Indigo is the color! Indigo milkcap oozes blue latex when cut. This superior edible has a peppery taste and it turns green when cooked. Delectable in Asian stir-fry recipes or breakfast eggs, or try indigo milkcap as a fabulous topping for pizza or quiche.
The unique color of indigo milkcap may indicate high concentrations of antioxidants in its tissues. Indigo milkcaps are an excellent source of protein, fibre, minerals, and vitamins. Wild edible mushrooms have anti-inflammatory and cholesterol-reducing properties. They enhance the immune system and they assist in reducing blood pressure and blood sugar levels.
We wild-harvest our indigo milkcaps from mid-July through August in northern Saskatchewan.
Some varieties are seasonal, limited quantities available.
To reconstitute dried mushrooms:
- Place your mushrooms in a bowl large enough to accommodate all of them.
- Add enough warm water, wine or stock to cover them completely.
- Let them sit in the liquid for 15 - 20 minutes.
- Drain the mushrooms in a colander; be sure to reserve the flavorful soaking liquid for use in stocks, soups or sauces.
Sautee mushrooms until fully cooked or longer, about 20 minutes for previously dried mushrooms.
Prairie Infusions is owned and operated by Elisabeth Poscher, a University of Arizona (Tucson, USA) trained Arid Lands Resource Scientist. Elisabeth fused her university education with her love...[READ MORE HERE]