Esclata-sang
A wild autumn mushroom (Lactarius sanguifluus, close to the níscalo/rovelló) known for the reddish, wine-colored latex it releases when cut, prized across Mallorca in seasonal cooking.
Esclata-sang is the Catalan name Mallorcans use for a wild mushroom in the Lactarius family, closely related to the níscalo or rovelló found across Spain and known in some places as the saffron milk-cap or bleeding milk-cap. It grows in pine forests, and foragers head into the Serra de Tramuntana and other wooded areas of the island through October and November to collect it. The mushroom is easy to spot once you know it: its flesh weeps a distinctive reddish, almost wine-colored liquid when broken or cut, which is where its name comes from. In the kitchen it's valued for a firm texture that holds up well to grilling or pan-frying with little more than garlic, parsley, and olive oil, and it shows up in autumn stews, rice dishes, and as a simple side alongside grilled meats. It's one of the clearest markers of the turn of the season in Mallorcan cooking, arriving on menus as soon as the first rains bring the mushrooms up.
How it's served
Most often grilled or pan-fried simply with garlic, parsley, and olive oil to let the mushroom's own flavor and texture come through; also used in autumn stews and rice dishes, or as a side with grilled meat.
Regional variation
The same mushroom goes by different names around the Catalan-speaking world: rovelló in much of Catalonia, pebràs in Ibiza and Formentera, and níscalo or robellón in Castilian Spanish. Mancor de la Vall in Mallorca hosts an annual autumn fair, the Fira de l'Esclata-sang, celebrating the mushroom alongside local crafts, food, and traditions.
- Origin
- Mallorca
- Etymology
- Esclata-sang is a compound of the Catalan verb esclatar (to burst) and sang (blood), referring to the reddish latex the mushroom releases when its flesh is broken.
- Also called
- níscalo, rovelló
Frequently asked
Why is it called esclata-sang?
The name comes from the Catalan words esclatar (to burst) and sang (blood), describing the reddish liquid that oozes out when the mushroom's flesh is cut or broken.
Is esclata-sang the same as níscalo?
They're very close relatives in the Lactarius family and often treated as the same mushroom colloquially; esclata-sang is the Mallorcan and Catalan name, while níscalo or robellón is the Castilian Spanish name and rovelló is used across much of Catalonia.
When is esclata-sang season in Mallorca?
Autumn, roughly October and November, once the seasonal rains bring the mushrooms up in the island's pine forests. Mancor de la Vall marks the season with its annual Fira de l'Esclata-sang.
Related terms
- Sopes MallorquinesA Mallorcan 'dry soup' of thin slices of dense country bread layered with a stewed mix of seasonal vegetables, cooked until the bread has soaked up nearly all the liquid. Despite the name, it's eaten with a fork.
- Frit mallorquíMallorcan 'fry': lamb or pork offal sautéed with potatoes, onions, peppers, garlic and wild fennel. A peasant dish that became a Sunday classic.