Lactarius deliciosus

Description

Lactarius deliciosus is an edible mushroom from the Russulaceae family. It can be identified by its vase-shaped body, orange and green cap with circles, and orange liquid called latex. It grows in pine forests and mixed forests all over Europe. However, recent studies show that the Lactarius deliciosus found in Europe is not the same as the ones found in North America. There are similar species in North America with the same appiriance, so more research is needed to tell them apart.

When Lactarius deliciosus is grown in a liquid culture, its mycelium produces a combination of fatty acids and different compounds like chroman-4-one, anofinic acid, 3-hydroxyacetylindole, ergosterol, and cyclic dipeptides.

Common names: Saffron Milkcap, Delicious Milkcap, Red Pine Mushroom, Netherlands (Smakelijke melkzwam).

Mushroom Identification

1. Cap

   1.97 to 5.91 inches (5 to 15 cm) in diameter, convex at first, expanding and developing a central depression. It's pinkish orange with light circles around it, and when it's damaged it turns green. The surface is smooth, but it gets a little slimy when it's wet. When the mushroom is young, the flesh is firm and snaps easily. The flesh is white with some red-orange lines and specks towards the outside, where a liquid called latex comes out. The latex is orange-colored.

2. Gills

   Crowded, attached or slightly decurrent, pinkish tan to orange, staining green, fragile.

3. Stem

   1.18 to 1.57 inches (3 to 4 cm) long x 0.59 to 0.79 inches (1.5 to 2 cm) wide, straight and cylindrical or narrowing towards the base, hollow. The color is initially mottled white and light pinkish orange and it becomes darker orange with age. If bruised, it turns green.

4. Spores

   8–11 x 7–9 µm, with net-like, interconnected ridges.

5. Spore Print

   Pale yellow to buff.

6. Habitat

   Lactarius deliciosus forms a special relationship with trees called mycorrhizae. It grows in acidic soil under conifer trees, such as Mediterranean pines, and can be found either solitary or scattered in groups. The mushroom fruits from late fall to mid-winter. It is a common mushroom in Europe, and many people there pick it to eat. The mushroom is different from populations found in North or Central America and has been introduced to Chile, Australia, and New Zealand, where it grows in pine tree plantations.

Look-Alikes

1. Lactarius deterrimus

   Has a smooth stem and its milk is a mild pinkish-orange color.

2. Lactarius torminosus

   Can be recognized by its pink color, a cap margin that appears woolly, and its tendency to grow near birch trees.

3. Lactarius rubrilacteus

   This mushroom stains blue, exudes red latex and is also edible.

4. Lactarius olympianus

   Has white latex and tastes unpleasant.

5. Lactarius quieticolor

   Also grows near pine. However, the cap is pale orange with a blue-green undertone and the orange spots on the stem are missing.

Health Benefits

1. Cytotoxic activity: ability to kill or damage cells

2. Antioxidant: ability to protect against oxidative stress and free radicals

3. Antimicrobial: ability to kill or inhibit the growth of microorganisms

4. Antihyperglycemic: ability to lower high blood sugar levels

5. Anti-tumor: ability to prevent or treat tumors

6. Immunostimulant activity: ability to boost the immune system

7. Anticancer: ability to prevent or treat cancer

8. Anti-inflammatory: ability to reduce inflammation

9. Hypocholersterolemic: ability to lower high cholesterol levels

10. Anticholinesterase activities: ability to inhibit the activity of an enzyme called cholinesterase, which can improve cognitive function in some cases

Cooking Notes

Before choosing any milk cap mushroom recipe, it is worth knowing that young, still tightly rolled mushrooms are especially suitable for cooking. They have very firm meat that retains its crispy consistency even with different cooking methods. Older specimens are often brittle and can be a little crumbly.

Here are some cooking notes for this mushroom:

1. Cleaning

   Clean the mushrooms with a soft brush or cloth to remove any dirt or debris. Do not wash the mushrooms as they can absorb water and become soggy.

2. Cooking Methods

   Saffron milk caps can be grilled, sautéed, roasted, or fried. They can also be added to soups, stews, and pasta dishes.

3. Preparing

   Cut the mushroom caps into thin slices or leave them whole.

4. Flavor Pairings

   Saffron milk caps pair well with garlic, onions, herbs like thyme and parsley, and acidic ingredients like lemon juice or vinegar.

5. Seasoning

   Add salt and pepper to taste, but avoid adding too much salt as the mushrooms have a natural salty flavor.

6. Butter or Oil

   Saffron milk caps can be cooked in butter or oil, but butter will enhance the nutty flavor of the mushroom.

7. Cooking Time

   Cooking time will vary depending on the method used. Grilling or roasting will take longer than sautéing or frying.

8. Serving Suggestions

   Saffron milk caps are often served as a side dish or used as a topping for pizzas or bruschetta. They can also be used in omelets or quiches.

