The metabolites produced when the fungus Lactarius deliciosus is grown in liquid culture are reported. Previously only the metabolites of the fruiting bodies (mushrooms) of the fungus have been reported. The liquid cultures produce different metabolites. Anofinic acid [1], a new chroman-4-one [2], and 3-hydroxyacetylindole [4] were obtained, along with known cyclic dipeptides, ergosterol, and a mixture of fatty acids. Two types of metabolites have been reported from the fruiting bodies of members of the genus Lactarius (family Russulaceae, Basidiomicotina subdivision) namely, sesquiterpenes [kuaianes (1,2), marasmanes (3,4), lactaranes, secolactaranes, isolactaranes (2,5), and drimanes (7,8)] and aromatic compounds [2,2-dimethylchromene, 6-methoxy-2,2-dimethylchromene, and derivatives thereof (6), as well as simple esters of isoprenylated hydroquinones (9)]. It has been shown that the metabolites responsible for the color change of the injured fruiting body of L. deliciosus are azulene-type sesquiterpenes (1,2). There are no reports on the metabolites produced when L. deliciosus is grown in liquid culture. Herein we report on the metabolites isolated from the liquid cultures of this fungus (malt extract and modified malt extract) as well as those produced in a malt extract agar medium.