Indigo Eggs

It looks like I need to add an update to my previous post on Indigo Milky Caps. Yesterday, Derek and I found over 30 very young and tender ones in the same general area with each patch having anwhere from a couple to a dozen. They were all fresh with caps mostly still inrolled. No larval damage. We were able to spot them because Derek could see the very small blue cap edge edges peeking out from under the hardwood leaves.
Plans are to make our Milky Cap fritatta again, but we made a test first to see how the color would end up and if they were grainy tasting. I’m happy report that they were delicious cooked in a few eggs. You can see in the picture below that the eggs turned greenish. Unfortunately we had not cooked up any ham, so we didn’t get all-natural green eggs and ham, but we sure discussed it. By the way, eggs and lobster mushrooms will give you “pink eggs” for your ham – I am!

2 thoughts on “Indigo Eggs

  1. And I would eat them in a boat! And I would eat them with a goat…
    And I will eat them in the rain. And in the dark. And on a train.
    And in a car. And in a tree. They are so good so good you see!

    I woke up this morning with my brain all scrambled… and now I can’t get this book out of my head!

    I’m sure I’ll be cracking egg yolks (oops) JOKES all day…

    :)

  2. I bought 10 oz of your Indigo Milky Caps this morning (We talked native mushrooms for a few minutes and my friend bought some mushrooms too). I am very glad I did! My wife made a wild mushroom and bacon risotto http://www.myrecipes.com/recipe/bacon-wild-mushroom-risotto-with-baby-spinach-10000001981765/. We substituted 9 oz of Indigo Caps for the mushrooms the recipe calls for. Wonderful! Thank you very much. You have sparked a new interest in woodland edibles.

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