Kabansa

Lactarius kabansus

mushroom

One of Zambia's most popular milk caps, rinsed in salt water to remove the soil before frying.

Origin

Zambia and Tanzania

Season (United States)

December to February

Preparation

After that rinse in salted water, the earthy stem base is cut off and it is fried or cooked in a sauce for about fifteen minutes; 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?

Its Latin name comes from kabansa, its name in Bemba.