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Bloody milk cap
Bloody milk cap
One of the tastiest and most prized mushrooms
Rovellones – bloody milk cap in English – or sanguifluus Lactarius is a popular and well known edible mushroom belonging to the Russulaceae family that grows under pines and firs of the southern forests. With a characteristic orange color, it has a nearly flat cap (between 4 and 16 cm), is fleshy and of variable size. The stem is thick and hollow inside. This mushroom is often confused with another of the same family, the deliciosus Lactarius. The former is more appreciated and and has a flatter cap The flesh of rovellones is compact and dense. It has a mild, sweet aroma and, when raw, is slightly bitter.
Season
We can find them from late August to December, the best month being October. How to buy them As with all mushrooms, it is recommended to consume only those that are well known. It tends to mold, so avoid old bad-looking ones. You can buy them fresh, dried or canned. If fresh, they should be cleaned to remove any impurities (usually soil or leaf fragments).
How to keep them
They can be kept in the refrigerator. To freeze them, they should be cleaned and washed thoroughly in advance. Then they should be blanched (whole or sliced) and placed in freeze bags.
In the kitchen
Excellent baked, grilled or broiled, served with garlic, olive oil and parsley, ingredients that maximize their aroma and flavor. They are great with meat dishes, and as a garnish for fish and meat, pasta, omelettes, scrambled eggs, pizzas and sauces. Because of their crisp texture, they shouldn’t be cooked for long and it’s always best to add them to a dish just at the last minute.
Did you know?
When this mushroom is cut, it oozes a bloody colored liquid. Hence the name Lactarius sanguifluus. They are rich in minerals and vitamins. In addition, because of their low calorie content, they’re ideal in diets. They are also ideal for controlling cholesterol, to combat constipation and to promote the formation of antibodies and red and white blood cells.
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