MattVa Posted June 8, 2018 Report Share Posted June 8, 2018 A new one for me so I want to post it up to get everyones opinion. Growing-under mixed hard wood/pine on the edges of a heavily washed area. Latex- is white and stains everything it touches brown in relatively short time. Taste- neutral,nothing notable. Smell- Fishy to very Fishy....you know it's on your hands riding home in the truck. Stem flesh/Cap- Stem almost looks a little pithy inside but not easily removed maybe my knife is getting dull caused this effect. Flesh staining brown after a few minutes after cross section slice. Quote Link to comment Share on other sites More sharing options...
Dave W Posted June 9, 2018 Report Share Posted June 9, 2018 I'd call this Lactarius volemus. The fishy odor gets on your fingers and stays there for awhile. So does the brown stain. Some people use rubber gloves to collect this type mushroom. L. hygrophoroides is similar, but has widely-spaced gills and does not stain as much. Quote Link to comment Share on other sites More sharing options...
MattVa Posted June 9, 2018 Author Report Share Posted June 9, 2018 Dave, thank you sir. Do you have a preferred method of preparing these? I have always read good things about these types. Quote Link to comment Share on other sites More sharing options...
CajunShroomer3578 Posted June 9, 2018 Report Share Posted June 9, 2018 Are you picking good numbers? I have yet to pick more than a hand full of the 3 amigos in one outing Quote Link to comment Share on other sites More sharing options...
Dave W Posted June 9, 2018 Report Share Posted June 9, 2018 They have a strong flavor, a bit fishy. I like them fried/sauteed with diced onions, sweet peppers, garlic, seasoned, all mixed with rice, and used as a burrito filling (along with anything else you like in a burrito). They're good sauteed and added to a mac & cheese casserole. They combine well with cheese. They're good in tomato sauce for spaghetti. Quote Link to comment Share on other sites More sharing options...
MattVa Posted June 9, 2018 Author Report Share Posted June 9, 2018 Cajun, only 5-6 but decent size .... enough for a meal to feed myself. Also have about 6oz of Chants and a decent gilled bolete I can do something with but wanted to do something to see how these stand on there own. I fried a piece up in butter,garlic and salt pepper and I'm think something with Shrimp would be good. Dave, you hit the nail on the head. I give my wife a small piece and she instantly said "taste fishy" but good . I like it too and I can certainly find a way to incorporate it into a burrito or perhaps fish or shrimp tacos. Quote Link to comment Share on other sites More sharing options...
diana Posted June 9, 2018 Report Share Posted June 9, 2018 So you call the "The Three Amigos"? So far these are my favorites and I can identify them easily. Seem to grow in the outer reaches of trees drip lines. Good texture when fried up with onions in butter. Actually made a risotto last night with some! Quote Link to comment Share on other sites More sharing options...
Dave W Posted June 9, 2018 Report Share Posted June 9, 2018 Enough flavor in the "Three Amigos" to give a risotto a distinctive character. That's a nice idea. Also, pairing with shrimp sounds good to me. Next time I collect some of these I'll try them in a shrimp curry. Considering both suggestions, I think they'd work well in jambalaya. A couple times I mixed L. volemus with crawfish tail meat for burritos, and this was really good. Exactly what are the Three Amigos?... L. volemus, L. hygrophoroides, and... I'm guessing L. corrugis. Quote Link to comment Share on other sites More sharing options...
diana Posted June 9, 2018 Report Share Posted June 9, 2018 I never can remember which is which so I am going to adopt the "three amigos" monicker for these! Quote Link to comment Share on other sites More sharing options...
MattVa Posted June 9, 2018 Author Report Share Posted June 9, 2018 Those are the main three in my guides that list each other as look alikes. I would imagine that's the three. I have 5# of frozen crawfish in the freezer and that sounds like a excellent paring. The slight earthy undertones of crawfish just sounds right. All of it sounds like great,tasty ideas. Quote Link to comment Share on other sites More sharing options...
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