Rufous milkcap

The gingerbread-brown rufous milkcap (Lactarius rufus) is a very common and abundant mushroom throughout the country, growing in dry pine forests, on rocky, lichenous areas and on the edges of bog ditches. It can also be found in birch stands growing on fell slopes. The season of the rufous milkcap is long. The first rufous milkcaps may appear as early as June, and its not uncommon to find them as late as October.

Characteristics

The rufous milkcap has a tart taste loved by many for its “authentic”, mushroomy flavour. The cap is evenly reddish brown, with a silky sheen when dry. In young mushrooms, the cap is domed, whereas in older specimens, it grows flat or funnel-shaped. There is often a clearly visible tip in the middle of the cap. The gills are white with a touch of reddish brown. The stem is slim and the same colour as the cap, but paler, hollow or porous. The flesh is white.

The rufous milkcap smells fresh, slightly resembling the scent of pine trees. Like all milkcaps, the rufous milkcap also leaks latex when broken. The latex does not change colour and has a burning tartness. Young mushrooms produce a lot of latex. Even though the rufous milkcap is quite small, it is worth picking. Even in the worst years for mushrooms, the rufous milkcap usually produces a good yield and is often maggot-free, especially when small.

There are many brown species of milkcaps in our forests. Milkcaps that look like the rufous milkcap include the birch milkcap, the candy cap, pap milkcap and fenugreek milkcap. With the exception of the fenugreek milkcap, all of these are edible. The fenugreek milkcap is a largeish mushroom and paler than the rufous milkcap. Its latex is clear and smells a little bit like liquorice when dry. The fenugreek milkcap is mildly poisonous and may cause gastrointestinal symptoms.

Use

The rufous milkcap is an excellent addition to meat loaves, flatbread and bread dough and pizza.

Preparation

Before cooking, rufous milkcaps must be boiled for 10 minutes. Pour out the water and rinse the mushrooms under cold, running water.

Preservation

Rufous milkcaps can be preserved by drying and salting with other milkcaps. Once boiled, they can also be frozen. Before cooking with salted milkcaps, remember to remove excess salt by quickly boiling the mushrooms or soaking them in cold water, replacing the water every now and then. Small mushrooms make beautiful pickles. Rufous milkcaps can also be fermented with vegetables.