Boletus, also known as porcini mushrooms, are a delicious and versatile ingredient that can be used in a variety of recipes. Here are three recipes to try using boletus:

1. Creamy boletus soup

Ingredients:

• 1 pound fresh boletus mushrooms, sliced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the sliced boletus mushrooms and sauté for 5-6 minutes until they release their liquid and start to brown.
3. Add the chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes.
4. Puree the soup in a blender or with an immersion blender until smooth.
5. Add the heavy cream and salt and pepper to taste. Heat the soup until warmed through and serve

Boletus risotto

Ingredients:

• 1 pound fresh boletus mushrooms, sliced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 3 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Heat the broth in a small pot and keep it warm on the stove.
2. Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
3. Add the sliced boletus mushrooms and sauté for 5-6 minutes until they release their liquid and start to brown.
4. Add the Arborio rice and stir to coat it with the butter and mushroom mixture.
5. Add the white wine and cook until it is absorbed.
6. Add a ladleful of warm broth to the rice and stir until it is absorbed. Continue adding broth, one ladleful at a time, and stirring until the rice is cooked and creamy.
7. Stir in the grated Parmesan cheese and salt and pepper to taste. Serve immediately.
8. Boletus and bacon quiche

Ingredients:

• 1 premade pie crust
• 1 pound fresh boletus mushrooms, sliced
• 4 slices bacon, cooked and crumbled
• 1/2 cup grated Gruyere cheese
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch pie dish.
3. In a large skillet, sauté the boletus mushrooms over medium heat until they release their liquid and start to brown.
4. Spread the cooked mushrooms and crumbled bacon in the bottom of the pie crust. Sprinkle with grated Gruyere cheese.
5. In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the mixture over the mushrooms, bacon, and cheese.
6. Bake the quiche for 35-40 minutes until it is golden brown and set. Let it cool for 10-15 minutes before serving.