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Iceland · Austurland · Sveitarfélagið Hornafjörður| Common Animals Fish Mushrooms Flora |
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Lactarius torminosus |
July: The Rough Milkcap continues fruiting.
Conditionally edible, requires boiling. Used in traditional cuisine after proper processing. Used in folk medicine to improve digestion.
Grows in coniferous and mixed forests, often under birch and pine. Cap covered with woolly hairs and has a pinkish-red hue.
Collect in coniferous and mixed forests from July to September Choose young mushrooms with firm caps and no damage
Caution: species is considered conditionally edible and requires proper processing. Avoid collecting overripe or damaged specimens.
Remove the skin and boil thoroughly several times. Rinse in cold water and remove bitter milk. Boil before consumption.
Cap: Boiling, pickling
Stem: Usually used after boiling
Stem: Usually used after boiling
Pickled Woolly Milkcap (Pickling)
After thorough boiling, marinate with vinegar, spices, and onions
After thorough boiling, marinate with vinegar, spices, and onions
1. Clean and boil mushrooms for at least 20 minutes with water changes.
2. Prepare marinade with vinegar, sugar, salt, and spices.
3. Pour marinade over mushrooms and refrigerate for several days.
2. Prepare marinade with vinegar, sugar, salt, and spices.
3. Pour marinade over mushrooms and refrigerate for several days.
Boiled Woolly Milkcap (Boiling)
Boil multiple times with water changes to remove bitterness
Boil multiple times with water changes to remove bitterness
1. Rinse and clean mushrooms.
2. Boil several times for 10-15 minutes each.
3. Use for further cooking.
2. Boil several times for 10-15 minutes each.
3. Use for further cooking.