Don’t know how to cook blood mushrooms? Follow the tips below.

First of all, consume only known mushrooms that are in excellent condition (they should be collected intact, not altered, rotten, moldy…).

The flavor of sanguinelli is intense, pleasant and sweet, with a slightly bitter and spicy aftertaste. They are part of the edible varieties – eatable. Rositi are very common in coniferous forests on acidic soil in the autumn and late summer. This mushroom grows solitary and more often in company. It can be confused with the poisonous Lactarius torminosus which, however, has white gills and stem.
The name Lactarius deliciosus, indicates that this mushroom produces milk. In fact, when it is cut and touched, it releases a red-orange latex, quite staining, reminiscent of flowing blood. The flesh has a firm consistency and is fragile, pale orange in color, and turns immediately to carrot red when cut. The cap is slightly depressed funnel-shaped with a short stem. It has concentric rings of reddish color with green-copper streaks when aging. The gills under the cap are very fragile, dense, thin, close together, of a nice intense orange color, reaching down to the stem (which is often hollow); if broken, they turn green. Externally it is all the same ocher-orange-pink-flesh brown color, while internally it is cream white.

Similar and equally edible varieties are: lactarius deterrimus, lactarius salmonicolor, lactarius sanguifluus, and lactarius vinosus.
Mushrooms of the genus Lactarius are some edible and others poisonous. To distinguish them, it is sufficient to observe the color of the latex that forms when the mushroom is broken. If it is a dark orange color, the mushroom is edible.

SEASONALITY of #blood mushrooms: from late summer to early winter.

Other common names for Lactarius deliciosus:
apitinu, cummarine, pine mushrooms, blood mushrooms, alpine mushrooms, bloody mushrooms, lattari, red lactarius, lardaru sanguignu, pennaccioli, penneccioli, pennenciole, pineggioli, rositi, rossella, sanguini, sanguin, sanguinaccio, saguinaroi, sanguinei, sanguinella, sanguinello, sanguinosi, sanguinetti, sanguinoso, srün, tron… And Niscalos in Spanish.

RECIPES with mushrooms