XPost: rec.food.cooking   
   From: azazello@koroviev.de   
      
    wrote:   
      
   > I have been picking a truckload of Rydze Mushrooms (Lactarius   
   > deliciosus)  in Pine Forests in South Australia. These mushrooms are   
   > an orange-ish colour, and have a very firm leathery top. They are not   
   > at all soft and mushy in texture. I have picked and eaten other   
   > mushrooms before, but never Rydze. I am trying to find out about the   
   > cleaning and storing of these Rydze Mushrooms. I think they are called   
   > Saffron Milkcaps.   
   >   
   > Wash them?   
   > Dry brush them?   
      
   Brush and briefly rinse under running water.   
      
   > They get green bruises. Is this poisonous?   
      
   No, this is typical for these particular mushrooms   
      
   > I would appreciate any and all advice, in regards to these mushrooms.   
      
   Saffron milk caps are highly prized.  They are some of the best   
   mushrooms for pickling in a salty brine, especially as it takes less   
   than a week to pickle them (for comparison, shiitake mushrooms take more   
   than a month).  This is the way they are commonly prepared.  They can   
   also be cooked fresh, or pickled in a vinegary brine.  If cooked fresh,   
   they should be blanched in boiling water for a couple minutes first.   
   Thery are not suitable for drying.   
      
   Victor   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)