Provenance : Turkey, Macedonia, Bulgaria, Slovenia, Yugoslavia, Serbia, Poland, France,

Spain, Portugal, Morocco, South Africa.

Season : June, September to November (February/March in South Africa)

Habitat : in clearings and on the edges of woods (oak, beech, chestnut and hornbeam trees)

Taste : characteristic and pronounced, like hazelnut or chestnut.

Cooking tips :

The Boletus is well-appreciated and is used in many traditional recipes. It also inspires cooks for modern and original dishes. Both the cap and the stem are delicious. The Boletus can be eaten raw, marinated in salads, cooked in pâtés, stuffings or pies. It can also be fried, grilled or used as a garnishing. Prepared simply with parsley in an omelette, or with pasta or potatoes, the Boletus is also delicious.