Boletes are wild mushrooms common in MO in summer.  They are
generally considered "safe" mushrooms as no polypores are deadly,
but some boletes will make many people sick.  Consult
an experienced mushroom hunter and purchase a good text before
hunting boletes or any wild mushrooms.
 
I. Tart Bolete Salad

(From Joe Kurz)

     1 lb boletus, preferably young and in good condition
     30 ml fresh lemon juice
     90 ml olive oil
     120 ml scallion (green part preferred). [white onion will do in a pinch]
     1/2 tsp ascorbic acid crystals
     [optional: 1/2 tsp MSG]

Wipe bolete caps clean, split and clean stems, and cut into ~1/2" pieces
Combine remaining ingredients and toss with mushroom pieces.

This salad is so tart that it will inhibit deterioration or insect
development. Old boletes will acquire a spongy, slimy texture.  Young
boletes will stay firm.  Both will taste good, if you like boletes

II.  Raspberry Viniagrette Bolete Salad

     1 lb boletus, prefereably chestnuts or ceps
     2 T walnut oil
     1/4 c finely chopped walnuts
     1/4 c red raspberries (frozen fine if unsweetened)
     2 T good white wine vinegar (adjust with white wine if necessary)
     1 T fresh dill leaves
     1/8 tsp. dry or 1 tsp fresh French tarragon leaves

Wipe bolete caps clean, split and clean stems, and cut into ~1/2" pieces
Combine remaining ingredients and toss with mushroom pieces.  Keep
refrigerated!

This is the famous Revolting Salad.  It is not quite tart enough
to inhibit development of the insect eggs which afflict even
fresh, young boletes.  I like the taste as it is, and don't wish 
to make it tarter, but you have been Warned.  Use only fresh
young boletes for this salad (Chesnut boletes for preference)
and KEEP COLD!!!!, or you WILL be Revolted.