Indigo milk cap mushrooms recipe1/30/2024 ![]() ![]() He wasn't roaming the forest, hoping to find some. My grandfather loved finding fishy milkcaps (Lactifluus volemus) and when he went mushroom hunting, he knew exactly where to go. ![]() Unlike most mushrooms, this milkcap is edible raw, though I have never tried it. They are widely distributed in the northern hemisphere, in temperate regions of Europe, North America and Asia as well as some subtropical and tropical regions of Central America like Mexico, forming mycorrhizal relationships with both deciduous and conifer trees, growing from June to October.Įven though they have a fishy smell when raw, which can be unappetizing to some, they tastes mild and nutty when cooked and the smell disappears as well. These apricot orange to tawny brown mushrooms have creamy gills that stain brown from the white, sticky latex that oozes out when bruised. I think it's because my grandfather loved those mushrooms and even though he passed away before I was born, I always think of him when I find them. Whenever I do find one, it never gets mixed with other mushrooms during cooking, because it's too good to get lost among the other ones. This mushroom is always such a special find. I've only found it in the Czech Republic, so I can't compare. So, in eastern North America, this mushroom is most likely a species complex. However, as Michael Kuo notes, the the European versions of this milkcap do not demonstrate the substantial variability in features that have been observed in North America. It was first described by Elias Fries in 1855, and the European species has remained fairly stable for over 150 years. It exudes clear white milk that turns yellow and then red when in contact with the white flesh. Its smell is inconspicuous and its taste is mild, slightly nutty. Growing under conifers in Europe and eastern North America, this chocolate brown milkcap has a velvety cap, a dark stem, and fairly well-spaced light cream gills. Two species that I commonly find and I am most familiar with are the two pictured above: Lactarius lignyotus, which doesn't have a common English name as far as I know, so i made one up: chocolate brown milky, and Lactifluus volemus, commonly known as the voluminous-latex milky or the fishy milkcap. However, the slightly granular texture may not be appetizing to everyone, but my family and I have always loved milkcaps. They are closely related to Russulas and just like them, they have a tougher texture so they don't get mushy when cooked. They mostly fall into two genera: Lactarius and Lactifluus, and some of the species are edible. Milkcaps are medium-sized meaty mushrooms with firm, brittle flesh that exudes latex, a white milk-like fluid, when bruised. Both are photographed in South Bohemia, Czech Republic. Left is Lactarius lignyotus, or as I have decided to call it the chocolate brown milky, and on the right is Lactifluus volemus, aka the fishy milkcap. Milkcaps are popular edible mushrooms that are known to exude latex when bruised. □ Jump to the recipe ↓ Milkcaps (Lactarius sp. Enjoy them with some delicious bread as an afternoon snack. This simple recipe for sautéed milkcaps is inspired by my grandfather, who loved fishy milkcaps (Lactifluus volemus) sautéed in butter with some salt and caraway seed. ![]()
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