Hi,
Thanks for giving me the chance to try wild boletes. I chopped up the cap and stems, added them to onions that I had softening by simmering. I simmered all that and toward the end, added some chopped garlic, thyme, basil, oregano, worcestershire sauce, sesame oil, and red wine. It tastes very good but the small, white worms are visually off putting! : ) I'll go through it tomorrow and try to pick out some more worms. There are not tons of them but the distressing thing is that they don't melt, they boil up firmly and hang suspended in the mushroom broth like thick white pieces of thread. I researched maggots on the Internet and I guess that eating a few won't kill me but I think that you are on the right track about having standards for boletes! : ) I think after I pick out some more of the tiny worms, I should puree the broth and see if that disguises them! : ) It tastes too good to throw out.
Oats Wild