About Lactarius rubidus (Hesler & A.H.Sm.) Methven
Candy caps, including the species Lactarius rubidus, are small to medium-sized mushrooms. The cap (pileus) measures 2–7 centimetres (3⁄4–2+3⁄4 in) in diameter, and is colored orange-brown to reddish-brown. Young specimens have a broadly convex cap shape, while older specimens develop a flat to slightly depressed cap. The gills (lamellae) are attached to subdecurrent. The stipe (stem) is 3–6 cm (1+1⁄4–2+1⁄4 in) long. The entire fruiting body can be either firm, or fragile and brittle. Like all members of the genus Lactarius, the fruiting body exudes a latex when broken. For this species, the latex is whitish and watery in appearance, and is often compared to whey or nonfat milk. The latex may have little flavor or be slightly sweet, but it never tastes bitter or acrid. These mushrooms are particularly distinguishable by their scent, which has been compared to maple syrup, camphor, curry, fenugreek, burnt sugar, Malt-O-Meal, or Maggi-Würze. This scent may be quite faint in fresh specimens, but typically becomes quite strong when the fruiting body is dried. Microscopically, they share features typical of Lactarius, including round to slightly ovular spores with distinct amyloid ornamentation, and sphaerocysts that are abundant in the cap and stem trama, but infrequent in the gill trama. It is possible to mistake other distasteful or toxic mushroom species for candy caps, or mistakenly include these harmful species in a larger collection of candy caps. People inexperienced with mushroom identification may mistake many different "little brown mushrooms" (LBMs) for candy caps, including the deadly galerina (Galerina marginata and its close allies), which can grow in the same habitat. Candy caps can be distinguished from non-Lactarius species by their brittle stipe, while most other LBMs have a more flexible stipe. It is therefore recommended that candy caps be gathered by hand, breaking the fragile stipe between your fingers. This method makes it easy to distinguish LBMs with a cartilaginous stipe. Candy caps may also be confused with many small, similarly colored Lactarius species that range from distasteful to outright toxic, depending on the species and amount consumed. Candy caps can be distinguished from other Lactarius by several key characteristics. First, odor: Candy caps have a distinctive odor (as described above) that should not be present in other Lactarius species, though other Lactarius species may have different, still distinctive odors. Fresh candy caps, especially L. rubidus, may not have a noticeable odor, which limits how useful this characteristic is for identification. A sweet odor becomes much more evident after briefly singeing the candy cap flesh with a match or lighter, which can help with identification. Second, taste: The flesh and latex of candy caps are always mild-tasting to somewhat sweet, with no hint of bitterness or acridity. Note, however, that some Lactarius species, such as L. luculentus, have subtle bitterness that may not be noticeable for a minute or more after tasting. Third, latex: The latex of candy caps is thin and whey-like, like milk mixed with water. This latex does not change color, nor does it discolor the mushroom's flesh. Other Lactarius species have distinctly white or colored latex, which may discolor the mushroom's flesh in some species. Fourth, pileus: Candy caps never have a zonate color pattern on the cap surface, and the cap is never even slightly viscid. On the West Coast of North America, candy caps can be found from December through March. Like other Lactarius species, candy caps are generally thought to be ectotrophic; L. camphoratus has been identified in ectomycorrhizal root tips. Unusually for a mycorrhizal species, L. rubidus is also commonly observed growing directly on decaying conifer wood. All candy cap species appear to be associated with a range of tree species. Candy caps are not typically consumed in the same way most other edible mushrooms are consumed. Because of the mushrooms' strongly aromatic quality, they are used primarily as a flavoring, much like vanilla, saffron, or truffles are used. They impart a flavor and aroma to foods that has been compared to maple syrup or curry, with a much stronger aroma than either of these seasonings. Candy caps are unique among edible mushrooms in that they are often used in sweet and dessert foods, such as cookies and ice cream. They are also sometimes used to flavor savory dishes that are traditionally prepared with sweet accompaniments, such as pork, and are sometimes used in place of curry seasoning. They are usually used in dried form, because the characteristic aroma intensifies greatly upon drying. To use them as a flavoring, the dried mushrooms are either powdered, or infused into one of the liquid ingredients used in the dish — for example, they can be steeped in hot milk, much the same way whole vanilla beans are. As a result of these culinary properties, candy caps are highly sought after by many chefs. Lactarius rubidus is commercially gathered and sold in California, while L. camphoratus is gathered and sold in the United Kingdom and Yunnan, China. Marchand reports that some individuals use L. camphoratus as part of a pipe tobacco mix.
