In the Girona area, this type of mushroom is called a pinatell because it is collected near wild pine trees; they are typically harvested in October following the late August rain. Due to its scarcity it commands high prices.
A fresco in the Roman town of Herculaneum appears to depict Lactarius deliciosus and is one of the earliest pieces of art to illustrate a fungus.
It is commonly known as saffron milk-cap, red pine mushroom, or simply pine mushroom in English. Its Catalan name is Rovelló or Rovellons. An alternate North American name is orange latex milky. Both this and Lactarius deterrimus are known as Çam melkisi or Çintar in Turkey.
This mushroom is often confused with Lactarius rubidus which stains green, has red latex, and is also edible.
It can also be found in woodlands in North America as well as having been introduced to Chile, Australia and New Zealand, where it grows in Pinus radiata plantations. Many people of Italian, Polish, Ukrainian and other eastern European ancestry in the states of Victoria and New South Wales, Australia travel to collect these mushrooms after autumn rainfall around Easter time.
Lactarius deliciosus is a widely collected mushroom in the Southern Pyrenees and Majorca and used in Catalan cuisine. One recipe recommends they should be lightly washed, fried whole cap down in olive oil with a small amount of garlic and served drenched in raw olive oil and parsley. The same recipe advised that butter should never be used when cooking this mushroom.
Further north and east it is a feature of Provençal cuisine.
Recent Findings from Institute of Agricultural-Alimentary Research and Technology (IRTA) Advance Knowledge in Mycorrhiza Research
Oct 01, 2013; By a News Reporter-Staff News Editor at Life Science Weekly -- Fresh data on Mycorrhiza Research are presented in a new report....