Origin: Currently found in conifer and spruce forests of the Southwest in high elevations.
Flavor Profile: Plump ruby colored caps and fat tender stems; buttery in flavor with woodsy undertones. When cooked the air is filled with an earthy butyraceous scent that's sure to be remembered. They are smooth and meaty in texture / tenderness, Rich buttery flavor with a subtle touch of nuttiness and woodsy undertones.
Application: Great just sautéed with butter and garlic, used in Stracotto, pot roast, Beef Wellington, Pasta, Tomato Sauces, white sauces, béchamel or champagne sauces, broths, breakfast, and anything you'd use a mushroom for.