 Despite these reports of toxicity, L. torminosus mushrooms are prepared in Finland, Russia, and other northern and eastern European countries by parboiling, soaking in brine for several days, or pickling, after which it is valued for its peppery taste. In Norway, it is roasted and added to coffee. Mushrooms are harvested for commercial sale in Finland. The nutrient composition of Finnish specimens has been analyzed and found to contain the following components (as a percentage of dry weight): protein, 17.2 %; phosphorus, 0.46 %; calcium, 0.12 %; magnesium, 0.088 %; potassium, 2.97 %; sodium 0.011 %.
