You Want (Bolete) Fries with That??

1. Cut bolete(s) into french fry-like pieces.

2. Fill a large skillet with virgin olive oil, to the depth of the thickness of the fries.

3. Add half a stick of butter.

4. Heat oil and butter hot enough so that the fries sizzle when put in the pan. Test the end of a fry by dipping in the pan to see if the oil is hot enough. Do not put fries in pan until oil is hot enough. Cool oil makes greasy fries!

5. Cook bolete fries a few minutes until fries are fork tender.

Tips:

• If you cook the pores separate from the “white meat” of the bolete, save a piece of white meat to cook with the pores so that you can test when it is fork tender (because the pores will test fork-tender at the start).

• Overcooking the "white meat” will tend to make the

  bolete fries leathery, but the pores aren’t bad crispy.