Woodwaxes

Hygrophorus spp.

mushroom

Late-autumn mushrooms with waxy gills, allowed on sale mainly in Spain, France and the Nordic countries: the pinkmottle woodwax and its cousins.

Origin

Broadleaf and conifer forests of Europe

Season (United States)

September to December

Preparation

They are cleaned with a damp cloth, without soaking, the earthy stem base cut off, then pan-fried for about ten minutes; like all wild mushrooms, they are 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?

The pinkmottle woodwax owes its French name, russula waxcap, to its wine-pink colour, which recalls some brittlegills.