The Medallion milk cap (Lactarius deliciosus) is traditionally the mushroom par excellence in Catalonia, incorporated into all kinds of dishes and with a vast recipe book, making it highly appreciated in gastronomy.
The rounded, orange-tinted cap usually ranges from 2.5 to 5.0 cm. In its youth the cap is rolled at the edges and as it ages it flattens out to evolve into a funnel shape.
Its foot is hollowed and short, more or less cylindrical or narrowed a little at the base. It is the colour of the hat but paler. It has a unique aroma, but it is scarce and lacks uniformity of shape.
The flesh is dense and compact, with a mild, sweet smell and a slightly bitter aftertaste when raw.
It grows in pine forests and mixed forests, it emerges in autumn.
Some recipes / recommendations: chanterelles in vinaigrette, grilled chanterelles, sautéed chanterelles with olive oil, garlic and parsley. It can also be added to all kinds of stews, warm salads, pasta sauces and casseroles.