Parsley Red Footed Boletus
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 handfuls red-footed mushrooms, young
- some butter
- 1 medium onion (s)
- 1 bunch parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and cut the red-footed boletus. Sort out Madige specimens.
- Chop the onion. Sweat with the butter in a pan until the onion cubes are translucent. Then add the mushroom pieces and fry until the mushrooms are cooked through. Finally, mix the chopped parsley with the mushrooms and season with salt and pepper.
- Tastes good with scrambled eggs and rye bread.
- The common red-footed boletus is a common edible mushroom. For experienced mushroom hunters, it can easily be distinguished from poisonous boletus species. It should only be collected carefully by beginners. A typical feature of the red-footed bolete is the blue coloration when it is cut.
- With this type of mushroom, care must be taken that the specimens collected do not show any signs of the common golden mold (whitish coating). The fungus is also popular with maggots, which requires care when cleaning.
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