Recipe by: George Lowe and Suzanne Pell, Cooking with the Asheville Mushroom Club, p. 52

  • Leccinum ponderosum, Leccinum manzanitae (or local boletes)
  • salt to taste
  • oil for frying

Slice mushrooms in uniform slices about 1/8 - 1/4 inch thin and dry until crispy. When ready to prepare, soak mushrooms in warm water or favorite stock until flexible but not fully imbibed (about 1 minute). Pat surfaces dry with a towel. Sprinkle with a little salt. Fry in hot oil until brown while holding flat with a spatula for uniform browning. Serve hot.