This section is from the book "Studies of American Fungi: Mushrooms, Edible, Poisonous, Etc.", by George Francis Atkinson. Also available from Amazon: Studies of American Fungi: Mushrooms, Edible, Poisonous, Etc..
These are more palatable baked or fried. Wash the caps and remove the pores. Dip the caps in beaten egg, then in bread crumbs, and fry them in smoking hot fat; oil is preferable to butter; even suet would make a drier fry than butter or lard. Serve at once as you would egg plant.
Baked - Wash and remove the pores; put the mushrooms into a baking pan; baste them with melted butter, dust with salt and pepper, and bake in a moderately hot oven three-quarters of an hour; dish in a vegetable dish. Put into the pan in which they were baked, a tablespoonful of butter. Mix carefully with a tablespoonful of flour and add a half pint of stock, a half teaspoonful of kitchen bouquet or browning, the same of salt, and a dash of pepper; pour this over the mushrooms, and serve.
Beat the yolk of one egg slightly, and add a half cup of milk; stir into this two-thirds of a cup of flour; stir in the well beaten white of the egg and a teaspoonful of olive oil. Wash and remove the pores from the boleti. Have ready a good sized shallow pan, the bottom covered with smoking hot oil; dip the mushrooms, one at a time, into this batter, drain for a moment, and drop them into the hot fat. When brown on one side, turn and brown on the other. Drain on soft paper and serve at once.
Wash and dry the boleti; remove the pores; cut them into small pieces. To each pound allow a tablespoonful of butter. Put the butter into a saucepan with the mushrooms; add a half teaspoonful of salt; cover the pan, and stew slowly for twenty minutes; then dust over a tablespoonful of flour; add a half cup of good beef stock; cook slowly for ten minutes longer, and serve.