The first time I came across pine mushrooms was when we lived in Melbourne. We did most of our grocery shopping at Prahran Market, where there is a stall just for mushrooms. Damien Pike, Wild Mushroom Specialist, is the name, and Damien is a mushroom expert. He was kind enough to take his time to explain what they were, and we were convinced to try.

Pine mushroom Lactarius deliciosus – also known as saffron milk cap, orange fly caps, or red pine mushroom – is found in Europe and was later introduced to other countries such as Australia, New Zealand, and Chile. They commonly grow under pine trees. They exude a milky-orange sap when cut and have vibrant saffron-coloured caps, gills, and stems. The texture is firm, and they have a full, nutty flavour. In some cases, the colour gets even more vibrant as they cook.

Bodrum Castle, a million and a half years ago.

When I lived in the Aegean part of Turkey, especially in the Bodrum area, I heard about this wild mushroom called çıntar –the Turkish name for pine mushrooms. The locals have a long tradition of going out and hunting these mushrooms –and some other herbs –when they are in season. They know exactly what to pick, as no cases of mushroom poisoning have ever been reported in the area.

In the pine fields of Oberon in NSW, migrants from Poland, Italy, Ukraine, and other Eastern European countries pick these mushrooms after autumn rainfall. We get ours from Harris Farm, but only during certain months, as their season is quite short.

My batch of pine mushrooms on a very lucky day.

A few tips on cooking and preparing:

If you get large, older pine mushrooms, use them in casseroles or stews, as they take longer to cook and slow cooking is the best method for them. If you can get smaller, younger ones, they go nicely with pasta.
They need to be washed well, and stems should be discarded.
Pine mushrooms are best when sautéed or grilled.

Now that I have talked about the major ingredient in this recipe, I can show you how to utilise this fantastic variety.

fettuccine with pine mushrooms

Recipe by AyshimCourse: Main

Servings

servings

This is such a fast and easy recipe, and sautéing pine mushrooms brings out their nutty flavour.

Ingredients

200 grams fettuccine
6 pieces pine mushrooms, stems removed and cut into small pieces
1 thick spring onion, chopped
2 tbsp flat-leaf parsley, chopped
1 tbsp vegetable oil
Salt and pepper

Directions

Cook the pasta according to the packet instructions.
Meanwhile, heat the oil in a large pan –I use my wok as it makes it easier to combine –and sauté the mushrooms.
Separate the green parts of the spring onions and set them aside.
Halfway through the sautéing process, add the white parts of the spring onion and cook until they are slightly limp.
Drain pasta and add to the mushrooms. Add salt and pepper and combine well.
Sprinkle with parsley and spring onions just before you remove it from the heat. Serve warm and enjoy!

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