 Although L. indigo is a well @-@ known edible species , opinions vary on its desirability . For example , American mycologist David Arora considers it a " superior edible " , while a field guide on Kansas fungi rates it as " mediocre in quality " . It may have a slightly bitter , or peppery taste , and has a coarse , grainy texture . The firm flesh is best prepared by cutting the mushroom in thin slices . The blue color disappears with cooking , and the mushroom becomes grayish . Because of the granular texture of the flesh , it does not lend itself well to drying . Specimens producing copious quantities of milk may be used to add color to marinades . 
 Although L. indigo <a href='drop_aux' title='1'><mark>is</mark></a>a well @-@ known edible species , opinions vary on its desirability . For example , American mycologist David Arora <a href='uninflect' title='2'><mark>considers</mark></a> it a " superior edible " , while a field guide on Kansas fungi rates it as " mediocre in quality " . It may have a slightly bitter , or peppery taste , and <a href='got' title='3'><mark>has</mark></a> a coarse , grainy texture . The firm flesh <a href='drop_aux' title='4'><mark>is</mark></a>best prepared by cutting the mushroom in thin slices . The blue color <a href='uninflect' title='5'><mark>disappears</mark></a> with cooking , and the mushroom <a href='uninflect' title='6'><mark>becomes</mark></a> grayish . Because of the granular texture of the flesh , it <a href='uninflect' title='7'><mark>does</mark></a> not lend itself well to drying . Specimens producing copious quantities of milk may be used to add color to marinades . 
Although L. indigo a well @-@ known edible species , opinions vary on its desirability . For example , American mycologist David Arora consider it a " superior edible " , while a field guide on Kansas fungi rates it as " mediocre in quality " . It may have a slightly bitter , or peppery taste , and got a coarse , grainy texture . The firm flesh best prepared by cuttin the mushroom in thin slices . da blue color disappear wid cooking , and tdamushroom become grayish . Because of thdaranular texture of the flesh , it do not lend itself well to drying . Specimens producing copious quantities of milk may b used to add color to marinades .