Anyone like the above fungi? I picked some about a month ago and fried them- though for a bit longer than intended!! The result however, was quite nice. I think Amythyst Deceivers being quite crispy improves their flavour.

Any comments?

Mark

I have picked several this year, in fact they were one of the last species of the year that I could still find. I have a mushroom book that is designed for cooking and it lists a bunch of info about them such as recipes and drying. I can check the book later if you want some more info. They were listed as being good edibles.
From what I remember, the stems should be tossed because they are quite hard, especially after drying.
I have never tried them but I wanted to work up the courage to eat some this year but I didnt get around to it. I have a few pics on my hard drive of the finds this year, I will post some later on.

Its one I've picked from time to time, the stem is not that tough(in my opinion). There is one with a tough stem - Marasmius Oreades(Fairy Ring champignon) Is that the one ur thinking about??

Mark

I cant speak from experience, but a two of the books that I have say that the stems can get tough...
I really wish that I had tried them, now I will have to wait till next season . I should check some of my old bags that are still sitting around, perhaps some dried and are still in ok condition.
I'll check the books again when I get home to be sure that I am not confusing them with something else.

EDIT: Here is what Arora has to say on this species..
"Edible and a good choice for beginners because of its distinctive color and availability. It has a nice texture but not much flavor, so try mixing it with potatoes and seasoning it with garlic. The tough, hairy stems should be discarded."

He says pretty much the same for the lackluster/deciever/laccata species... "Edible and fairly good, especially if seasoned; the tough stems should be discarded."

Well, your post inspired me to go take a walk out in the woods today...
I found some laccarias, hygrophorus, lactarius, galerinas and mycenas. Now I have always struggled with telling laccaria amethystea and laccaria laccata apart. Seems like their colors depned a lot on the time of year or maturity of the specimens. The shapes of the two species are pretty much identical. The temperature and conditions also seem to effect them. During the late summer-fall months, this mushroom seems to have a more of a pink/violet color, while the other deciever is more tawny/pale red fading to almost a light brown or orange. I believe that at certain stages they look identical. The caps of the laccaria laccata deciever get bigger in age typically.
Well either way they are both considered just about the same from the edible point of view.. So I might be up for sampling these. My trip to the woods got cut off short as the sun began to set and i headed home, thus I cant take good pics untill tommorow but I will attempt to get an indoor image. I will be making a post to report todays findings.

Talking about pictures, I have a picture of Laccata and Amythystina together somewhere... I'll find it and post a link in the Pictures and art forum.

Mark