/ck/ - Food & Cooking

>>11631275
My favourite is Boletus edulis, so many uses, when they are young and small you can slice them thinly and make a delicious salad with just a little oil, salt and some Grana Padano flakes, when mature you can use them for a myriad of things, although in pasta or fried with a light breading they are always great. Then I'd go with Amanita Cesarea, always fantastic in a salad and very good in Polenta. Aside from these for me it's more common to find chanterelles, pleorotus and psalliota campestris, of these last two there is so much they usually end preserved in oil.