Edibility
Despite being described by some mycologists as inedible or even poisonous, L. piperatus is generally considered edible. However, it is not recommended, due to its unpleasant taste. It is difficult to digest when eaten raw, but is used as a seasoning when dried, or sometimes is eaten fresh after parboiling, though its taste is still unappetising. Some recommend frying in butter with bacon and onion or pickling, or baking in a pie or pastry as other ways to prepare it. The milk has a very hot and acrid taste, which is removed if boiled. The mushroom used to be highly regarded in Russia, where it would be picked in dry seasons when other edible species were less available. The mushroom is also popular in Finland, where cooks boil it repeatedly, disposing of the water each time, and then store it in salt water and keep it refrigerated, after which it is pickled or served in salads. When eaten fresh and raw, the mushroom has been known to cause an irritant reaction on the lips and tongue, which subsides after an hour. L. piperatus var. glaucescens has been reported to be poisonous, but it has been speculated that the "poisonings" were caused by the extremely strong, peppery taste, rather than by the presence of actual poisons.
L. piperatus forms part of an unusual and highly regarded dish in North America, being one of species several colonised by the lobster mushroom Hypomyces lactifluorum. This results in an orange-pink crusty outer-skin which improves the taste. It is also a common source of food among red squirrels.
Read more about this topic: Lactarius Piperatus