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United States · Michigan · Alger| Common Animals Fish Mushrooms Flora |
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Lactarius piperatus |
July: The peak of fruiting of the peppered lactarius, mushrooms can be found in the forests.
Conditionally edible, spicy taste, requires processing. Common in Russia and Eastern European countries. Commonly used for homemade preserves.
Grows in groups in deciduous and mixed forests. Fresh mushrooms have a sharp peppery taste.
Search in deciduous and mixed forests, especially under birch and oak trees Collect in summer and autumn after rains Look for moist areas with moss
Characterized by sharp, peppery taste of milky latex. Cap is white or creamy with wavy edges.
Requires soaking and boiling to remove sharpness. Clean from forest debris and dirt. Used after soaking.
Cap and stem: Salting, pickling after preliminary treatment
Pickled peppery milkcaps (Pickling)
Require pre-soaking and boiling
Require pre-soaking and boiling
1. Soak mushrooms for several days with regular water changes.
2. Boil for 15–20 minutes and drain.
3. Pickle with vinegar, salt, spices, and onion.
2. Boil for 15–20 minutes and drain.
3. Pickle with vinegar, salt, spices, and onion.
Salted peppery milkcaps (Salting)
Traditional preservation method after treatment
Traditional preservation method after treatment
1. Soak and boil before salting.
2. Layer with salt and press down with weight.
3. Store in a cool place for several months.
2. Layer with salt and press down with weight.
3. Store in a cool place for several months.