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pouihi
Mary Jane Doe



Registered: 01/04/11
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Mutant Lactarius and others
#19181854 - 11/24/13 09:30 AM (10 years, 2 months ago) |
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Went hunting today and found these (mixed forest):
#1 - Mutant Lactarius deliciosus


#2 - Regular Lactarius deliciosus, I never seem to find good enough specimens to try, some of these were probably a bit past their prime and others w/some maggot wholes but others apparently were good



3# - I had never seen these, at first they definitely looked like white Lactarius, the flesh was typical of the Russulaceae but there wasn't any exude at all, not on the gills and not on the flesh (cap or stem) I waited about 1 minute. The specimen didn't appear to be so old that it wouldn't have any exude, could it be something like Russula delica instead? The stem was completely filled with maggots so I didn't bring them with me:



#4 - Russula sp


#5 - Don't know what this is, they were very small (about 5 mm) and kind of golden brownish

#6 - Don't know what these are yeat


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"If the doors of perception were cleansed everything would appear to man as it is, infinite."
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Lhun
Fungal Fixation



Registered: 01/07/10
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Re: Mutant Lactarius and others [Re: pouihi]
#19181969 - 11/24/13 10:13 AM (10 years, 2 months ago) |
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If I found #3 here in California I would not hesitate to call it Russula brevipes.
#6 is a Gymnopus. Compare to G. dryophilus.
Nice pics! How was the L. deliciosus?
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raceme
Neither D nor L


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Re: Mutant Lactarius and others [Re: Lhun]
#19181989 - 11/24/13 10:19 AM (10 years, 2 months ago) |
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Could the little gray balls be aged Lycogala epidendron?
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pouihi
Mary Jane Doe



Registered: 01/04/11
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Re: Mutant Lactarius and others [Re: Lhun]
#19181999 - 11/24/13 10:23 AM (10 years, 2 months ago) |
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Apparently R. delica is the European version of R. brevipes, the info I found on the internet seems close enough to me, although it didn't smell fishy to me, I actually thought it had a kind of sweet smell, but mushroom scents are a bit tricky sometimes, at least to me.
G. dryophilus also seems correct, thank you.
I haven't cooked the L. deliciosus yet, I was actually looking for some advice on how to cook them on the internet, but any suggestions would be very welcome
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"If the doors of perception were cleansed everything would appear to man as it is, infinite."
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Lhun
Fungal Fixation



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Re: Mutant Lactarius and others [Re: pouihi]
#19182007 - 11/24/13 10:27 AM (10 years, 2 months ago) |
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Quote:
pouihi said: I haven't cooked the L. deliciosus yet, I was actually looking for some advice on how to cook them on the internet, but any suggestions would be very welcome 
Like you (previously), I have never found one without tons of bugs in it. Locally here, its like a 5 star dish for the worms or something. So I'm not much help there. I'm curious how they turn out though.
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Ganzig
It's for the street cred


Registered: 11/29/06
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Loc: Oregon
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Re: Mutant Lactarius and others [Re: pouihi]
#19182011 - 11/24/13 10:28 AM (10 years, 2 months ago) |
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Make sure you cook them thoroughly. They have a weird texture and flavor if they are not fully cooked.
Other than that I love them. In many ways.
I like to fry them hot and brown them. The crispy gills are great.
Mushroom fries.
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pouihi
Mary Jane Doe



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Re: Mutant Lactarius and others [Re: raceme]
#19182015 - 11/24/13 10:29 AM (10 years, 2 months ago) |
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Quote:
raceme said: Could the little gray balls be aged Lycogala epidendron?
I think it could be that.
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"If the doors of perception were cleansed everything would appear to man as it is, infinite."
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pouihi
Mary Jane Doe



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Re: Mutant Lactarius and others [Re: pouihi]
#19182038 - 11/24/13 10:35 AM (10 years, 2 months ago) |
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I found some info which says they're pretty good fried in olive oil with salt, onion and parsley.
On the wiki they say that in Cyprus they're fried in butter with lemon this is making me hungry
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"If the doors of perception were cleansed everything would appear to man as it is, infinite."
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Ganzig
It's for the street cred


Registered: 11/29/06
Posts: 8,206
Loc: Oregon
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Re: Mutant Lactarius and others [Re: pouihi]
#19182044 - 11/24/13 10:36 AM (10 years, 2 months ago) |
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Butter and lemon would be great.
They have a nice grain like flavor. Like a fancy cracker.
Really nice.
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I must keep reminding myself of this. I must keep reminding myself of this. I must keep reminding myself of this. I must keep reminding myself of this.
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Alan Rockefeller
Mycologist

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Re: Mutant Lactarius and others [Re: pouihi]
#19182274 - 11/24/13 11:37 AM (10 years, 2 months ago) |
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Your odd Lactarius might be infected with Hypomyces lateritius.
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pouihi
Mary Jane Doe



Registered: 01/04/11
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I thought about the lobster fungus after finding it but that wouldn't make sense considering it's white were the gills should be, Hypomyces lateritius does seem to make sense.
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"If the doors of perception were cleansed everything would appear to man as it is, infinite."
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jet li
The One



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Alan you should provide your Lactarius recipe
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pouihi
Mary Jane Doe



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Re: Mutant Lactarius and others [Re: Lhun]
#19182893 - 11/24/13 02:30 PM (10 years, 2 months ago) |
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Quote:
Lhun said: I'm curious how they turn out though. 
So I found a book that I had about cooking wild mushrooms and it said that L. deliciosus should be blanched before fried, so I blanched them, fried them on a little bit of olive oil w/ garlic, salt and pepper for about half an hour and added a little bit of sour cream, parsley and a bit of chives, I think it actually tastes pretty good
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"If the doors of perception were cleansed everything would appear to man as it is, infinite."
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Lhun
Fungal Fixation



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Re: Mutant Lactarius and others [Re: pouihi]
#19182920 - 11/24/13 02:37 PM (10 years, 2 months ago) |
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Quote:
pouihi said: so I blanched them, fried them on a little bit of olive oil w/ garlic, salt and pepper for about half an hour and added a little bit of sour cream, parsley and a bit of chives
Mmmm that does sound good.
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mountainplayer
Worm Dehydrator



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Re: Mutant Lactarius and others [Re: pouihi]
#19183977 - 11/24/13 06:37 PM (10 years, 2 months ago) |
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Quote:
pouihi said:
Quote:
Lhun said: I'm curious how they turn out though. 
so I blanched them, fried them on a little bit of olive oil w/ garlic, salt and pepper for about half an hour and added a little bit of sour cream, parsley and a bit of chives, I think it actually tastes pretty good 
I tried them sauteed, and hated them. Super grainy and gross. I guess I didn't get them crispy like Ganzig does, because he says they're good this way.
Then my friend served them after blanching them, marinating them in good olive oil and cayenne pepper, then adding them to tomato sauce with garlic and parsley. They were awesome. Totally transformed into meaty, chewy, delicious mushrooms.
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pouihi
Mary Jane Doe



Registered: 01/04/11
Posts: 2,384
Last seen: 1 year, 9 months
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That also sounds tasty! They do get a pretty good texture and the flavour is very unique, I like how you kind of feel a peppery taste after eating them.
I guess it makes all the difference, the way you make them. I didn't really like the oysters texture when I tried them, it felt kind of rubbery.
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"If the doors of perception were cleansed everything would appear to man as it is, infinite."
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