Lactarius camphoratus - Curry Milkcap

Taxonomy

Phylum: Basidiomycota

Class: Agaricomycetes

Order: Russulales

When dried, caps of this mushroom give off a strong odour reminiscent of curry – the reason for common name for this pine-forest fungus. (Some people say the odour is more reminiscent of maple syrup.)

In some European countries dried Curry Milkcaps (also known as the Candy Cap) are crushed and used to flavour soups and sauces.

Identification Guide

Cap	Red-brown, darker towards centre; convex, developing a central depression usually with a slight umbo; surface smooth and matt; margin slightly furrowed; 3 to 6cm across.
Gills	Ochre, turning red-brown with age; adnate or slightly decurrent; crowded; releasing abundant; mild-tasting latex.
Stem	Colour as cap margin, darker towards base; cylindrical; 3 to 10cm long, 4 to 8mm dia.
Spore print	Cream.
Odour/taste	No distinctive odour; a mild taste.
Habitat	Mainly in pine forests, but very occasionally this little milkcap is also found in broadleaf woodland.
Season	August to November.
Occurrence	Fairly frequent, usually in groups rather than singly.
Similar species	Lactarius subdulcis is a smaller milkcap sometimes of similar coloration; it occurs under beech trees.