eat-bolete Posted June 29, 2015 Report Posted June 29, 2015 Can you please confirm this is L. hygrophoroides? I want to eat it but a bit scared of making mistake in its ID.
Dave W Posted June 29, 2015 Report Posted June 29, 2015 Confirmed. L. hygrophoroides. The widely spaced gills, orange-brown cap, and abundant latex together strongly support this proposal. A very good edible.
eat-bolete Posted June 29, 2015 Author Report Posted June 29, 2015 Alright! Thanks Dave. How would you cook it?
Dave W Posted June 30, 2015 Report Posted June 30, 2015 I'd just fry them up in olive oil, and be sure to salt while cooking. Then you get an idea about their taste, which you may imagine pairing with/adding to other types of food. Adding to scrambled eggs is a good way to taste-test a new edible mushroom. Pairs well with onions. This one, and the similar H. volemus, have a sort of fishy flavor. They make a good addition to a burrito, or pasta sauce, or stir-fry.
brianf Posted July 1, 2015 Report Posted July 1, 2015 I started eating this one last year. Great edible. Easier to find than Corrigus, and they taste identical. I used to avoid this one, it just looked too good to be true Dave......is this also known as or was it formerly known as "camphoratus" or is that another similar species?
Dave W Posted July 2, 2015 Report Posted July 2, 2015 L. camphoratus is a different species... usually smaller caps, longer stalks, caps without the orange tones, and gills spaced more closely. http://www.mushroomexpert.com/lactarius_camphoratus.html I don't eat L. camphoratus. L. volemus is similar to L. hygrophoroides, but with gills mush more closely spaced. It's also a very good edible.
ladyflyfsh Posted July 6, 2015 Report Posted July 6, 2015 Yes...it's a good edible. Now called Lactifluus hygrophoroides. I'm so tired of name changes!
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