Almond mushroom
The almond mushroom, Agaricus subrufescens, was cultivated in eastern North America in the 1800s, lost its market, and returned as a cultivated mushroom from Brazil, where it is grown under several names.
Mushrooms
Quiet milkcap
Lactarius quieticolor is a milkcap of pine plantations and pine woods in Europe, recorded as food in Brazil. The name quiet milkcap is a catalogue label, and documented use does not amount to a safety assessment.
What the milkcap is
Lactarius quieticolor is a milkcap, a mushroom of the genus Lactarius that exudes a milky latex when its flesh is broken. It is a pine-associated mycorrhizal fungus, and the catalogue records it growing in pine plantations.
The catalogue gives the name quiet milkcap as a research label. A UK source gives the English name carrot milkcap for the species.
Sources for this section
Confusion with the saffron milkcap
Lactarius quieticolor is easily confused with the saffron milkcap, Lactarius deliciosus, which is the milkcap most widely sought in Europe. A Swedish guide describes L. quieticolor as having a more muted cap colour than the saffron milkcap, and its latex turns wine red after a while.
A 2020 Brazilian study reported that the mushrooms sold in South America under the name L. deliciosus are L. quieticolor. The study treats them as one European species, and this is why Brazilian records are linked to this name.
Sources for this section
Food use
The catalogue records a regional saffron-milkcap style of culinary use in western and southern Europe and a regional Brazilian edible milkcap. A Swedish guide lists the species as edible. The 2020 Brazilian study describes it as edible and of high quality.
The sources do not give a preparation method, a dish or a quantity for the species. Lactarius quieticolor is part of a closely related food-traded group, and the catalogue notes that its members are not interchangeable taxonomically.
Identification and safety
Milkcaps are identified by their colour, latex and gills, and the saffron milkcap is an easy point of confusion. The catalogue states that documented occurrence and consumption do not establish a standardized food-safety assessment for this species.
Confirm any identification with an experienced local forager or a mycologist before eating a wild fungus. This page gives no identification or edibility verdict for Lactarius quieticolor.
Sources for this section
Places
Western and southern Europe
Documented use · Region evidenceCulinary use recorded in the supplied catalogue. The sources do not name a country-level food tradition.
Brazil
Documented use · Country evidenceBrazilian collections are recorded as food-traded. The sources do not give a locality.
Related
More from Brazil
Amazonian polypore
Polyporus indigenus, a polypore of the Brazilian Amazon. Its underground sclerotium, not the fruiting body, is the part people eat, and it is known locally as pão do índio.
Beef
Beef is the meat of domestic cattle, Bos taurus and Bos indicus, sold as steaks, roasts, ground meat and cured products, and used in broths, salami and koji seasonings.
Bloxam's entoloma
Bloxam's entoloma is a rare pink-gilled mushroom of old grasslands. Historical sources call it edible, but food-use evidence and older identifications remain uncertain; this does not recommend gathering or eating it.
Brazilian honeycomb polypore
Brazilian honeycomb polypore, Favolus brasiliensis, is a wood-growing fungus of tropical forests recorded as food in Brazil and Guyana. It has no standardized food-safety assessment.
Bresadolia paradoxa
Bresadolia paradoxa is a large fungus of dead hardwood logs in Amazon and Atlantic Forest sites in Brazil and Colombia. Its only edibility source is a conservation assessment, so the claim is lightly documented.
Brown and white sugar
White sugar is refined sucrose, almost pure; brown sugar is sucrose with molasses, left in or added back. Molasses makes brown sugar moister, darker and more strongly flavoured.
Cacao pulp
Cacao pulp is the moist, sweet-acid mucilage around cacao seeds. It fuels bean fermentation and can be extracted for fruit drinks, wine and vinegar.
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Sources
Boletin Oficial del EstadoFood use
Supplied catalogue reference (BOE-A-2009-1110)Regional saffron-milkcap culinary use in western and southern Europe.
Cited in: What the milkcap is; Food use
SpringerFood use · Taxonomy
Supplied catalogue reference (Springer, s43008-024-00171-8)Regional Brazilian edible milkcap; part of a closely related food-traded group, not interchangeable taxonomically; documented consumption does not establish a food-safety assessment.
Cited in: Confusion with the saffron milkcap; Food use; Identification and safety
BioImagesTaxonomy · Identification
Lactarius quieticolorSpecies page listing the name Lactarius quieticolor and its UK identification.
Cited in: What the milkcap is; Confusion with the saffron milkcap; Identification and safety