From: rusty.hinge@foobar.girolle.co.uk   
      
   On 23/06/15 16:55, 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.   
   >   
   That's the best use for honey fungus, but only use the young caps. Had   
   some of the Lactarius yesterday: rather good, pickled with garlic and   
   jalapino chillis.   
      
   --   
   Rusty Hinge   
   To err is human. To really foul things up requires a computer and the BOFH.   
      
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