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United States · Texas · Travis| Common Animals Fish Mushrooms Flora |
Lactarius indigo |
June: Fruiting of the blue lactarius continues actively.
Rare and valued mushroom for exotic food lovers Used in Eastern European and Asian cuisines
Characterized by bright blue color and latex Grows in groups in deciduous and mixed forests
Search in deciduous and mixed forests, often under oak and beech Collect in summer and autumn after rains Look for moist areas with rich vegetation
Characterized by distinctive indigo blue flesh and latex Has a mild taste and pleasant aroma
Requires thorough cleaning from forest debris Can be used fresh, but better to boil first
Cap and stem: Frying, stewing, pickling
Fried indigo milkcap (Frying)
Cut into large pieces, fry with onions
Cut into large pieces, fry with onions
1. Clean and slice mushrooms.
2. Fry in oil with onions until golden brown.
2. Fry in oil with onions until golden brown.
Pickled indigo milkcap (Pickling)
Pre-boil, then pickle with spices
Pre-boil, then pickle with spices
1. Boil mushrooms for 15–20 minutes.
2. Prepare marinade with vinegar, salt, and spices.
3. Pour marinade over mushrooms and let sit for several days.
2. Prepare marinade with vinegar, salt, and spices.
3. Pour marinade over mushrooms and let sit for several days.