Gene & Judy's Fresh Bolete Sandwiches

by Judy Christensen



Heat a small amount of olive oil in a heavy skillet over a high flame. Add the bolete slices and continue to cook over high heat, shaking or stirring the pan frequently to prevent sticking. Cook the boletes until they are well browned with no liquid remaining in the pan.

To assemble the sandwich

At this point the sandwich becomes a matter of personal choice, except for the fact that the sausage should be sliced thinly, and that there is a layer of sausage and a layer of well cooked boletes. Judy and Gene like a minimal amount of mayonnaise and honey mustard on their sandwich and do not toast the bun.

Use bison or soy burgers and serve with barbeque or jerk sauce on a toasted bun. Or you can brush the bun with olive oil and grill it, then add fresh basil, tomato and caramelized onions as well. Or use just boletes with a slice of cheese.


*Slice the stems across, not lengthwise, into tender rounds and cook separately from the caps, if possible, as cooking times differ due to moisture content. Be careful not to over-brown the mushrooms as they may become bitter.