ChefsWild Posted July 14, 2015 Report Posted July 14, 2015 Surprisingly crumbly but definitely a milky.
brianf Posted July 14, 2015 Report Posted July 14, 2015 That's a little past it's prime for me to wager a guess, but the crumbliness isn't suprising as lactarius are a branch of the russulas and the greater family russulaceae.
dualsetters Posted July 14, 2015 Report Posted July 14, 2015 Looks like the L peckii ones I was finding but a little faded.
ChefsWild Posted July 14, 2015 Author Report Posted July 14, 2015 The taste is pleasant with a very mildly peppery finish. Spore printing now.
Dave W Posted July 14, 2015 Report Posted July 14, 2015 Hmmm. I would have guessed this was an acrid-tasting one. I recommend caution. I'm assuming the latex did not turn yellow or violet. These types are toxic. One thing that works with acrid (or slightly peppery milkies) is to cold pickle (marinate) them. I have done this with L. piperatus, a very hot-tasting mushroom. Of course, after boiling in 3 changes of water, most of the peppery essence is lost. But the finished product has a nice crunchy texture. In Scandinavian countries these types are preserved by salting and layering/pressing between leaves. They are left this way for months in a cool dark cellar before being consumed. I have never sampled this type mushroom preparation.
ChefsWild Posted July 14, 2015 Author Report Posted July 14, 2015 Spore print is white and the latex remains white for hours. None of it has darkened.
ChefsWild Posted July 15, 2015 Author Report Posted July 15, 2015 Sampling as I go (and spitting), this mushroom has two distinct tastes: the initial flavor then the aftertaste. The range of the initial flavor goes from mild and not really detectable to "licked a wet dead goldfish that wasn't too fresh". The aftertaste ranges from mildly peppery to "holy sh*t I just bit into a raw horseradish root".
Dave W Posted July 15, 2015 Report Posted July 15, 2015 That's kinda what I thought :-) It may actually be the latex that's really hot.
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