|I’d Call It That||3.0||8.23||2||(Tamsenite,Myco93)|
sum(score * weight) /
(total weight + 1)
I know this mushroom originally as lactarius fragilis var. rubidius. L. fragilis and rubidus are one in the same (so I’ve been told). In this area rubidus is the consensus.
L. rufulus is very simmular in color, habitat, taste and smell (like maple syrup when in large numbers or dried). It tends to be larger and the color is darker on the gills and stem, it also differs microscopically. The main diffrence between the to is that the stem is hollow on rubidus (at least in the larger specimens) and is not on rufulus.
L. rubidus has appeared in large quantities in SC county this week. My back is sore from hours of harvesting. I have found both L. rubidus and L. rufulus in a ratio of about 100 (rubidus) to 1 (rufulus).
These are the funnest shrooms to cook with and eat. You have to dry them though, when dried the water is removed and the the latex (milk) is consentrated, this is what gives them the smell and flavor. Just throwing them in a pan and sauteing them will give you the smell but leave you with a more dirty/shroomy taste and any thing else in the pan will taste sweet.
The other day I steeped only 5 dried ones in water and a little milk for about 15 minutes and added a cup of oatmeal. Lets just say I was still tasting the flavor after I brushed my teeth.
Have fun, Jeff
Created: 2010-12-11 01:18:31 SAST (+0200)
Last modified: 2010-12-13 02:50:37 SAST (+0200)
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