Unfortunately in my neck of the woods, the edibles don’t pop up like they do in Maine, so I take what I can get (I’m a huge Puffball fan).

Thanks for the blog – I love mushrooms and am currently studying them for my doctoral thesis.

Hi Griffin,
Thanks for your question – and observation. Where IS your neck of the woods? From the scarcity you mention I take it the thesis isn’t about edibles, but I for one would love to know what it is about.

I’ll pass your question along to Carol but meanwhile don’t be discouraged by the comment from “gutpile.” Even before we hear from Carol I can guarantee you she doesn’t go to that much trouble if she does anything at all.

Update from Carol: “the answer to the prep question is, not much: trim off most of the stem and dust off any detritus. Can’t imagine boiling em – what’s left?”
About what I thought. Drying can (sometimes) remove volatile toxins, and it often improves flavor. So-so boletes in particular often taste better when reconstituted than they did when fresh.

Hi there, Gutpyle,

Your handle sounds like that of a hunter; your address like that of a fisherman,and your preparation method like one used to process large quantities, so I’m guessing you’re an all-round outdoorsman (outdoorsperson?) and that wild mushrooms form an unusually large part of your diet.

I’ll alert my friend Carol to your comment and am sure there are many others who will be glad for your clear instructions. Myself, I stand by Bill’s assessment: When there are honeys around there are – usually – a lot of other wild mushrooms I’d much rather eat, and as they too are often abundant our freezer and store closet are if anything too full of them.