Seasonal Delicacies: Spanish Saffron Milk Cap Mushrooms

Описание: Níscalo mushrooms, also known as saffron milk caps or red pine mushrooms (Lactarius deliciosus and Lactarius sanguifluus), are a very popular and highly valued edible wild mushroom, considered a delicacy, especially in Spain and other Mediterranean countries.

What Are Níscalo Mushrooms?

Níscalos are a type of wild mushroom easily recognized by their distinctive features:

Appearance: They have an orange or reddish-brown cap with darker concentric circles and thin, tight, orange-colored plates on the underside.
Latex: When cut, they exude a viscous, orange or reddish latex (a milky sap), and the flesh often turns greenish upon oxidation.
Texture and Flavor: The flesh is dense, compact, and firm, with a mild, sweet smell and a fine, slightly sweet flavor when cooked (though a bit bitter if eaten raw). They have a meaty texture, making them versatile in a variety of dishes.
Habitat: They grow in pine forests and mixed woods, appearing primarily in the autumn, though the season can extend depending on weather conditions.

Are They a Delicacy?

Yes, they are highly regarded as a delicacy, particularly in Spanish gastronomy, where they are one of the most consumed wild mushrooms after the common mushroom and the chanterelle.

Popularity: In regions like Catalonia, they are a "queen mushroom" and a classic accompaniment to roast meats. They are commonly found in local markets during the autumn season.
Culinary Use: Their rich flavor and texture allow for versatile culinary uses, including:
Simply grilled with garlic and parsley
Used in stews, such as potato stew
Added to rice dishes (paella), pasta, and omelettes
Used as a garnish for meat and fish dishes
Gourmet Status: Their scientific name, Lactarius deliciosus, reflects their esteemed status. They are available fresh seasonally and preserved (canned or dried) for year-round availability and export, further highlighting their demand.

In short, the níscalo mushroom is a prized, flavorful ingredient cherished by mushroom lovers and central to many traditional autumn dishes.