a white coating and makes the mushroom inedible. : A popular recipe from the Kitsap Peninsula

: Fresh A. mirabilis can have a slightly crunchy texture. Quick-frying slices in oil can help reduce any slipperiness and create a meaty bite. specifically Sepedonium ampullosporum