Recent heavy rains have brought the much needed moisture, a piece of news passionate mushroom pickers might find promising to get first “generous harvest”. Water from heavy rains usually flows quickly away but places able to retain it, such as mossy surfaces, start abound with mushrooms, including boletes, milk caps, suilluses as well as frequently neglected though delicious russulas.
Counting more than hundred species with most of them edible and savouring, russulas tend to be ignored by inexperienced mushroom pickers for fear of not confusing them with inedible species. However, the only thing one needs to know is that edibility can be easily determined from the taste of a raw mushroom – those tasting acrid are not edible.
Russulas are delicious for example grilled or barbecued. Just mix your favourite spice or fresh herbs with oil and spread it on the mushrooms during barbecuing. Be careful not to put too much spice so that the caps do not lose their attractive taste and smell.