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United States · North Carolina · Moore| Common Animals Fish Mushrooms Flora |
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Lactarius camphoratus |
July: The Camphor Milkcap continues fruiting.
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13 October, 2016
Hinson, Rose
Conditionally edible, requires heat treatment. Used in folk cuisine after proper processing. Valued for its specific aroma and taste.
Grows in coniferous and mixed forests. Has a distinctive camphor smell that is easily recognized.
Collect in coniferous and mixed forests from August to October Choose young and firm mushrooms without damage
Pay attention to the characteristic camphor smell. Avoid collecting old and rotten mushrooms.
Clean from forest debris. Boil to remove bitterness. Boil before consumption.
Cap: Boiling, frying after boiling
Stem: Boiling
Stem: Boiling
Boiled Camphor Milkcap (Boiling)
Boil several times with water changes to remove bitterness
Boil several times with water changes to remove bitterness
1. Clean and rinse mushrooms.
2. Boil several times for 10-15 minutes each.
3. Use for cooking other dishes.
2. Boil several times for 10-15 minutes each.
3. Use for cooking other dishes.
Fried Camphor Milkcap (Frying)
Fry after boiling for tenderness
Fry after boiling for tenderness
1. Boil mushrooms until tender.
2. Slice and fry in butter with onions.
3. Season with salt and serve.
2. Slice and fry in butter with onions.
3. Season with salt and serve.