Tropical black bolete

Phlebopus portentosus

mushroom

Large dark bolete, sought after at the markets of Xishuangbanna and Laos for its size and flavour; people have been trying to grow it since 2003.

Origin

Tropical Asia (Laos, Thailand, Myanmar, Yunnan) and Australia

Season (United States)

all year round

Preparation

It is cleaned with a damp cloth, without soaking, the earthy stem base cut off, then pan-fried for about ten minutes; like all wild mushrooms, it is eaten cooked, never raw. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

In Australia it may be the country's largest ground mushroom: one specimen weighed 29 kg.