Velvet milkcap

Lactarius lignyotus, L. picinus

mushroom

A milkcap with a velvety brown cap and white gills, from fir forests.

Origin

Silver fir forests of the European mid-mountains

Season (United States)

September to November

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?

Reputed to be tastier than the saffron milk caps, it would be the best of the genus.