Lactarius deliciosus
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| Lactarius deliciosus (L. ex Fr.) S.F.Gray |
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Lactarius deliciosus, known as the Saffron milk cap or by its Catalan name Robellons, is the one of the best known members of the milk-cap genus Lactarius. It is found in Europe and North America and has been accidentally introduced to other countries under conifers and can be found growing in pine plantations.
In the Girona area this type of mushroom is called a "pinatell" because it is collected near wild pine trees; typically they are harvested in October following the late August rain. Due to its scarcity it commands high prices.
A fresco in the Roman town of Herculaneum appears to depict Lactarius deliciosus and is one of the earliest pieces of art to illustrate a fungus.[1]
When grown in liquid culture, the mycellium of this fungus produces Anofinic acid, chroman-4-one, 3-hydroxyacetylindole, cyclic dipeptides, ergosterol, and a mixture of fatty acids. [1]
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[edit] Description
Lactarius deliciosus has a carrot orange cap which is convex to vase shaped, inrolled when young, 4 to 14 cm across, often with darker orange lines in the form of concentric circles. The cap is sticky and viscid when wet, but is often dry. It has crowded decurrent gills and a squat orange stipe which is often hollow, 3 to 8 cm long and 1 to 2 cm thick. This mushroom stains a deep green color when handled. When fresh, the mushroom exudes an orange latex that does not change color.
This mushroom is often confused with Lactarius rubidus which stains green, has red latex, and is also edible.
[edit] Distribution and habitat
Lactarius deliciosus grows under the acidic soil of conifers and forms a mycorrhizal relationship with its host tree. It is native of the southern Pirinees where it grows under the Mediterranean pines. It can also be found in woodlands North America as well as having been introduced to Australia and New Zealand.
[edit] Edibility
The Lactarius deliciosus is among the most delicious mushrooms of the southern Pirinees, though many object to its grainy texture. The classical Catalan recipy calls for the Rovello to be lightly washed, fried whole cap down on olive oil and a touch of garlic and served bathed with raw olive oil and parsley. Never use butter to cook this mushroom.
[edit] References
- ^ Ramsbottom J (1953). Mushrooms & Toadstools. Collins. ISBN.
