Lactifluus volemus, formerly known as Lactarius volemus, is a species of fungus in the family Russulaceae. It is widely distributed in the northern hemisphere, in temperate regions of Europe, North America and Asia as well as some subtropical and tropical regions of Central America and Asia. A mycorrhizal fungus, its fruit bodies grow on the ground at the base of various species of trees from summer to autumn, either individually or in groups. It is valued as an edible mushroom, and is sold in markets in Asia. Several other Lactifluus mushrooms resemble L. volemus, such as the closely related edible species L. corrugis, but these can be distinguished by differences in distribution, visible morphology, and microscopic characteristics. L. volemus produces a white spore print and has roughly spherical spores about 7–8 micrometres in diameter.

The colour of the L. volemus mushroom varies from apricot to tawny, and the cap may be up to 11 cm (4+1⁄2 in) wide. The pale golden yellow gills on the underside of the cap are closely spaced and sometimes forked. One of the mushroom’s most distinctive features is the large amount of latex (“milk”) that it exudes when the gills are damaged, leading to the common names weeping milk cap and voluminous-latex milky. It also has a distinctive fishy smell, which does not affect the taste. The fruit bodies have been chemically analysed and found to contain several sterols related to ergosterol, some of which are unique to this species. The mushroom also contains a natural rubber that has been chemically characterized. Phylogenetic analysis suggests that Lactifluus volemus represents several species or subspecies, rather than a single taxon.

Tawny Milkcap, also scientifically known as Lactarius volumes is a fungus species in the family Russulaceae. It is widely distributed in the northern hemisphere, in temperate regions of Europe, Asia, North America, and some subtropical and tropical regions of Central America and Asia. The fruit bodies grow on the ground at the base of various species of trees from summer to autumn either individually or in groups. It produces a white spore print and has roughly spherical spores which measure 7–8 micrometers in diameter. The color of the mushroom varies from apricot to tawny and the cap is upto 11 cm (4 ½ in) wide. Gills on the underside of the cap are pale golden yellow which is closely spaced and sometimes forked. The cap is 2-5 inches wide and smooth with a dry and velvety feel.  The upper part is orange-brown in color. The edges of the mushroom cap turn up and become bowl-shaped. They have dark, russet color and turn almost pale yellow when they get older. The stalk is 4 inches tall and orange but has darker streaks in it. It is found in warm temperate regions and some tropical and subtropical regions of the Northern Hemisphere.

Facts About Tawny Milkcap

Description

Fruit body has fleshy and firm cap with velvety or smooth surface and the shape changes with maturity. It has typical diameter of 5 to 11 cm (2–4 ½ in), its colour ranges from apricot to tawny. The color of the cap varies in North American, European and Asian specimens. The height of the stem varies between 4 and 12 cm (1 ½ and 5 in) and has lighter coloration than cap. Gills are adnate to slightly decurrent, narrow, brittle, quite closely spaced and sometimes forked. When bruised, a pale golden yellow color turns brown.

Cap

Cap is fleshy and firm, 4-15 cm, initially convex, then flat-convex, finally depressed at the center, cyathiform. Cuticle is not detachable, irregularly wrinkled, velvety, dry, opaque, cracked with dry weather towards the margin.

Gills

Gills are attached to the stem or running slightly down. It is creamy white and discoloring to brown when injured.

Stem

Stems are normally cylindroid, 5-3 cm but are swollen or tapered at the base. The extension of the gills and concolor to the cap but paler and discoloring dark brown when touched.

Flesh

Flesh is compact, firm, thick at center of the cap, cream-white staining slowly brown in the cap and in the bark of the stem.

Latex

Latex is abundant, viscous, white then dirty cream with mild taste.

Culinary uses

• The mushroom is used in thick sauces and casseroles.
• It is preserved in salt. Soak it in cold water overnight before used.
• Tawny milkcaps are used in mushroom salads, soups, sauces, pastries and meat loaf or as toppings for pizza.
• Add it to foods after boiling.

References