Lactarius sanguifluus. Bleeding Milk Cap.

Lactarius deliciosus, Saffron Milk Cap (left, with carrot-colored milk, edible) 

and Lactarius sanguifluus, Bleeding Milk Cap (right, with blood-red milk, edible).

Found in Andalucia, Spain. 

Lactarius sanguifluus

Also known as Bleeding Milk Cap. It is one of the most highly-valued mushrooms in the gastronomy sector. The Saffron Milk Cap, of the same genre, is often mistaken for this mushroom. It is characterised by the wine-coloured liquid that comes out of it when cut. This liquid has a rust (oxide) colour that quickly turns a greenish hue. The youngest mushrooms have a convex cap, but as they grow, it becomes more flat and eventually takes on a funnel shape. The gills are thin, dense and decurrent, extending downward along the stem. The stem is thick and tends to be spotted. It is found in pine groves, especially in the lowland and shady areas. They depend on mycorrhizas and can be gathered from August to December.

Pickled Milky Caps

Makes 1 pint

In some European countries, milky caps are considered to be the most desirable mushrooms for pickling in vinegar. These piquant treats will keep well for 2 to 3 weeks in the refrigerator. One 1/8-inch-thick slice fresh ginger 1/2 teaspoon caraway seeds 4 allspice berries 1/2 teaspoon mustard seeds 4 whole peppercorns 4 small dried hot red chilies 1 garlic clove, crushed 6 whole cloves 1 cup water 2/3 cup distilled white vinegar 2 tablespoons olive oil 1 teaspoon salt 1 pound milky cap mushrooms, sliced

In a cheesecloth bag, place the ginger, caraway seeds, allspice, mustard seeds, peppercorns, chilies, garlic, and cloves. Tie securely. In a large pot, simmer the water, vinegar, olive oil, salt, and the cheesecloth bag for 5 minutes. Add the mushrooms and cook for 10 to 15 minutes. Remove the cheesecloth bag. Place the mushrooms in a hot sterilized pint jar and seal. --Esther Whited