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The Indigo Milk Cap: an edible blue beauty
Considered by some as a gourmet wild mushroom, and by many other as with mediocre quality, the truth is that the flavor of the stunningly beautiful Lactarius indigo (Russulales - Russulaceae) is supposed to vary more than other mushrooms, depending on the trees they’re associating with, the soil and other aspects of their growing environment.
It has a firm texture and peppery and somewhat bitter taste, but the mushroom can be used for culinary preparations such as pizza toppings, stuffed omelets and stir fry dishes, and is mostly sold in rural markets of China, Mexico and Guatemala.
Here you can find a recipe to cook this beauty.
Photo credits: [Top and Middle: ©Ritter Walder | Locality: Paque “El Haya”, Xalapa, Veracruz, Mexico, 2012-2013] - [Bottom: ©A. López | Locality: not indicated, 2006]
{ trees and the snow }
Deep Blue | ©Dan White Designs (Stirling Falls, Milford Sounds, New Zealand)
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Alberta’s forests, rivers, and mountains. Navigating by kayak was one of the most mind blowing ways to see it.
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