Lactarius sanguifluus

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Lactarius sanguifluus, commonly known as the blood milk mushroom or the bleeding milkcap, is a species of fungus in the family Russulaceae. This mushroom is notable for its distinctive blood-red latex that oozes out when the flesh is cut or broken, a characteristic feature that has garnered it both fascination and culinary interest, particularly in southern European cuisines.

Description

Lactarius sanguifluus features a cap that ranges from 5 to 15 cm in diameter, initially convex before becoming more flattened or slightly depressed in the center as it matures. The cap's surface is smooth, sometimes with small pits or depressions, and its color can vary from pinkish to orange-red. The gills are closely spaced, decurrent, and initially pale before turning a salmon color as the mushroom ages. When damaged, the gills and the flesh exude a distinctive, blood-red latex that does not change color upon exposure to air.

The stem of the mushroom is 4 to 8 cm high and 1 to 2.5 cm thick, more or less equal in width along its length, and the same color or slightly lighter than the cap. The flesh is firm, with a mild to slightly acrid taste, and the smell is described as fruity or fishy.

Habitat and Distribution

Lactarius sanguifluus is primarily found in coniferous and mixed forests, forming mycorrhizal associations with various species of pine. It is a saprotrophic organism, deriving nutrients from decomposing organic matter in the soil. This mushroom is widely distributed in the Mediterranean region, particularly favored in Spanish, French, and Italian cuisines where it is often collected for its edible qualities.

Edibility

The blood milk mushroom is considered a choice edible species, especially in southern Europe. It is often collected for culinary use, valued for its firm texture and unique flavor. Before consumption, it is recommended to cook this mushroom thoroughly, as the raw latex can cause gastrointestinal discomfort in some individuals. It is a popular ingredient in various dishes, including stews, omelets, and as a sautéed side dish.

Culinary Notes

In culinary contexts, Lactarius sanguifluus is often prepared by first soaking the mushrooms in water or milk to remove any bitterness associated with the latex. It is then cooked with garlic, parsley, and other herbs, which complement its rich and slightly peppery flavor. In Spain, it is a prized ingredient in traditional dishes, such as revueltos (scrambled eggs with mushrooms) and guisos (stews).

Conservation

While Lactarius sanguifluus is not currently listed as an endangered species, its habitat is susceptible to the effects of deforestation, pollution, and climate change. Sustainable foraging practices are encouraged to ensure the continued availability of this species for future generations.

Lactarius sanguifluus
Mycological characteristics
	gills on hymenium
	lacks a stipe
	ecology is mycorrhizal