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United States · North Carolina · Orange| Common Animals Fish Mushrooms Flora |
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Lactarius indigo |
July: The peak of fruiting of the blue lactarius, mushrooms can be found in the forests.
Conditionally edible, requires processing. Rare and valued mushroom for exotic food lovers. Used in Eastern European and Asian cuisines.
Characterized by bright blue color and latex. Grows in groups in deciduous and mixed forests.
Search in deciduous and mixed forests, often under oak and beech Collect in summer and autumn after rains Look for moist areas with rich vegetation
Characterized by distinctive indigo blue flesh and latex. Has a mild taste and pleasant aroma.
Requires thorough cleaning from forest debris. Can be used fresh, but better to boil first. Used after soaking and boiling.
Cap and stem: Frying, stewing, pickling
Fried indigo milkcap (Frying)
Cut into large pieces, fry with onions
Cut into large pieces, fry with onions
1. Clean and slice mushrooms.
2. Fry in oil with onions until golden brown.
2. Fry in oil with onions until golden brown.
Pickled indigo milkcap (Pickling)
Pre-boil, then pickle with spices
Pre-boil, then pickle with spices
1. Boil mushrooms for 15–20 minutes.
2. Prepare marinade with vinegar, salt, and spices.
3. Pour marinade over mushrooms and let sit for several days.
2. Prepare marinade with vinegar, salt, and spices.
3. Pour marinade over mushrooms and let sit for several days.