From: riburr@shentel.net   
      
   riburr wrote:   
   > 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.   
   >   
      
   Wait, I take that back.  I did pickle it once using Indian spices.   
   Remember it being very good.   
      
      
      
   --   
   Ruralpsychedelia:   
   http://ruralpsychedelia.blogspot.com   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)