Lactarius deliciosus

The mízcalo, níscalo,rebollón with the scientific name Lactarius deliciosus, is an edible basidiomycete fungus, of the Russulaceae family. It is very common in Spain and grows in pine forests and mixed forests. Its mushroom, or fruitful body, blooms in autumn, and is highly appreciated in gastronomy. The basionym for this species is Agaricus deliciosus L. 1753. The specific epithet, deliciosus, means "delicious".

Features

Lower part of the hat

Their foot is hollow and short, more or less cylindrical or narrowed a bit at the base. Grainy in structure: solid when very young, later it has hollow areas while remaining resistant. It is the color of the hat but paler, with some superficial dimples of a more intense color. It usually has parasites and then it becomes fragile. The hat usually ranges from 4 to 16 cm in diameter and its orange color is modified by concentric circles of reddish and pale tones. In its youth the hat is rolled up at its edges and as it ages it flattens to evolve into a funnel shape. The blades are of the same color, tight, thin and decurrent. Its meat is dense and compact, with a soft and sweet smell, the raw taste is somewhat bitter at the end. When cut it gives off an orange latex. It oxidizes quickly, acquiring a greenish verdigris color when it ages or a few hours after its collection. One of its dyes is eliminated by the kidney after having eaten it; For this reason, the urine turns a color that can scare those who do not know the cause.

The different evaluation regarding its culinary quality may be due to the fact that its flavor varies with the land where it grows, or that many times other very similar species are taken for chanterelles or specimens with many greenish areas are used because they are old, being mistreated or, most frequently, that they are or were parasitized.

Habitat

It lives forming mycorrhizae with various conifers, especially of the genus Pinus

Gathering

The harvesting of this mushroom is done using a knife and cutting the stem. It is also necessary to use a wicker basket or similar, because it is not allowed to use plastic bags since the spores would not fall and could be extinguished.

Edibility

The Lactarius deliciosus mushroom is a prized edible. It is often eaten roasted, stewed, or as a complement to meat stews.

Other common names

It is known by many other various names depending on the geographic region:

• the in the mountains of Murcia, Albacete and Andalucía oriental.
• rebound, mizclo or fongo royo in Aragon and the Serrania Valenciana Aragon and the Valencian Community.
• rebound, Rebolló in Castellón Comunidad Valenciana.
• mushroom royo, bouncer, ## in the Roncal Valley (Navarra).
• Bouncer in the Alto Linares Valley in Teruel, Aragon.
• Niscaro, lactouro or fungo da muña in Galicia.
• Esne gorri or ziza gorri in the Basque Country.
• pinetell or "refunded" in Catalonia.
• pebràs in the Valley of Albaida and the Pitiusas.
• blood. in the Balearic Islands (although this is another variety, even more tasty) and, among others, the regions of the Safor, l'Alcoià and the Comtat (Comunidad Valenciana).
• pink callampa in Chile.
• pebrazo in the Valencian area of Macizo del Caroig (Comarcas del Valle de Ayora and La Canal de Navarrés).
• delicious mushroom and also "Catalan fungus" in Uruguay.
• My guess. in the Sierra de la Demanda and the region of Pinares.

Potential confusion

Lactarius deliciosus of the Sierra de Tramontana in Mallorca.

It can be confused with the false milk cap (Lactarius torminosus), also with the edible and highly prized Lactarius sanguifluus (blacker-colored cap). dull and reddish latex).