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United States · Massachusetts · Worcester| Common Hunting Fishing Mushrooming Foraging |
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Lactarius scrobiculatus |
August: Fruiting of the yellow lactarius continues, mushrooms can be gathered.
Requires processing, conditionally edible. Widely collected in Russia and Eastern Europe. Commonly used for traditional dishes and winter preserves.
Grows in groups in coniferous and mixed forests. Has a bitter taste when fresh, requires processing.
Search in coniferous and mixed forests, especially under pine and spruce Collect in summer and autumn after rains Look for mossy areas with fallen needles
Characterized by yellowish milky latex and distinct grooves on the stem. Cap has a grooved edge, often depressed in the center.
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19 July, 2021
Looney, Brian
Must be soaked for a long time to remove bitterness and toxins. Clean from needles and forest debris before cooking. Used pickled or salted.
Cap and stem: Salting, pickling after preliminary treatment
Pickled yellow milkcaps (Pickling)
Require long soaking and boiling
Require long soaking and boiling
1. Soak mushrooms for several days, changing water regularly.
2. Boil for 15–20 minutes, drain water.
3. Pickle with vinegar, salt, spices, and onion.
2. Boil for 15–20 minutes, drain water.
3. Pickle with vinegar, salt, spices, and onion.
Salted yellow milkcaps (Salting)
Classic preservation method after treatment
Classic preservation method after treatment
1. Soak and boil mushrooms before salting.
2. Layer with salt and press down.
3. Store in a cool place for several months.
2. Layer with salt and press down.
3. Store in a cool place for several months.