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This colorful mushroom’s Latin name is due to its propensity to bleed red latex when cut, its reddish-orange color changing to green once picked. In Europe, especially Spain, it is prized for its crisp texture and rich flavor that pairs well with game meats and mussels. We harvest small young mushrooms before their cap flutes open. They are an excellent pickled mushroom but also do well roasted or sautéed.
This colorful mushroom’s Latin name is due to its propensity to bleed red latex when cut, its reddish-orange color changing to green once picked. In Europe, especially Spain, it is prized for its crisp texture and rich flavor that pairs well with game meats and mussels. We harvest small young mushrooms before their cap flutes open. They are an excellent pickled mushroom but also do well roasted or sautéed.