Recipe: Catalan Saffron Milkcaps

Ingredients

1. 8 oz fresh saffron milkcaps sliced if large, left whole if small

2. 1/2 cup chopped peeled tomatoes

3. 4 oz bulk chorizo sausage

4. 2 tablespoons chopped flat leaf parsley

5. 1 tsp chopped fresh garlic

6. Kosher salt and pepper to taste

7. 2 tbsp extra virgin olive oil for garnishing preferably a peppery Spanish variety (optional)

8. High quality bread crust removed and toasted

Instructions

1. In a large saute pan, render the fat from the chorizo and brown it lightly. With a slotted spoon, remove the chorizo, leaving the fat in the pan.

2. Reserve the chorizo until needed.

3. Heat the remaining fat and add the saffron milkcaps. Cook the saffron milkcaps on medium-high heat until lightly browned and caramelized, about 5 minutes. Season the mushrooms lightly with salt.

4. Add the garlic, stir and cook for 1 minute. Add the tomatoes, reserved chorizo and parsley and cook for 5 minutes more. Double check the seasoning for salt and pepper, then serve immediately on toast garnished with a drizzle of the olive oil.

Recipe: Polish Salted Mushrooms

Ingredients

1. 3 to 4 pounds fresh mushrooms, cleaned and stems removed

2. Kosher or pickling salt

3. 6 to 10 juniper berries, crushed (optional)

4. 1 teaspoon dried dill, or 2 tablespoons fresh

5. 1 teaspoon caraway seed

6. 2 teaspoons cracked black pepper

7. 2 garlic cloves smashed

Instructions

1. Boil the mushrooms in salted water for 5 minutes. Drain and let them cool in one layer on a paper towel or tea towel.

2. Mix all the herbs and spices in a small bowl. Lay down a thin layer of pickling or kosher salt at the bottom of a crock or other non-reactive container, then lay down a layer of mushrooms. Sprinkle with some of the herbs and spices. Add a bit more salt. Keep layering like this until you have all the mushrooms in the crock. Finish with another layer of salt.

3. Place a clean plate or other top on the mushrooms and weigh it down. I use a quart Mason jar filled with water. Let this sit in a cool, dark place (no need to refrigerate) for 4 days. After the first day, check to see that the mushrooms are submerged in their own brine. If not, boil 1 pint of water with 2 tablespoons kosher salt and let it cool. Pour over the mushrooms and continue fermenting.

4. After 4 days, move the mushrooms and brine and spices to clean Mason jars and refrigerate. They will keep for several months.

Recipe: Saffron Milk Cap Mushroom Tart

For pastry

1. 2 cups plain all purpose flour

2. 150g/5ozs. butter, cubed and cold

3. 1 cup finely grated parmesan cheese

4. 1/2 teaspoon fine salt

5. 1 egg

6. 1/2-2/3 cup ice water

For filling

1. 5 saffron milk cap mushrooms in various sizes

2. 4 cloves garlic, peeled and sliced

3. Extra virgin olive oil for frying

4. 150g/5ozs. ash brie, sliced (I used one with ash in the centre)

5. 3 eggs

6. 1 cup cream

7. 1 cup parmesan cheese

8. 2 sprigs thyme

Instructions

1. First make the pastry as it needs to rest. Place the flour, butter, cheese and salt in a food processor and pulse to combine. Add the egg and 1/2 cup of water and process until it starts to come together. Knead it on a floured surface adding a bit more water if it needs it to become a cohesive dough. Cover with clingfilm and allow to rest at room temperature for 30 minutes.

2. Spray a 31x21cm tart tin with a loose bottom with oil spray. Flour a surface and rolling pin and roll out the dough so that it can fit your tart tin and trim off any overhang. Place in the fridge for 45 minutes or freezer for 15 minutes.

3. While it is resting, cook the mushrooms. Keep the smaller, more pristine looking ones whole and slice up the rest. Add the oil to a frypan on medium heat and cook the garlic and then the mushrooms. They should still retain a bright orange color. Season with salt and pepper and set aside to cool slightly.

4. When the pastry has rested, preheat oven to 200C/400F and spray a sheet of foil with oil and press it gently against the pastry. Fill with baking weights or dried beans or rice and bake for 20 minutes. Carefully remove the foil with beans and bake for another 10-15 minutes or until cooked.

5. Reduce oven heat to 150C/300F. Whisk the eggs and cream together with the parmesan cheese. Pour into the baked tart case and then top with the mushrooms and brie slices. Place the thyme on top and carefully move to the oven (try not to splash the cream mix onto the mushrooms). Bake for 30-35 minutes or until just set. Serve warm.

Recipe: Lactarius deliciosus in the Oven

Ingredients

1. 1 kg Red Wild Mushrooms

2. 50 ml EVOO , Extra Virgin Olive Oil

3. 3 teaspoons Dry Oregano , crushed

4. 1 tablespoon fresh Parsley , leaves picked and finely chopped

5. 2 tablespoons all-purpose flour

6. 1 ½ teaspoon Sea Salt

7. ½ teaspoon freshly ground Black Pepper

Instructions

1. Take a large bowl and fill it with water. Add the flour and mix well. Add the mushrooms and gently toss. The flour will help get rid of the dirt. Place each mushroom on running water and gently make sure that the dirt is gone. Place in a colander facing down so that the mushrooms dry as much as possible.

