From: rusty.hinge@foobar.girolle.co.uk   
      
   On 17/06/15 18:17, Wilson wrote:   
      
   > Maybe this question has been asked before, but I'm wondering what   
   > varieties folks have eaten raw without ill side effects? I've been   
   > staying on the cook it a bit side of things, but wondering about making   
   > pickles and whether they need to be cooked there as well?   
      
   Unless you *know* it is safe to do so, never eat a mushroom raw. Most   
   Agaricus species are safe (but not the yellow-stainers and allied ones).   
      
   Generally considered to be good, but definitely to be avoided raw are   
   Lepista nuda, Lepista sordida, Amanita rubescens. I would treat Lepiota   
   rhacodes with caution too.   
      
   While Lactarius torminosus and L. pubescens are excellent when pickled,   
   they *must* be boiled vigorously in water for around 10 minutes, and the   
   water should be discarded. (Start from cold, and time them from the   
   start of boiling.) The texture is *very* good.   
      
   --   
   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)