From: rusty.hinge@foobar.girolle.co.uk   
      
   riburr wrote:   
      
   > 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.   
      
   L. piperatus is fine, used as flavouring. I've even enjoyed them without   
   parboiling, but fried. R. emetica I've never bothered with, and L.   
   torminosus is really quite pleasant - after parboiling. I've never tried   
   L. torminosus without parboiling first.   
      
   > But, what happens if they are pickled   
   > using brine and lacto-fermentation (not boiled)?   
      
   No idea.   
      
   > I assume their acrid   
   > character is maintained, and they remain inedible?   
      
   No idea. I've never tried fermenting any type of mushroom for the   
   reasons I've already posted, and I've no intention of finding out,   
   mainly because I'm not a lover of fermented stuff - excluding the fruit   
   of the bottle, of course.   
      
   Most authorities (qv Dr. John Ramsbottom, Mushrooms and Toastools, New   
   Naturalist Series, Collins) recommend not eating specimens which are   
   beginning to decompose or which are maggoty, just because of the risk of   
   encountering modified alkaloids.   
      
   --   
   Rusty   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)