Hygrophorus milkcap

Lactarius hygrophoroides

mushroom

Milk cap with a pinkish-orange cap of 3 to 8 cm, perhaps a choice edible, mild-tasting according to some.

Origin

Eastern North America, under oaks; sold in Yunnan

Season (United States)

June to September

Preparation

It is cleaned with a damp cloth, without soaking, the earthy stem base cut off, then pan-fried for about ten minutes; like all wild mushrooms, it is eaten cooked, never raw. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

A bloom frosts it, and darkens where it is touched.