Red pine mushroom (Lactarius deliciosus) | Mushroom center | Biobritte mushroom center
Lactarius deliciosus
Saffron milk caps/Pine mushroom identification features are:
COLOUR: the mushroom is orange-red when young, fading when older. The flesh is white-cream in colour with distinctive bright orange milk oozing out when broken.
SHAPE OF CAP: Starts off as a button to then grow a trumpet-like cap. The shape is highly variable and irregular, with a dip in the centre. The mushroom grows to dinner plate size in favorable conditions.
DISTINCTIVE MARKS: the cap has visible concentric circles on the top created by lighter and darker shades of orange. The whole mushroom is speckled with reddish-orange markings and pitted as if bombarded by meteors.
STALK: the stalk (stipe) is stout, about 2-5cm long, 2-5cm wide, and hollow. The stalk tapers to a small point at the base.
GILLS: in the underside, there are thin membranes radiating from the stalk, they are a consistent orange, easily bruised and turning green-blue.
SPORES: they are cream in colour broadly ellipsoid and of average size 8.5 x 6.5 microns.
BRUISING: it quickly changes to green-blue where bruised.
LOCATION: Exclusively pine trees
How to harvest mushrooms and look after ecologies.
Pine mushrooms are not free food, they are a gift. Please treat them as such. Treat the forest as the precious ecosystem that it is, whether it is a plantation or not.
Take away your rubbish and stick to tracks with your transport. When you look after these amazing ecosystems, you will be richly rewarded. A happy pine forest is a generous one.
Only ever pick what you will use that day or preserve that night.
There are so many recipes, from mushroom Schnitzel, soups, and dips to mushroom pies.
Generally speaking, Saffron milk caps are quite firm, meaty mushrooms, they are slightly peppery and flavorsome.
A classic recipe is sliced and fried in a pan with oil and a little garlic, to then serve hot with a sprinkle of parsley.
How to preserve them:
There are several ways to preserve this seasonal bounty. You can fry in a pan and then freeze in small parcels. You can make a soup, reduce it ‘till it is quite thick, and then freeze it.
You can either air dry or dry them in a dehydrator. The way I like best is pickled, and below I’m sharing my recipe.
Keep in mind that the spices are changeable, if you don’t have one, you can use more of another. this should only serve as a guide for you to find the recipe you like best.
The Biobritte mushroom center has all types of mushrooms and mushroom spawns.
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