From: rusty.hinge@invalid.zetnet.co.uk
The message
from Frederick Burroughs contains these words:
> If you're talking about Shiitake stems, I'd just throw them in raw and
> cook them with the rest of the soup. Black Morels sauteed in butter
> sounds delicious to me. Boiling in water first would leave them rather
> tasteless.
Counter-intuitively, it doesn't. The flavours are mostly oil-soluble.
> If you're eating a couple pounds at a time, I think you can
> expect indigestion. Morchella is *very* popular. If cumulative
> toxicity were a problem, I think we'd've heard about it by now. But,
> word is you want to cook them to be safe.
> Every mushroom species is different, and you need to learn the
> eccentricities of each. I acquired the nerve to eat Blushers, Amanita
> rubescens (thank you, Rusty). But, these are considered toxic raw
> (hemolysins), and *must* be cooked to be safe. Of course, with Blushers
> proper IDing is critical.
Very true. I'm glad you took the plunge - you're not going to gather any
that I'd be likely to miss...
> Some people boil them first and discard the water. But, cooking with
> sufficient heat is supposed to deactivate the toxins. Several mushroom
> species contain hemolytic toxins that are heat labile, and are rendered
> safe by cooking.
Lepista nuda, L. saeva.
> I've also eaten Lactarius piperatus, an exceedingly hot Milky. Eaten
> raw, L. piperatus likely will cause *extreme* gastrointestinal
> irritation, if you can swallow it at all. But, I boiled and discarded
> the water twice, before pickling it. It was still mildly peppery, but
> nonetheless very good pickled.
And L. torminosus, boiled for ten minutes, then treated as you would any
other (edible) mushroom.
--
Rusty
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