From: riburr@shentel.net   
      
   Rusty Hinge wrote:   
   > dwheeler@ipns.com wrote:   
   >>   
   >> RE: pickling. The Russians eat Russula emetica on a regular basis, but   
   >> only pickled. Seems to make it, if not edible, at least palatible.   
   >   
   > I eat Lactarius torminosus also on a regular basis. The Finns especially   
   > (I am reliably informed) prize them above most other mushrooms, I don't   
   > know why.   
   >   
   > They must be parboiled - i.e., boiled vigorously - for ten minutes   
   > before using. I find thes flesh is firm, and it tastes slightly of pine,   
   > but of little else.   
   >   
   > I fry them in olive oil (which helps) or I pickle them.   
   >   
   Ok, there a a couple was of pickling; one is to boil and store in an   
   acidic solution of vinegar and spices. The other is to soak in brine and   
   allow bacteria to ferment the food.   
      
   Exceedingly acrid mushrooms (Russula emetica, Lactarius tormenosus, L.   
   piperatus, etc.) *might* be rendered passingly edible by boiling and   
   pickling in a vinegar solution. But, what happens if they are pickled   
   using brine and lacto-fermentation (not boiled)? I assume their acrid   
   character is maintained, and they remain inedible?   
      
   --   
   Mushroom blog:   
   http://ftvmushrooms.blogspot.com   
      
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