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TERESA CARLES 2018-19 New Year’s Eve Dinner Welcome Cocktail The Vegan Vampire loves Cava Vegetable chips V | GF STARTERS | to share Quinoa, red fruits & miso vinaigrette salad. V | GF Housemade croquettes: funghi, artichokes and brie, pumpkin and roquefort cheese. N Teresa’s Vegan Foie. V | GF Corazón partío: artichoke heart with boletus and poached egg with true oil. 1/pax | GF MAIN COURSE | to choose one Sea & Mountain of quorn and boletus edulis meatballs with young coconut, rabas, hiziki seaweed and a surprising dark veggie sauce with a touch of ratafía. N XXL Cannelloni with oyster mushrooms, mushrooms, boletus edulis and shiitake with troued bechamel. Eggplant Millefeuille with mushrooms, tomate sauce and edam cheese. GF Black rice with seaweed, artichokes, young coconut and soya allioli. V | GF Lasanyuki with spinach and pine nuts, boletus edulis, masala chai pumpkin, cashew roler cheese, fresh tomatoes sauce, dried tomato and basil V | N DESSERT | to choose one Chocolate coulant with housemade vainilla marcona ice cream. N Spelt ﬂour and pine nuts vegan millefeuille with crema catalana, strawberries and wild berries. V | N Cheesecake a la catalana. N Includes Teresa Carles Wine 1 bottle / 2 people · Mineral water and bread · Coee & tea Cava glass & party bag · Christmas dates and nuts candies V | GF 50€ | per person VEGAN GLUTEN-FREE NUTS TERESA CARLES 2018-19 New Year’s Eve Dinner RESERVATIONS 1. Go to our online reservation platform. 2. Select the number of guests. 3. Choose an available day and hour: 1st turn: from 20h to 22h 2nd turn: from 22h or 22:30h to closing 4. Make the online payment in advance or if you prefer, you can also come to our restaurants and make the reservation and payment in person. If you have any doubt, please, contact us via email or phone: [email protected] Barcelona: 933 17 18 29 | Lleida: 973 27 27 95 teresacarles.com.

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Boletus Mushrooms La Tia Jackson, Ian C
Genetic Diversity within Alaskan Boletus Mushrooms www.fungi-zette.com La Tia Jackson, Ian C. Herriott, József Geml, Gary A. Laursen, D. Lee Taylor Discussion Abstract •Clade 1 is composed of Alaskan samples from the interior and Northwest and We analyzed the genetic differences within the collection of samples from Europe. Although the species names do not match up they are genetically very similar, and B. citrinovirens is thought to be in what is called the Boletus mushroom from the UAF Fungal Herbarium, representing Identification on Tree Location subtomentosus group. samples from all over Alaska. Upon analyzing the DNA sequence Results DQ066405_Boletus_citrinovirens Europe from 18 samples, we found that most Alaskan Boletus are closely DQ066407_Boletus_spadiceus Europe •Clade 2 is composed of Alaskan samples from Southeast Alaska and GenBank DQ066397_Boletus_citrinovirens Europe samples from Europe, both identified as Boletus mirabilis. related to samples from the same species found in other parts of the world (clades 1,2,5,6,8,12). We also found that some species DQ066410_Boletus_spadiceus Europe •Clade 3 is composed of samples only from Alaska. None of the sequences DQ384578_Boletellus_mirabilis Europe collected in other parts of the world were not found in our sample 1 mycorance.free.fr obtained from GenBank are closely related. These were morphologically collection (clades 4,7,9,10,11). Finally, our results suggested that AJ419187_Boletus_impolitus Spain identified as B. subglabripes. “B. subglabripes” is in GenBank, but only Large 100 DQ131632_Xerocomus_subtomentosus Europe clade 3 on our phylogenetic tree is not represented among the Subunit gene, not Internally Transcribed Spacer gene (reference 2) so comparison AJ889931_Boletus_pruinatus Europe GenBank sequences from other parts of the world and may be a 100 is not possible to determine if morphological species attribution is the same or 2 AM087271_Xerocomus_pruinatus Europe genetic lineage endemic to Alaska.
