Summer to autumn
Penny bun
Boletus edulis
EdibilityGood edible mushroom
- Raw
- Do not eat raw
- Cooking
- Thorough cooking required, minimum time not established
- Review
- Certain identification required before any consumption
A robust bolete to examine methodically: pores, cap margin, stem and flesh must form a consistent whole.
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Guide contents
Guide contents
Season
From summer to autumn, with particularly useful observation in late summer and autumn.
Habitat
Woodland soils under broadleaf trees, conifers or mixed woods, with light leaf litter, moss or scattered needles.
Method
Check several visible features before retaining a species name.
Three features to check on the specimen.
Paler cap margin
The chestnut-brown cap retains a distinctly paler, whitish to cream-coloured edge.
Pores, never gills
The underside has fine pores, initially white and then olive-yellow with age, without pink, red or orange tones.
Stout, pale stem
The stem is thick, cream to pale beige, with a fine white reticulation most visible near the top.
Examine the specimen in this order.
- Start with the underside: it must have pores and no gills.
- Check that the flesh is white and dense and does not turn distinctly blue when cut or bruised.
- Keep the woodland setting in your assessment and do not conclude from a single brown silhouette.
Features incompatible with this species.
- Pink pores or a dominant dark-brown network: set the specimen aside because it does not match this guide.
- Red or orange pores, or strong blue staining: move outside this species profile and have the specimen checked.
- A uniformly coloured cap margin or a very extensive network requires comparison with other closely related boletes.
From an inspected basket to the kitchen
From an inspected basket to the kitchenDrying, storage and two recipes for Penny bun.
Two classic preparations that highlight the texture of the Penny bun without shortening its cooking time.
Penny buns with garlic and parsley
A simple pan-fry that concentrates the bolete flavour while ensuring complete cooking before the parsley is added.
- Preparation
- 15 min
- Cooking
- 25 min
- Serves
- 4
View the complete recipe
Ingredients
- 600 gFirm, identified Penny buns
- 2 c. à soupeOlive oil
- 20 gButter
- 2Garlic cloves, finely chopped
- 3 c. à soupeFlat-leaf parsley, chopped
- 1 pincéeSalt and pepper
Method
- PrepareClean the boletes without soaking them, remove damaged parts and cut them into even slices.
- Release the moistureHeat a large frying pan, add the oil and boletes, then cook for 12 minutes, stirring until their water has evaporated.
- Finish cookingAdd the butter and continue cooking for 8 to 10 minutes. Add the garlic for the final 2 minutes, then season.
- ServeAdd the parsley off the heat and serve immediately with polenta or toasted bread.
Use only certainly identified specimens. Cooking takes at least 20 minutes in total, but it can never make a toxic or misidentified mushroom edible.
Penny bun risotto
A creamy risotto in which the boletes are cooked separately first, preserving their texture and controlling their cooking time.
- Preparation
- 20 min
- Cooking
- 35 min
- Serves
- 4
View the complete recipe
Ingredients
- 400 gIdentified Penny buns
- 300 gArborio or Carnaroli rice
- 1 LVegetable stock, kept hot
- 1Shallot, chopped
- 10 clDry white wine
- 50 gParmesan, grated
- 30 gButter
- 1 c. à soupeOlive oil
Method
- Cook the boletesSlice the boletes and cook them in the oil over medium heat for 20 minutes. Keep them warm.
- Toast the riceMelt half the butter, add the shallot and then the rice. Stir for 2 minutes and pour in the white wine.
- Add the stock graduallyAdd the hot stock one ladle at a time for 17 to 19 minutes, waiting for it to be absorbed before each addition.
- FinishFold in the boletes, remaining butter and Parmesan. Cover and rest for 2 minutes before serving.
Have any uncertain harvest inspected and cook the boletes separately for 20 minutes. An app or photograph cannot approve them for consumption.
Documented drying method
Dehydrator-dried slices
Up to 6 months in an airtight container, kept dry and protected from light.Drying suits firm, identified boletes. It concentrates their aroma but does not correct an identification error.
- Clean the boletes, remove every soft or insect-damaged part and slice them 4 to 5 mm thick.
- Arrange the slices in a single layer without overlap.
- Dehydrate at 55 to 60 °C for about 8 to 10 hours, until every piece is completely dry and brittle.
- Allow the batch to cool completely before placing it in an airtight jar labelled with the species and date.
- Discard any batch that absorbs moisture, develops condensation or smells abnormal. Rehydrate and then cook thoroughly before eating.
Recommended storage
Storage after complete drying
Up to 6 months in an airtight container, kept dry and protected from light.Storage starts only after every piece has reached the endpoint described in the drying protocol and cooled completely.
- Allow the entire batch to cool before closing the container to prevent condensation.
- Use a clean, airtight, dated container labelled with the inspected species.
- Keep the container dry, in darkness and away from heat.
- Discard the batch if condensation, mould or an abnormal smell appears.
