From: rusty.hinge@foobar.girolle.co.uk   
      
   On 26/06/14 14:10, riburr wrote:   
   >   
   > Same here in Virginia, eastern U.S.  The Chanterelles commonly   
   > identified as C. cibarius lack any distinctive taste, or aroma for that   
   > matter.  They can get quite meaty; solid edibility through and through.   
   >   Recipes for preparing rather tasteless Chanterelles would be   
   > appreciated.  I love pickling, but it overwhelms what must be some very   
   > subtle flavor.   
      
   Try pick(l)ing a batch of Lactarius torminosus (or L. pubescens). Boil   
   _vigorously_ in plenty of water for fifteen minutes at least.   
      
   Discard water, then treat as yo would any other mushroom.   
      
   Very meaty, and with a very slight hint of pine disinfectant. Pickled,   
   this is overwhelmed, especially by any herbs and spices added to the   
   vinegar.   
      
   http://www.girolle.co.uk/recipes/   
      
   --   
   Rusty Hinge   
   To err is human. To really foul things up requires a computer and the BOFH.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)