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2014 Fall Spore Print [Pdf]
Fall 2014 Volume XXXX No. 3 The Newsletter of the Connecticut Valley Mycological Society Affiliate of the North American Mycological Association Member Northeastern Mycological Federation Founder: Ed Bosman President: Bill Bynum (860)214-2639 COMING EVENTS email: [email protected] Oct. 26: CVMS Tailgate! Stratton Brook State Park, Vice President: Bill Yule Simsbury, CT A regular foray at 10am followed by potluck email: [email protected] Treasurer:Terri Hungerford lunch. Please see food event guidelines in Member Handbook. email: [email protected] Important: Remember to print your dish ingredients on a card Secretary: Ellen Bulger along with your name. email: [email protected] Nov. 2: Final foray of the year: Gay City State Park, Hebron Membership Sec.: Karen Monger There will still be things to find with all the rain we've had! email: [email protected] Dec. 5–7: GSMS Winter Foray, Crawfordville, Florida The Spore Print Editor:Dinah Wells email: [email protected] GSMS (Gulf States Mycological Society) Winter Foray 2014 will be held at the Best Western Plus, Crawfordville, FL, 18 Membership: Dues per calendar year are $15 individual; $20 family (two or more persons at one address and miles south of Tallahassee. The Guest Mycologist will be Dr. requiring only one copy of club mailings). Lifetime Matthew Smith, Assistant Professor in the Department of Plant memberships are $200 individual and $250 family. Pathology and curator of the UF Fungal Herbarium, at the Make checks payable to CVMS and send to: CVMS/Karen Monger, 32A Perkins Ave., Norwich, CT University of Florida, Gainesville. Dr. Smith plans to bring a 06360.
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Forest Fungi in Ireland
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Rheology Properties and Acylglycerols and Fatty
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Chestnut Agroforestry in Galicia, Spain
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Mycological Notes 11: Boletus Edulis in Canterbury Jerry Cooper, July 2012
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October 2013
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Boletus Edulis)
E3S Web of Conferences 180, 03008 (2020) https://doi.org/10.1051/e3sconf/202018003008 TE-RE-RD 2020 Sorption Characteristics of Bulgarian Penny Buns (Boletus Edulis) Albena Durakova1, 1* Department of Process Engineering, University of Food Technologies – Plovdiv, 26 Maritza Blvd. BG-4002 Plovdiv, Bulgaria Abstract. The present study determined the sorption characteristics of Bulgarian penny buns (Boletus) for eight water activities in the 10 % - 90 % range and at three temperatures, of 10 °С, 25 °С and 40 °С. The coefficients of the modified Oswin, Chung-Pfost, Halsey and Henderson models were obtained statistically. The modified Halsey model is recommended as a description of adsorption and desorption isotherms since it corresponds to the criteria for model assessment and suitability. Via BET model linearization, the values of the monolayer moisture content for water activity of aw > 0.5 and temperatures of 10 °С, 25 °С and 40 °С were established. The approximate physico-chemical composition of Bulgarian penny buns (Boletus) – moisture content – 10.80 %, protein – 32.23 %, carbohydrate - 0.99 %, fat – 6.62 %, ashes – 6.20 % - was also determined. Key words: penny buns (Boletus), physico-chemical parameters, sorption characteristics Corresponding author: [email protected] © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/). E3S Web of Conferences 180, 03008 (2020) https://doi.org/10.1051/e3sconf/202018003008 TE-RE-RD 2020 1. Introduction The wild mushroom penny bun (Boletus Edulis) grows in deciduous and coniferous woods and plains. It is among the most popular collected mushrooms in Bulgaria due to its excellent taste and high nutritive value.
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