Kastanjeboleet – Cook and Drink

Mushroom Season

19 October 2023

So far this year’s mushroom season has been great with lots of delicious Cèpes, Bay Boletes, Birch Boletes and Chanterelles. This Saturday we bought a very tasty autumn Truffle and a day earlier we treated ourselves to Matsu Take. Such a special mushroom. We’re waiting for the Saffron Milk Cap, Spain’s favourite mushroom, and the Caesar’s mushroom, a mushroom much appreciated in Italy.

Since it’s a great year for the Bay Bolete, we thought it would be nice to share some recipes with this mushroom. Its taste is similar to that of the Cèpes or Penny Bun. Perhaps more intense?

Pâté en Croûte

A few years ago we celebrated the mushroom season by preparing a Pâté with bay boletes. The combination of a crispy crust, a structured, colourful filling and various flavours is always a pleasure. It’s good fun to think about the ingredients, work on the construction and enjoy the wonderful aromas from your oven while baking the pâté. And the joy when slicing it: is the pâté as beautiful as you expected it to be?

A red, medium bodied wine will be a great accompaniment of this Pâté en Croûte. In general you’re looking for a red wine with aromas of black fruit, floral notes and delicate wood. The tannins should be soft or well-integrated. We enjoyed a glass of Pinot Noir from La Cour Des Dames.

Sauce

Earlier this year we prepared a rich sauce with bay boletes, sage, mustard en crème fraîche. We served the sauce with excelltn veal rib eye and turnip cabbage. The turnip brings frsshness and lightness to the dish, creating a lovely balance.
A fruity, slightly chilled red wine will be great with the dish. We opened a bottle of German Spätburgunder from the Pfalz area. Some dark fruit, strawberries, touch of earthiness, not too complex. One that supported the flavours and aromas of the dish very well.

Guineafowl

Bay boletes combine very well with guineafowl. The meat is leaner, somewhat darker and more flavourful compared to chicken. It is not difficult to prepare, but due to the low-fat content you must be careful not to overcook. In this recipe we use guineafowl supreme (the breast fillet with the skin on plus the wing bone), rosemary, thyme, pancetta and garlic.
Enjoy with a glass of Chiroubles, a cru from the Beaujolais, produced by Domaine Montangeron. The wine has floral notes, aromas of cherries and strawberries. Its colour is pale ruby. Rich, elegant and long. It brings freshness and fruitiness to the dish and is sufficiently complex to remain present when enjoying the guineafowl and the bay bolete.
In general you’re looking for a red wine with freshness, fruity aromas and complexity. Perhaps a Pinot Noir?

More recipes on our website dedicated to mushrooms.

Summer Truffle - Rippitippi / Public domain

Bay Boletes with Veal and Sage

28 September 2023

We continue celebrating the season: we create a rich sauce with Bay Bolete, Mustard, Sage and Crème Fraîche and combine it with excellent veal. The sweetness of both the sauce and the veal makes for an delicious combination. The aromatic sage brings length and depth to the dish.

It’s not always clear what umami is, but trust us, when you taste this dish, you will taste it. Meaty, deep and savoury. A very powerful and intense dish.

The taste of the Bay Bolete (Imleria badia, Bolet Bai, Kastanjeboleet, Maronen-Röhrling, Boleto Bayo) is similar to that of the Cèpes or Penny Bun. Perhaps the taste is more intense? In most cases you must discard the stem of the bay bolete because it’s not soft (and it will remain chewy when cooked), different from the stem of the cèpes. The colour of the cap is dark brown, like a chestnut.

Wine Pairing

A fruity, slightly chilled red wine will be great with the dish. We opened a bottle of German Spätburgunder from the Pfalz area. Some dark fruit, strawberries, touch of earthiness, not too complex. One that supported the flavours and aromas of the dish very well.

What You Need

100 grams Bay Boletes
Butter
Olive Oil
4 Sage leaves
Stock (Chicken or Vegetable)
Black Pepper
Mustard
Crème Fraîche
200 grams of excellent organic Veal Ribeye

What You do

Make sure the meat is at room temperature. Add some butter and oil to a heavy iron skillet and fry the meat until golden brown and pink. Transfer to the oven at 50 °C or 125 °F. Cover with aluminium foil. In parallel remove the dry stems of the mushrooms. Clean the remaining mushrooms with kitchen paper. Chop half of the mushrooms. Slice the other half. Start by frying the halves in the pan. When ready transfer to the oven. Add some butter and oil to the pan and fry the chopped mushrooms. Add chopped sage leaves and allow to simmer. Use mustard, stock and crème fraiche to make the sauce. Leave on low heat for 5 minutes or so. Add more stock if so required. Add some extra sage and black pepper. Add the meat juices to the sauce. Slice the meat, plate up with sauce, meat and sliced bay bolete.

Other Recipes with Bay Boletes

You may also enjoy them with Brussels Sprouts, Jerusalem Artichoke or with Guineafowl.

Bay Bolete

25 November 2020

What’s In A Name?

We are all familiar with the white (button) mushroom, also known as Champignon de Paris. The Chestnut Mushroom is the same mushroom, just with a light brown, chestnut coloured cap. Its taste and texture are more intense compared to the classic white mushroom.
A Chestnut Bolete is a different kind of mushroom. It is small, chestnut coloured when young and beige when older. The German name of the Chestnut Bolete refers to rabbits, the Dutch name to cinnamon and the French name to chestnuts.
The overall colour of a Bay Bolete is brown and its cap is bay, the reddish brown colour of many horses. Or is it chestnut? In German and Dutch the name of the Bay Bolete refers to chestnuts; in French it refers to bay. The official name of the Bay Bolete is Imleria badia, but also Boletus Badius because it’s related to Boletus Edulis, also known as cèpes or Porcini.

Let’s talk about flavours and aromas, that’s probably more interesting. Bay Boletes are as tasty as cèpes. The texture is a bit softer and the mushroom itself more moist. It’s actually a very common mushroom in Europe, China, Mexico and North America. Sadly, this very tasty, not expensive bolete is hard to find in shops and on markets. So if you see them, buy them immediately.
Following the recipe for Cèpes à la Bordelaise is a good idea.

Wine Pairing

Enjoy with a glass of medium bodied red wine with aromas like berries and plums, for instance a Beaujolais Côte de Brouilly. It’s such a pity that the appreciation of Beaujolais wine is dominated by the (faded) popularity of Beaujolais Primeur and the idea that Beaujolais is a simple and light wine. It’s not. When you have the opportunity, taste a glass of Régnié, Morgon or one of the other 10 crus of the Beaujolais. Welcome to the divers and exciting world of Beaujolais wines!

What You Need

200 gram of Bay Boletes
Shallot
Red Meat (Deer in our case)
Jerusalem Artichokes
Chicken Stock
Olive Oil
White and Black Pepper
Excellent Olive Oil

What You Do

Clean the Jerusalem artichokes and cook them for 10 minutes or so until tender. Mash with a fork or spoon and pass through a sieve. Don’t use a blender, unless you enjoy eating starch. Cool and set aside.
Clean the bay boletes with kitchen paper and slice them (not too thin). Chop the shallot. Add olive oil to a relatively hot heavy iron skillet. Reduce the heat and fry the boletes for 10 minutes. Add the chopped shallot. Cook on medium heat for 5 minutes. Stir and add fresh black pepper.
In parallel fry the meat very quickly in a hot skillet and let rest for 10 minutes. Warm the purée of Jerusalem artichoke, add a tablespoon of chicken stock, some white pepper and a drizzle of excellent olive oil. Mix with a spoon. Serve on a hot plate.