This rich gravy exploits the stems of bolete mushrooms, which many mushroom hunters discard in favor of the caps because maggots usually infiltrate the stems first. (Maggot-ridden food is not only disgusting, it’s probably spoiled.) Use only very fresh bolete stems without insect tunnels, especially if you’re a vegetarian.
1/4 cup olive oil
2-1/2 cups king bolete stems, other choice bolete stems, or other mushroom stems, sliced
3 cloves of garlic
1 tbs. fresh basil, chopped
1 tsp. oregano, ground
1/2 tsp. caraway seeds, ground
3-1/3 oz. barley flour or any whole grain flour
3-1/2 cups boiling vegetable stock or water
2 tbs. Bragg’s liquid aminos or tamari soy sauce, or 1 tsp. salt, or to taste
2 tsp. chili paste or 1/2 tsp. cayenne hot pepper, or to taste
1. Sauté the bolete stems, garlic, basil, oregano, and caraway seeds in the olive oil for 3 minutes.
2. Stir in the flour and sauté another 3 minutes, stirring often.
3. Gradually stir in the boiling stock, add the Bragg’s liquid aminos and chili paste, and bring to a boil, stirring constantly. Reduce the heat to low, cover, and simmer 10 minutes, stirring occasionally.
Makes 3-1/2 cups
Cooking Time: 30 minutes
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