From: rusty.hinge@foobar.girolle.co.uk   
      
   On 23/06/15 16:57, riburr wrote:   
   > 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.   
   >   
   I think my Lactarius pickles had black pepper, coriander seed and mace, too.   
      
      
   --   
   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)