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pickled chanterelles

William R. Nail nailwill at pilot.msu.edu
Fri Aug 14 01:24:53 EST 1998

In article <35d1df78.5660089 at news.wkpowerlink.com>,
!williams at wkpowerlink.com (Mycos) wrote:

> On 11 Aug 1998 06:47:21 -0700, larryc at teleport.com (Larry Caldwell)
> >> Good luck. The pickles sound fantastic.
> >
> >I've also had very good results pressure canning chanterelles.  Probably 
> >the most spectacular mushroom I ever canned was lactarius sanguifluua, 
> >which colored the broth a light ruby color.
> >
> >-- Larry
> >
> Great idea !  I suppose any mushroom of the genus would have that
> property due to the latex  that  characterizes the genus.
> Unfortunately, if memory serves me, I think a great many of the other
> species with latex  colored purple, blue, violet, ect. are poisonous (snip)

 I know of no poisonous Lactarius, although some are WAY too acrid to
eat.  The only one I know of with blue latex (L. indigo) is perfectly
edible (but quite insipid to my taste).
Bill N.

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