2. Preheat the oven to 190 degrees C, grill element on and rack in the middle.

3. In a large rectangular non-stick oven dish add the mushrooms facing up, pour the oil allover, sprinkle with the oregano and season with salt and pepper.

4. Add in the oven and after 15 minutes of cooking take out the dish from the oven and gently toss. Cook for further 10 minutes.

5. Serve in a flat dish and sprinkle the parsley allover.

Recipe: Hungarian Soup With Saffron Milk Caps

Ingredients

1. 3 tbsp butter

2. 1 onion (diced)

3. 1 garlic clove (crushed)

4. 1 tsp sea salt

5. pinch pepper

6. 4 tsp fresh dill (chopped)

7. 12g dried saffron milk caps

8. 1 & 1/2 tbsp sweet paprika

9. 2 tbsp plain flour

10. 1 cup milk

11. 2 cups vegetable stock

12. 1 tbsp soy sauce

13. 1/2 cup saffron milk cap stock

14. 1 tsp saffron milk cap powder

15. 1/4 cup sour cream

Instructions

1. Soak dried saffron milk cap mushrooms in small bowl with one cup of hot water for 20 minutes. Swish around to wash. Save liquid for use as stock.

2. Crush garlic and chop onion and dill.

3. Melt butter (1 tbsp) in pot. Add onion and garlic and cook on medium to high heat for about 5 minutes. Add saffron milk cap mushrooms, dill, salt and pepper and cook for further 3-5 minutes. Stir in paprika and set aside.

4. In a separate pot melt butter (2 tbsp) and stir in plain flour. Cook on medium heat while continuously whisking until mixture turns golden brown.

5. Add milk, vegetable stock, soy sauce, saffron milk cap stock and saffron milk cap powder. Constantly stir until smooth and bring to boil. Stir in mixture prepared earlier. Reduce to low heat, cover and simmer for 10-15 minutes, stirring occasionally.

6. Stir in sour cream.

7. Serve in bowls and garnish with a dollop of sour cream and fresh parsley or fresh dill.

Recipe: Creamy Pasta With Saffron Milk Caps

Ingredients

1. 1 tbsp olive oil

2. 1/2 onion

3. 2 garlic cloves (crushed)

4. 250g chicken breast (diced)

5. 1 tsp sea salt

6. pinch pepper

7. 15g dried saffron milk caps

8. 5 sun-dried tomatoes (sliced)

9. 100ml saffron milk cap stock

10. 250ml cream

11. 1 tbsp saffron milk cap powder

12. 25g parmesan cheese (grated)

13. 200g penne pasta

14. Fresh chives (chopped)

Instructions

1. Soak dried saffron milk cap mushrooms in small bowl with one cup of hot water for 20 minutes. Swish around to wash. Save liquid for use as stock.

2. Chop onion, crush garlic and slice sun-dried tomatoes. Cut chicken breast to bite sized cubes.

3. Add onion, garlic and oil to frying pan and cook on medium to high heat for 2-3 minutes or until soft. Add chicken and cook for 5 minutes or until browned. Season with salt and pepper.

4. Add saffron milk cap stock, saffron milk caps and sun-dried tomatoes and cook covered for 2-3 minutes. Reduce heat to low.

5. Stir in cream, saffron milk cap powder and parmesan cheese, cooking for further 2-3 minutes.

6. Meanwhile, cook penne pasta according to packet instructions, then drain.

7. Add penne to frying pan and stir in with sauce. Serve on plates and garnish with chopped chives.

History

In 1753 Swedish scientist Carl Linnaeus described this mushroom and named it Agaricus deliciosus. At that time, many mushrooms were grouped together in a genus called Agaricus. Later, in 1821, a British scientist named Samuel Frederick Gray gave the mushroom a new name: Lactarius deliciosus.

The name "Lactarius" refers to the fact that these mushrooms produce a milky substance when they are cut or torn. The milky substance is called latex, and different types of milkcap mushrooms produce different amounts of it.

The name "deliciosus" tells us that Carl Linnaeus thought this mushroom was delicious to eat.

Synonyms and Varieties

1. Agaricus lactifluus var. deliciosus (L.) Pers.

2. Galorrheus deliciosus (L.) P. Kumm., 1871

3. Lactifluus deliciosus (L.) Kuntze, 1891

Photo sources:

Photo 1 - Author: Richard Daniel (CC BY-SA 3.0)

Photo 2 - Author: Viktoria Bilous (CC BY-SA 4.0)

Photo 3 - Author: Viktoria Bilous (CC BY-SA 4.0)

Photo 4 - Author: George Chernilevsky (Public Domain)

Photo 5 - Author: Ericsteinert (CC BY-SA 3.0)