From: rusty.hinge@foobar.girolle.co.uk   
      
   riburr wrote:   
   > Rusty Hinge wrote:   
   >>   
   >> However, just about to prepare a nice large Lactarius volemus and a   
   >> dozen or so L. torminosus.   
   >>   
   > L. torminosus, how do you prepare this?   
      
   Parboil - that is, boil vigorously - for at least ten minutes.   
      
   Drain, discard water   
      
   You can then add the caps to any dish, just as you would use any other   
   mushroom.   
      
   I generally fry them in a little oil first, to liberate the rather light   
   flavour - mainly of pine.   
      
   They are highly prized in N. Europe, I am informed. (By a Finn)   
      
   --   
   Rusty   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)