From: riburr@shentel.net   
      
   RustyHinge wrote:   
   > 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.   
   >   
      
   Armillaria (honey mushrooms) require cooking to avoid digestive regrets.   
     Never tried pickling, and I don't know why, as we sometimes get it in   
   great quantity.   
      
      
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   Ruralpsychedelia:   
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