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Boletos Fungos (Bolete Mushrooms)
Boletos Fungos (Bolete Mushrooms) is a traditional Ancient Roman recipe for a classic dish of bolete mushrooms that are sliced and cooked in a caroenum (boiled wine) and coriander sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Bolete Mushrooms (Boletos Fungos).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Wild FoodSauce RecipesVegetarian RecipesHerb RecipesAncient Roman Recipes
Original Recipe
Boletos fungos: caroenum, fasciculum coriandri viridis. ubi ferbuerint, exempto fasciculo inferes.
Translation
Bolete Mushrooms: [Cook in] caroenum with a faggot of green coriander. When done, remove the coriander and serve.
Modern Redaction
The Romans considered boletes the most desirable of mushrooms.
Ceps (penny buns) are probably the best for this, but any of the other edible boletes, such as
brown birch bolete, or
bay bolete will work equally as well.
Ingredients:
200g bolete mushrooms, thickly sliced
100ml
caroenum
1 bunch of
coriander, tied together
Method:
Combine the caroenum and coriander in a pan. Bring to a simmer then add the mushroom slices and cook for about 20 minutes, or until tender.
Remove the coriander, turn the mushrooms and sauce into a bowl and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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