From: riburr@shentel.net   
      
   ram wrote:   
   >   
   > Polyporus squamosus could be a good canidate for drying, powdering and   
   > using as a agent of flavour.  I tried it twice last year but didn't   
   > find its flavour particularily pleasing.  I will try it next time in a   
   > strongly flavoured stew type preparation.  Maybe a stir fry.  It   
   > cerainly was abundant in my area last spring.   
   >   
   > Personally, I think the bolets are superior in their ability to give   
   > rich mushroom flavour to any dish...   
   >   
      
   I think P. squamosus might be a good candidate for pickling.  Boletes   
   are later in the season, and we get *loads* in a good year.  I will   
   definitely be drying and grinding the boletes.  Might even put up a   
   grounded mushroom rack in the kitchen, with pint-sized canning jars   
   filled and labeled as to the contents.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)