Indigo Milk Caps

This one was no good, all buggy, but isn’t it shocking blue? The milk or latex these mushrooms exude is called smurf blood in jest. 

Believe it or not, this insanity colored mushroom is edible. I don’t know if I will be able to stomach it, but it is said to have a nutty peppery kick. With time the blue turns green. They turn scrambled eggs an eerie green. Lactarius indigo

A gorgeous mushroom undoubtedly. I need to summon the strength to sautée these guys up with some butter, salt and pepper. Wish me luck. 

They turned a murky aqua with cooking. Eric wouldn’t touch them. I have to admit I was a little bit skeeved out by the color. It’s human nature to be sketched out by food this color. It keeps us alive. Alas, there have been many dummies before me to make sure this guy is edible. 


It’s alright. I get nutty and mushroomy. I didn’t pick up any peppery, which is ironic, because I put pepper on them. They have a mild aftertaste, maybe slightly metallic? My general opinion is that they are totally edible, fairly tasty. Would I eat them again, yes. Would I seek them out to eat again? Meh, probably not. If I fed them to friends I’d make sure they were blindfolded or in a very dark room.


About iliketocookthings

I was born and raised in West Michigan in a small suburban/farming community called Lowell. I grew up cooking. My family has always been centered around the kitchen. Growing up I tended to cook a lot of Italian-American food, seeing as how I am a whopping 25% Sicilian. When I got into high school I got really into Asian cuisine. I went to college at Central Michigan University, and quickly became homesick and insecure about my areas of study (Spanish and Art). I decided to return to the motherland and begin Culinary School after 2.5 years of moderate success in traditional college. Culinary school was a fun experience, and I learned a lot, but I didn't really fit the profile of my fellow classmates. When finished, I moved to Chicago to explore carreer options. My first place of employment outside of Michigan was Green Zebra, where I learned a lot, but quickly learned that I wasn't cut out for the cooks lifestyle. I stuck it out though, and continued working at both of Shawn McClain's restaurants, for about a year and a half. I now work for Whole Foods, and while it is a corporate environment, three of the biggest perks are access to ingredients, the employee discount, and the 8 hour days that allow me time to do what I really want. I am most happy when cooking in my own kitchen for people that I love. I now live in Saint Paul, Minnesota with my husband Eric and my cat child Fergus. View all posts by iliketocookthings

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