Show me your fungus.

Is that baby porcini (king bolete) with some puffballs? Or truffles? Dinosaur kale on the side?

Correct except for truffle. The smaller is a kind of bolete that I have not identified with certainty. Could be chicken skin bolete. It is yellowish and tastes like bacon.  It is my favorite far and away.

Yeah, I've noticed all of the edible boletes are a great substitute for pork or bacon. There are about 5 species in Oregon that I harvest and then dry for winter and spring. The reconstituted boletes are great for soup- especially barley soups, which are a tradition in Poland and Russia.

Very cool M.K.  Interesting to know that they can be dehydrated. That never occurred to me. I enjoy them very much and eat them most days when they are around. I get a real charge when I find them. Thank you for sharing that morsel of fungi knowledge and history .Good hunting to you!

Here's a recipe for dried bolete and barley soup that is pretty close to the one I use. It's really good and I hope you will like it.