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An Old World Treasure: How Does This Orange Mushroom Conquer Dinner Tables Around the World?
Lactarius deliciosus, commonly known as the delicious milk cap mushroom or red pine mushroom, belongs to the genus Lactarius and is one of the most famous members of the order Russulales. This mushroom is native to Europe but accidentally spread to other countries with the introduction of pine trees, forming a symbiotic relationship with them and now becoming a regular on dinner tables around the world.
The taste of this mushroom may vary from region to region, but its unique orange color and rich flavor always attract many diners.
Taxonomy
Lactarius deliciosus was formally described in 1753 by the Swedish botanist Linnaeus, who named it Agaricus deliciosus, a name derived from the Latin "deliciosus," meaning "delicious." It is said that when Linnaeus first smelled the aroma of this mushroom, he mistakenly thought it must be delicious, perhaps confusing it with another Mediterranean milk cap mushroom known for its taste. Subsequently, the Dutch mycologist Christian Hendrik Persson named it lactifluus in 1801, and the British Samuel Frederic Gray formally classified it into the current Lactobacillus in 1821. genus and give it its current name.
Description and Characteristics
Lactarius deliciosus has an attractive appearance, with a carrot-orange cap that is convex or bottle-shaped. When young, the cap has a rolled edge. It is between 3 and 14 cm in diameter and often displays an inner ring of dark orange stripes. . The caps become slimy when wet but smooth when dry. The fungus has dense downward wings on its flanks, and the bright orange stalk is usually hollow, about 2 to 8 cm long and 1 to 2.5 cm in diameter. Its flesh turns dark green when touched, a property that makes it stand out from other fungi.
Ecology and distribution
Lactarius deliciosus mainly grows under coniferous trees in acidic soils, forming a mycorrhizal symbiotic relationship with the host tree. Its origin is the Southern Pyrenees Mountains and is distributed in Portugal, Bulgaria, Spain, Greece, Italy, Cyprus and France. This mushroom is also widely collected and sold in the Turkish provinces of Izmir and Antalya. In Cyprus, it is mainly found in black pine and Brutian pine forests in the Troodos Mountains, which shows how special this mushroom is to the local residents.
Chemical composition
In liquid culture, the mycelium of L. deliciosus can produce a series of fatty acids and other compounds, such as chroman-4-one, anofinic acid, 3-hydroxyacetylindole, ergosterol, etc. Not only that, its red latex does not change color when cut, which further adds to its appeal.
Food culture
Although L. deliciosus is known as an edible mushroom, its taste can sometimes be bland or bitter, which may be a misunderstanding when Linnaeus called it "deliciosus". Traditionally, this mushroom is collected between August and October and pickled or salted. In Spain and Catalonia, this mushroom is eaten in various ways. Some suggest frying it in olive oil and serving it with minced garlic and coriander. It is definitely a delicious dish.
In Cyprus, locals like to grill this mushroom over charcoal fire and then season it with olive oil and lemon juice.
Art and inheritance
L. deliciosus was illustrated in a mural in the ancient Roman town of Herculane, which became one of the earliest artistic depictions of the fungus. The charm of this mushroom transcends time and has become an important part of many cultures.
The success of Lactarius deliciosus is not only limited to its delicious taste and nutritional value, but also its unique historical and cultural background. What unexpected surprises will this old world treasure bring us in the future?
