I find it often necessary to consult more than one mycologist on whether a mushroom is edible. People just don’t agree. It’s often unclear whether by “inedible” they mean “poisonous” or “not as good as porcini.” Some of them keep only spotty notes on edibility, as if they are more interested in mycology than gastronomy. And I do sometimes get the sense that some of them are picky eaters — either they don’t like many mushrooms, or they know where so many choice patches are that they turn up their noses at humbler shrooms. Arora’s edibility notes are an always entertaining exception in their descriptiveness and adventurousness… “Boil 62 hours and serve forth,” he says about one leathery old polypore.
So it went with Lactarius piperatus. Wikipedia turns out to be a useful resource, maybe because it’s like asking a group of people whether something is tasty rather than just one. (Ask me about celery. I will tell you it is inedible.) Wik. says it “used to be highly regarded in Russia,” where it was eaten “when other edible species were less available,” thus contradicting the first statement. Says, fry it in butter with bacon and onion (surefire, but sure to drown the actual flavor); pickle it; bake in pie. But in Finland, is it really boiled repeatedly, with the water dumped each time, and then stored in salt water in the fridge? It is hard to imagine boiling any mushroom repeatedly would have a positive effect on it.