Lactarius deliciosus Recipe: A distinctly European wild mushroom

 

What is Lactarius deliciosus?

Lactarius deliciosus is a wild milk-cap mushroom found under pine growths throughout continental Europe, although it seems to be more commonly found in the Spain, Portugal and Italy, as well as in the Slavic lands such as Bulgaria, Poland and Russia.

What are its characteristics?

Lactarius deliciosus is often found under pine trees, hence it is sometimes called the orange or red pine mushroom. Its name “lactarius” refers to its “milk“: when you cut the mushroom into half, you will see the orange “milk” along the edges of the mushroom, especially in the stem area.

How do you cook it?

Lactarius deliciosus Recipe seems to be prepared differently in different countries.  In Spain and Portugal, lactarius deliciosus is one of the most sought-after wild mushrooms. It is fried in olive oil with garlic and garnished with parsley. The Iberians warn against using butter whenever frying the lactarius deliciosus. In Cyprus, the mushroom is grilled and dressed with olive oil, salt and lemon.

In Slavic lands such as Poland, the lactarius deliciosus is sauteed in butter and cream. More often, like in Russia, it is salted with juniper berries, dried dill, caraway seeds, cracked black pepper and garlic for about four days.

Why does lactarius deliciosus look green?

It is not mould that is growing on the lactarius deliciosus. Once it is picked, it gets bruised when it comes into contact with your hands or simply with air, and the bruises look green.

Lactarius deliciosus is distinctly European

People in the US and Canada or even Australia often mistake the mushrooms they find as lactarius deliciosus. Sorry, the red milk and the green bruises are not its only distinctive characteristics. 

Recipe

INGREDIENTS

·       500g fresh saffron milk caps

·       1 to 2 onions

·       olive oil

·       1 teaspoon cumin

·       salt, pepper

·       1 teaspoon savory

INSTRUCTIONS

1.     Clean the fresh saffron milk caps until they are ready to cook. rinse with a little water only if necessary.

2.     Finely chop the onion.

3.     Heat the olive oil in a pan and sauté the onion.

4.     Cut the saffron milk caps into strips and add to the onions in the pan.

5.     Add the cumin and salt.

6.     Fry the mushrooms briefly and let them steep in their own juice.

7.     After about 5 minutes add the savory and cook briefly.

8.     Goes very well with a slice of homemade bread.

NOTES

This recipe is originally prepared with pork lard. If you like to cook with lard, you should replace the olive oil with it.