These are some of the first mushrooms to pop around me in spring. The red is always a welcome sight. Not great for eating but I have put them in salads more so for color then them actually tasting good.
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I like to put them in soups, they keep their color if you don’t boil them for too long (15 min). Did you know that unlike most mushrooms you eat this is an ascomycota?
Yeah, saw a tiny one yesterday too! Are they really edible? They look quite tough.
