[Sca-cooks] Fw: Fw: [EK] Russian mushrooms

[Decker, Terry D.]

Not necessarily true, especially "in period."  There is a lot more overlap
between the Germans and the Poles, especially in the north (Prussia),
including an immigration policy by the King of Poland to permit Germans to
settle in the uninhabited regions of northern Poland.

For example, bread trenchers were used in both Germany and Poland, but I
have yet to find information on bread trenchers in Russia.

Of course, the natural range of B. edulis might cover all three countries,
which would probably have them used in all three countries, whether or not
the recipes are there.

Bear

> BTW: for non-foodies out there, for whom the genus boletus and the
> tubes-versus-gills question may be a bit more esoteric than they'd
> like to deal with, a common edible bolutus mushroom eaten all over
> Europe is boletus edulis, also known as the porcini, cep, steinpilze,
> etc., depending on where in Europe you are. I wasn't sure if they
> appear in Russian cookery, but they definitely do appear in Polish
> and German cookery, so it seems reasonable, in theory.
>
> Adamantius