Phlebopus marginatus is foraged and cultivated throughout SE Asia and China. By this point they will just cook up to mush. The stem is bulbous and matches the cap in colours.īelow- dissected showing a slight beige discolouration.īelow- mature specimens, showing yellow pores and having a yellow spore print. The combination of sweet, succulent crab meat, crunchy vegetables, and a light batter make this a dish that can be served as an appetizer or as a main course. The caps are black with olive tints, felty in texture. The coastal areas of the United States are known for their abundance of seafood, and one of the most popular dishes is Blue Crab and Shrimp Fritters. Picking at the young cap reveals a beige colour. I see them in Coastal rainforest too.Ībove and below- young Salmon gum boletes before the pores open. Along the river flats associated with Waterhousea floribunda and I’ve noticed quite a few at the base of small-leaf Privet. Appearing in Autumn, but also Winter and Spring along the East Coast. Growing from 15cm up to 60cm in diameter. These little balls of fried seafood goodness were amazing There were surprisingly huge chunks of shrimp and crab encased in the crispy shell that was perfectly crunchy and light. I love crab & shrimp, so to say I was excited, was an understatement.

Being saprophytic they lend themselves to cultivation. The fritters come with a lobster ginger butter and grilled corn salsa. Once they have matured the texture and flavour is lost and they turn to mush. Salmon gum bolete is the common name in Australia, they are best eaten young when hard and firm having a nutty flavour.

Coastal flats salmon recipe