Quoted message said:I have been picking a truckload of Rydze Mushrooms (Lactarius
deliciosus) in Pine Forests in South Australia. These mushrooms are
an orange-ish colour, and have a very firm leathery top. They are not
at all soft and mushy in texture. I have picked and eaten other
mushrooms before, but never Rydze. I am trying to find out about the
cleaning and storing of these Rydze Mushrooms. I think they are called
Saffron Milkcaps.
Wash them?
Dry brush them?
Brush and briefly rinse under running water.
Quoted message said:They get green bruises. Is this poisonous?
No, this is typical for these particular mushrooms
Quoted message said:I would appreciate any and all advice, in regards to these mushrooms.
Saffron milk caps are highly prized. They are some of the best
mushrooms for pickling in a salty brine, especially as it takes less
than a week to pickle them (for comparison, shiitake mushrooms take more
than a month). This is the way they are commonly prepared. They can
also be cooked fresh, or pickled in a vinegary brine. If cooked fresh,
they should be blanched in boiling water for a couple minutes first.
Thery are not suitable for drying.
Victor
