A fall favorite coming to you straight from the North Woods of Minnesota!
Red capped scaber stalks are among the favorites for many people. As with most boletes it needs to be cooked fully (not simply parboiled). Scaber stalks turn very dark when cooked, some turn nearly black. They lend to a beautiful presentation when served, especially with white rice. The color contrast makes this dish especially appealing.
After rehydration, here is a simple recipe for those new to cooking with them:
Cooking the Leccinum Aurantiacum is the same as boletes or porcini mushrooms. The ideal is to detail your mushrooms in strips, then sauté them in a little fat until they release their waters. The cooking time for this bolete is 10 to 15 minutes over medium heat.
To cook your Red-capped Scaber stalks, here is a step-by-step recipe:
Fry half a chopped shallot in a pan in a little olive oil.
Meanwhile, cut your bolete into strips, which will gradually blacken .
Add your mushrooms to the pan and cook over medium heat for 10 minutes, stirring regularly. Watch the color change, they should darken a bit more.
Serve your mushrooms and add a little chopped parsley when serving.
You can also garnish them with a little cream at the end of cooking.
Each lot will come sealed in a food grade bag. There are 1.5 oz of scaber stalk per lot. You can either leave them sealed in the food bag, or if you choose to display with, they can be stored in sealed glass jars out of direct sunlight.
If you have any questions please feel free to contact me. Happy hunting!!