This being my first time finding these, I was pretty hyped to try them, as I’ve read much about them. I did my typical cook with a little splash of water, and sautéed for about 15-20mins. They turn a beautiful pinky colour! Flavour wise - incredible to me, sweet and nutty with a firm and slightly crunchy texture (and I love my sweet savoury foods).
Now, some sources mentioned these can carry a decent risk of GI upset, hence I cooked them well. My father ended up feeling uhh not great that night with nausea, discomfort, and GI symptoms. I personally have a strong fungi gut and never had a notable reaction to a mushroom and I have tried a significant number of grey area fungi (inc molybdites), but my mother and even I got a bit of a rumbly stomach (me having eaten the most).
I’d like to try again some day to confirm it wasn’t a coincidence of something else, but I do strongly believe these may indeed be harder on the stomach.
Given how sweet they are, I wonder if like Hygrophoropsis they may contain a high polyol % which would explain it.
Unfortunately I couldn’t find any studies that analysed polyols in Gyroporus to add to my research notes ☹️
Noting - in mainland Europe there is a very similar sibling Gyroporus ammophilus (sandy coastal habitat) well known for being much more severely GI upsetting to be aware of.
