Key Identification Features
- Steel blue to slate-blue cap turning greenish with age
- deep blue latex (milk) that slowly turns green when exposed to air
- blue-staining gills
- gills closely spaced
- grows under hardwoods and conifers
- cap 5-15 cm across
Preparation Notes
Cook thoroughly; sauteed in butter or used in soups. The dramatic blue color fades when cooked. Widely eaten in Mexico and parts of Southeast Asia as well as the US South.
Regions Found
- Northeast
Look-Alikes
No documented look-alikes on record.
Safety disclaimer: This page is for educational purposes only. Never eat a wild mushroom based solely on online information. Always verify identification using multiple reliable field guides and, when possible, consult an experienced forager or mycologist. When in doubt, don't eat it. Spore & Scout accepts no responsibility for identification errors or adverse reactions.