(Lactarius rubrilacteus)

Basque:

Catalan: rovellon (usually identified as L. sanguifluus which may be identical to L. rubrilacteus, sometimes used for L. deliciosus)

Czech:

Danish:

Dutch:

English:

Finnish:

French:

German:

Hungarian:

Italian:

Japanese:

Norwegian:

Polish:

Yugoslavian (Serbian?):

Slovakian:

Slovenian:

Spanish:

Swedish:

Turkish:

(Lactarius sanguifluus)

Swedish: vinriska

Descriptions:

Links to descriptions of Lactarius rubrilacteus and L. sanguifluus on the web in many languages.

Basque

Finnish

I FUNGHI ITALIANI (scroll down)

I Funghi Nel Trentino

Oikos

Norwegian

Postage Stamps:

Recipes:

THE MANDATORY DISCLAIMER

On mycophagy:

General Information About Preparing Milky Caps

Note: Many European websites warn that Lactarius sanguifluus is edible only after cooking. I am not sure whether the same is true for L. rubrilacteus.

Important Urine Warning:

Information contained in some web sites in Spain indicates that after consuming quantities of rovellons ones urine turns a bright red. One site which identifies rovellons as L. delicosus indicated one individual was very concerned and thought he must be dying when this happened the next morning and immediately went to the emergency room only to be told it was normal excretion by the kidneys of pigments in rovellons. Another site notes the same phenomenon with regard to rovellons but identifies rovellons as L. sanguifluus, thought by Arora to be identical to L. rubrilacteus. I am not sure why web sites in Spain talk so blatantly about this phenonmenon when it seems to go unmentioned in American sources. It would seem more likely that L. rubrilacteus/L. sanguifluus, which have dark red latex, would have this effect than L deliciosus, which has orange latex. However, the following web sites outside Spain also report that L. deliciosus will cause urine to be red: Caratteristiche in cucina di alcune famiglie, Fishing in Wales and Svet Gob - World of Mushrooms. Whichever species it is, if your urine turns bright red the next morning try not to let it panic you too much. L. sanguifluus and L. deliciosus are said to be the most popular mushrooms in Catalunya, which explains the large number of recipes from Spain. When I ate the recipes appearing below on this page using Lactarius rubrilacteus I did not notice any effect on urine color.

On storing Lactarius rubrilacteus:

On cooking Lactarius rubrilacteus:

Presumably, Lactarius rubrilacteus can be cooked in any manner suitable for Lactarius deliciosus.

B.W. Freyburger

Recipes on the Web:

See links to recipes on the internet for Lactarius deliciosus.

Links to recipes using Lactarius rubrilacteus/Lactarius sanguifluus appearing on the web. In many areas of Spain the same common names are used for both L. deliciosus and L. sanguifluus and recipes using such common names are listed under both species.

Czech

English

This is a traditional dish from Catalunya adapted to New Mexico. It is very rich and is an excellent dish for a cold fall evening. I suggest using mild green chiles so as not to totally mask the flavor of the mushrooms. I generally prefer native northern New Mexico chiles which I think are more flavorful (though not necessarily hotter), but any mild green chile will work. If necessary canned or frozen chiles and canned tomatoes may be used. In this case drain the chiles or tomatoes, reserving juice. Add juices with water after frying ingredients first. This is not the best dish for evaluating the flavor of these mushrooms because of the competing flavors, but it is a great stew and easy to make over a camp stove. It tastes quite as good as it looks in the photographs.

Serves 4.

4 oz. boneless lean mutton stew meat cut in cubes

2 tablespoons flour

1/4 cup olive oil

1 medium onion, chopped

1 large tomato, peeled and chopped

2 large mild green chiles, chopped

2 large potatoes, peeled and chopped into cubes the same size as the mutton

2 cups Lactarius rebrilacteus, cleaned and coarsely chopped

1 bay leaf

1/4 cup sherry

water as needed

Season flour with thyme, salt, pepper and paprika and mix thoroughly. Coat mutton cubes with seasoned flour, Heat olive oil in a stew pot. Add garlic and cook only briefly. Do not let burn. Add floured mutton cubes and cook until lightly browned, stirring often to brown on all sides. Add onions and cook until transparent, stirring often. Add tomato and green chile and cook for a few minutes, stirring often. Add chopped potatoes and any leftover seasoned flour and mix thoroughly. Add mushrooms and mix again. Cover with water and reduce heat to a simmer. Add bay leaf. Cook until potatoes are cooked, stirring often and adding more water as needed to prevent burning. When potatoes are cooked and and water is reduced to a thick sauce add sherry and cook only until sauce is again thickened. Remove bay leaf and serve hot with hot bread or flour tortillas. Some prefer this stew reheated after it has been refrigerated for several hours.

Huevos Revueltos con Lactarius rubrilacteus

This is an adaptation of another dish from Spain. It is great for breakfast or any other time. Unlike the prior recipe the mushrooms get showcased here. This is very simple to cook yet surprisingly good. Lactarius rubrilacteus seems to go very well with eggs.

Serves 2

1 small onion, coarsely chopped

3 tablespoons olive oil

2 tablespoons flat leaf parsley, chopped

2 tablespoons sherry

4 eggs, beaten with salt and pepper to taste

Heat 1/2 of olive oil in skillet and fry mushrooms, onions, and garlic over medium-low heat until mushrooms are cooked and all liquid has evaporated. When most liquid has evaporated splash sherry over mushrooms and continue cooking stirring from time to time until sherry is absorbed. Take care not to burn garlic or the result will be bitter. Remove mushroom onion mixture and keep warm. Clean skillet if necessary and recoat with remaining olive oil. Heat oil and then pour beaten eggs into skillet. Stir with fork or wooden spoon constantly while eggs cook. When eggs are solidified add cream and continue stirring until cream is incorporated into eggs. Place scrambled eggs on one side of sertving platter and place mushroom-onion mixture on the other side. Sprinkle parsley over all and serve.

Patatas Guisadas con Lactarius rubrilacteus

This is yet another adaptation of a recipe from Spain, but suitable for vegetarians.

Serves 2 as a main dish, 4 as a first course

2 pounds potatoes, peeled and coarsely chopped

2 pounds Lactarius rubrilacteus, Lactarius barrowsii or Lactarius deliciosus, cleaned and halved or quartered depending on size

1 medium white or yellow onion, peeled and coarsely chopped

1 green pepper (red or yellow may also be used as may mild green chiles), chopped

1 large clove of garlic, finely minced

1/4 cup fresh Italian (flat-leafed) parsley, chopped

1/4 cup olive oil

1 teaspoon paprika (sweet, preferably Spanish)

1-1/2 tablespoons white flour

3 medium tomatoes, peeled and chopped (with juice) or 1 can diced tomatoes

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

salt and freshly ground pepper to taste

1/4 cup dry sherry (optional)

In a pan suitable for stew fry garlic, onions and green or other colored pepper in olive oil until onion is transparent. Add mushrooms and fry until softened. Add potatoes and fry, stirring, for few minutes. Add parsley and fry, stirring, until wilted. Add paprika and flour and fry a few more minutes, stirring continuously. Add tomatoes, water, thyme and oregano and cook, covered, stirring from time to time to avoid sticking, until potatoes are done. Season to taste with salt and pepper. Add sherry if desired and mix thoroughly and heat to boiling again. Serve hot. Some prefer to refrigerate this overnight and reheat it the next day.

Above recipes ©2001 by B.W. Freyburger. All rights reserved.