Talk:Lactarius rufus
 | This article is rated C-class on Wikipedia's content assessment scale. It is of interest to the following WikiProjects: | ||||||||||
| |||||||||||
"Not considered edible", wtf?"
This is a bountiful, definitely edible, commercially important mushroom where I'm from (Finland). "Not considered edible" is yet another example of superstitious mycology mythology bullcrap. Sadly, there is a source for it, so I can't fix it. Mushroom superstition lives on. 62.78.198.48 (talk) 19:16, 5 September 2009 (UTC)
- This article needs some work, but for now I've expanded the edibility section with a few references, and alluded to the fact that the edibility of Euro specimens may be qualitatively different that NA specimens. Thanks for your note. Sasata (talk) 19:46, 5 September 2009 (UTC)
- Definitely EDIBLE! My favorite mushroom when canned and marinated. VERY edible when rightly prepared, marinated or salted. At least in Estonia (and Finland). Someone should test European and N-American mushrooms, i believe that they actually taste same - it is more like cultural thing.
Recipe
ingredients: 2 kg of Lactarius rufus: 1 liter of water 2.5 tablespoons salt 5 tablespoons sugar 1 to 2 bay leaves 3 grains of allspice (Pimenta dioica) 2 grains of Clove (Syzygium aromaticum) 5 grains of black pepper a piece of cinnamon 2 small carrots 2 medium onions 2 tablespoons of vinegar to 30%
Preparation: Soak Lactarius rufus 24h in cold water, changing water a few times. Then boil them for 10 minutes. Raise a sieve and rinse under cold
water. Prepare the marinade: Boil water with salt, sugar and spices, add carrots and cook almost soft wheels. Add vinegar and onion wheels and cook them almost soft. Now put mushrooms to the pot and boil them in marinade for 5 minutes. Lift mushrooms with the marinade and vegetables into sterilized jars and cap immediately. — Preceding unsigned comment added by 62.65.199.25 (talk) 19:46, 7 September 2011 (UTC)