Lactarius deliciosus

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Lactarius deliciosus
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Russulales
Family: Russulaceae
Genus: Lactarius
Species:
L. deliciosus
Binomial name
Lactarius deliciosus
(L. ex Fr.) S.F.Gray (1821)
Synonyms[1]
  • Agaricus deliciosus L. (1753)
  • Galorrheus deliciosus (L.) P.Kumm. (1871)
  • Lactifluus deliciosus (L.) Kuntze (1891)
Lactarius deliciosus
mycorrhizal
Edibility is edible

Lactarius deliciosus, commonly known as the delicious milk cap,

symbiotic
.

Taxonomy

The species was known to

Lactarius, in 1821 in his The Natural Arrangement of British Plants.[6]

It is commonly known as saffron milk-cap, red pine mushroom, or simply pine mushroom in English. An alternative North American name is orange latex milky.[7] Its Spanish name varies (níscalo, nícalo, robellón...).[8] Its Catalan name is rovelló (pl. rovellons). In the Girona area, it is called a pinetell (in Catalan) because it is collected near wild pine trees; it is typically harvested in October following the late August rains. Both this and L. deterrimus are known as "kanlıca", "çıntar" or "çam melkisi" in Turkey.[9][10] In Romania, it is known as Rascovi and it can be found in the northern regions in autumn season.

Description

Lactarius deliciosus has a carrot-orange cap that is convex to vase shaped, inrolled when young, 4 to 14 centimetres (1+1⁄2 to 5+1⁄2 inches) 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 that is often hollow, 3 to 8 cm (1 to 3 in) long and 1 to 2 cm (1⁄2 to 1 in) thick. The flesh stains a deep green color when handled.[11] When fresh, it exudes an orange-red latex that does not change color.

The mushroom is similar to L. rubrilacteus, which stains blue, exudes a red latex, and is also edible.[12] It also resembles L. olympianus, which has white latex and tastes unpleasant.[11]

Chemistry

When grown in liquid culture, the mycelium of Lactarius deliciosus produces a mixture of fatty acids and various compounds such as chroman-4-one, anofinic acid, 3-hydroxyacetylindole, ergosterol, and cyclic dipeptides.[13]

Distribution and habitat

L. deliciosus grows under

acidic soils and forms a mycorrhizal relationship with its host tree.[14] It is native to the southern Pyrenees where it grows under Mediterranean pines, as well as throughout the Mediterranean basin in Portugal, Bulgaria, Spain, Greece, Italy, Cyprus, France and elsewhere. Both this fungus and L. deterrimus are collected and sold in the İzmir Province of southwestern Turkey, and the Antalya Province of the south coast.[9][10] In the island of Cyprus, large numbers of L. deliciosus are found in the high altitude Pinus nigra and P. brutia forests of the Troodos mountain range, where locals hunt them with vigour, as this fungus is highly esteemed among the local delicacies.[15]

After

Victoria, Mount Crawford in the Adelaide Hills and in the Oberon area in New South Wales, Australia, where they can grow to the size of a dinner plate, and in the pine forests of the Australian Capital Territory. Many people of Italian, Polish, Ukrainian
and other eastern European ancestry in the states of Victoria and New South Wales, Australia travel to collect these mushrooms after autumn rainfall around Easter time.

Pine plantations and Siberian pine forests are favourable habitats for this species.

Uses

Sliced milk-caps, showing the orange milk appearing at mushroom edges

L. deliciosus is an edible mushroom,[17] but may taste mild or bitter;[11] its misleading epithet, deliciosus ('delicious'), may have been caused by Linnaeus mistaking it for another species.[5] The mushrooms are collected in August to early October, where they are traditionally salted or pickled.[18][19] High consumption of the species may cause urine to discolor to orange or red.[20] At least one field guide holds Lactarius rubrilacteus in higher esteem.[18]

It is widely collected in the

Iberian peninsula, especially in Catalonia. It is used in Spanish and Catalan cuisine. One recipe recommends they should be lightly washed, fried whole cap down in olive oil with a small amount of garlic and served drenched in raw olive oil and parsley. The same recipe advises that butter should never be used when cooking this mushroom.[citation needed
]

This mushroom is also very popular in Russia.[18]

Further north and east it is a feature of Provençal cuisine.[21] They are also collected in Poland, where they are traditionally served fried in butter, with cream, or marinated. In Cyprus, saffron milk caps are usually grilled on the charcoal and then dressed in olive oil and lemon or bitter orange, they are sauteed with onions, or sometimes stewed with onions, coriander and red wine. In Russian cuisine these mushrooms are traditionally preserved by salting.

In India, the fungus is one of the ten most widely consumed mushrooms by ethnic tribes of Meghalaya.[22]

Culture

A fresco in the Roman town of Herculaneum appears to depict L. deliciosus and is one of the earliest pieces of art to illustrate a fungus.[23][24]

See also

References

  1. ^ "Lactarius deliciosus (L.) Gray". Index Fungorum. CAB International. Retrieved 2010-07-07.
  2. ISBN 978-0-89815-169-5
    .
  3. ^ (in Latin) Linnaeus, C (1753). Species Plantarum: Tomus II (in Latin). Holmiae. (Laurentii Salvii). p. 1172.
  4. ISBN 0-304-52257-0
    .
  5. ^
    ISBN 0-15-683800-1
    p. 185.
  6. ^ Gray, SF (1821). The Natural Arrangement of British Plants. London. p. 624.
  7. ISBN 0-8117-2641-X
    .
  8. ISBN 0-14-046230-9
    .
  9. ^ a b Solak MH, Isiloglu M, Gücin F, Gökler I (1999). "Macrofungi of Izmir Province" (PDF). Turkish Journal of Botany. 23: 383–90. Archived from the original (PDF) on 2008-12-17. Retrieved 2008-02-16.
  10. ^ a b Gezer K. (2000). "Contributions to the Macrofungi Flora of Antalya Province" (PDF). Turkish Journal of Botany. 24: 293–98. Archived from the original (PDF) on 2017-08-11. Retrieved 2008-02-16.
  11. ^
    OCLC 797915861
    .
  12. ISBN 978-0-7627-3109-1
    .
  13. doi:10.1021/np50108a026
    .
  14. PMID 36913576
    .
  15. doi:10.1016/S1468-1641(10)60420-3
    .
  16. PMID 18333506
    .
  17. ISBN 978-0-7627-3109-1
    .
  18. ^
    JSTOR 3759750
    .
  19. ISBN 9780898153880
    .
  20. PMID 13072328
    .
  21. ISBN 1-85793-632-9
    .
  22. PMID 25130907
    .
  23. ^ Ramsbottom J. (1953). Mushrooms & Toadstools. Collins.
  24. ISBN 978-9963-7380-0-7
    .

Cited texts

External links
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