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United States · Michigan · Keweenaw| Common Animals Fish Mushrooms Flora |
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Hygrophorus hypothejus |
July: The Late Hygrophorus is at its peak of the season.
Edible, but requires heat treatment. Popular among mushroom pickers in northern regions. Commonly gathered at the end of the mushroom season.
Cap 3–8 cm, yellowish-brown, slimy. Stem white, firm, up to 7 cm long.
Grows in coniferous forests, especially under pines Found from late August to November
Harvest young mushrooms with firm caps. Pay attention to the slimy surface of the cap.
Clean debris with a damp cloth. Recommended to remove slimy coating before cooking. Boil before consumption.
Cap: Yellowish-brown, slimy
Stem: White, firm, cylindrical
Stem: White, firm, cylindrical
Fried Late Hygrophorus (Frying)
Pleasant taste with slight acidity
Pleasant taste with slight acidity
1. Clean and slice mushrooms.
2. Fry in butter until golden brown.
3. Season with salt and serve hot.
2. Fry in butter until golden brown.
3. Season with salt and serve hot.
Pickled Late Hygrophorus (Pickling)
Well preserved and used in appetizers
Well preserved and used in appetizers
1. Boil mushrooms for 15 minutes.
2. Marinate with vinegar, salt, and spices.
3. Store in refrigerator.
2. Marinate with vinegar, salt, and spices.
3. Store in refrigerator.