Milk camphor recipe. Common lacticaria mushroom: photo and description

Milky mushrooms grow in most regions of our country and are also found in many European countries, as well as on other continents. Moreover, they are divided into edible, conditionally edible and inedible. There are also poisonous milkweeds, which should absolutely not be eaten. But even edible “gifts of the forest” are not eaten raw.

Description of lactic mushrooms

Milkweeds belong to the Russula family. Translated from Latin, this name means “milk giver.” These mushrooms are so named because when cut or broken they secrete a milky juice that resembles milk in color and consistency.

They belong to the category of conditionally edible. The radius of the cap of an ordinary milkweed can be from 4 to 11 cm, it shines even in dry sunny weather, and circles are clearly visible on it over the entire surface. Its color changes with the age of the milkweed: young mushrooms are dark gray in color, their caps have a convex shape; older mushrooms are purple or brown, later yellow or rusty, becoming flatter, sometimes even depressed. The surface is very dense, sometimes small pits may appear on it. The edges of the cap can be wavy or curved, often curling inward.

The legs reach a height of 8–10 cm, are gray or rusty in color, their shape is cylindrical, empty inside, they can be swollen, often covered with mucus, and sticky to the touch. On the lower side, frequent plates are visible; their color is yellow or cream, interspersed with ocher colors.

The pulp is dense, but very brittle. It crumbles easily, since there are practically no fibers in its composition. Its color is white, but near the surface it has a brown tint, and near the stem it has a red tint. The milky juice gives the pulp a characteristic bitterness; when it comes into contact with air, its color becomes yellow with a greenish tint. Its aroma is characteristic, similar to the smell of fresh fish. The spores have the shape of an ellipse, their ornamentation is ridge-shaped or warty. The color of the spore powder is yellow or cream.

Most milkweeds are considered inedible because their juice is too pungent. But it is quite difficult to distinguish between the types of these mushrooms, because they are very similar to each other, sometimes even experienced mushroom pickers confuse the varieties of laticifers, and novice mushroom pickers simply prefer not to put them in the basket.

These mushrooms have no doubles.

Other names for lacticians

These mushrooms have many names among the people: smoothies, alder mushrooms, hollow mushrooms, yellow hollow mushrooms, gray milk mushrooms. They are also called by the color of their caps.

Distribution and fruiting period of laticifers

The first lacticifers appear in the second ten days of July, and the last such mushrooms can be collected in the last ten days of September. But these mushrooms begin to grow actively in rainy, cool weather.

Milky plants prefer damp places; they usually grow in lowlands in coniferous, mixed or deciduous forests; they are usually collected either under coniferous trees or birch trees. They usually hide in tall grass or among moss. Insects usually do not eat the caps of these mushrooms. Also found along the banks of swamps or ponds. They usually do not grow in hot climates; they prefer temperate latitudes. Therefore, the places where laticifers grow are forests in European countries, the middle and central regions of our country, in Western Siberia, the Urals, and also in the Far East.

Features of the common milkweed (video)

Edible species of laticifers

There are quite a lot of edible species of laticifer, but it is not always possible to distinguish them. Therefore, it is necessary to familiarize yourself with photographs of all these species before going into the forest for a “silent hunt.”

This species is quite rare in forests. It usually settles on heavy clay soils, or in well-lit forests or among bushes. Stinging milky lacticaria grow more often singly, less often in groups from the first ten days of August to the first ten days of October. Their caps are small - up to 6 cm in diameter, smooth to the touch, slightly concave in the center, gray-beige in color. The milky juice is very caustic, white in color, and does not change color even when in contact with air. The legs are hollow, cylindrical in shape, the same color as the cap.

These mushrooms belong to category 3; they are only salted, but must first be soaked and boiled.

This species of milkweed is also rarely found in forests. These mushrooms do not grow alone, but only in groups from the second ten days of July to the first ten days of October. Moreover, their growth is not affected by weather conditions. They grow well in moist soils in all types of forests.

The cap is tuberculate, convex, in old mushrooms it is funnel-shaped, and retains a tubercle in the center. Its edges are wavy. The surface color is brown with a red tint, or red, and in the center it is purple with a burgundy tint. The plates with spores are yellow with a pinkish tint. And old mushrooms have a brown tint.

Milky sticky

This mushroom is classified as conditionally edible. The size of the cap is medium (about 5 cm in radius), in young laticifers it is convex in shape, in old ones it is concave. The surface color is gray with an olive tint, but can also be brown.

Mushrooms are found either among deciduous trees or among pines and spruces from mid-summer to early autumn.

Other types of edible milkweeds:

• grey-pink;
• zoneless;
• pale;
• oak;
• lilac;
• uncaustic;
• ordinary;
• fragrant;
• white;
• faded;
• brownish.

Where do milkies grow (video)

Poisonous milkmen

These types of milkweeds are dangerous to human health, so it is better not to collect them in your basket. To distinguish them from edible varieties of such mushrooms, you need to carefully look at their photographs and read the description.

The caps of these mushrooms are up to 4-5 cm in radius; young mushrooms have a slightly convex shape, but gradually it straightens, the edges are fleecy, slightly concave inward.

The surface is sticky with a fairly large amount of mucus. Sometimes you can see several circles on the cap. Its color is yellow with a rusty or brownish tint. When pressed, it changes color to grayish-lilac or violet-brown. The plates are of medium thickness, cream in color, changing color when pressed to purple with a brown or gray tint. The milky juice is white at first, but after a while it turns purple; it tastes sweet at first, but then becomes acrid.

The leg is cylindrical, empty inside, sticky, and the same color as the cap.

The cap is up to 3 cm in radius, fleshy, flat, but becomes more prostrate with age; the edges are drooping in young fungi, but straighten with age. The color of the cap is gray. The pulp is white or with a yellow tint, the spores are yellow.

These mushrooms grow near alder in groups from the beginning of August to the end of September. There are other types of inedible milkweeds:

• pink;
• pale sticky;
• dark brown;
• brown;
• bitter;
• lilac;
• wet;
• spiny;
• watery milky.

The benefits and harms of milkweeds

These mushrooms contain valuable amino acids such as tyrosine, glutamine, leucine, and arginine. They also contain fatty acids:

• palmitic;
• stearic;
• oil;
• vinegar

In addition, they contain phosphatides, essential oils, and lipoids. Milk plants contain glycogen and fiber, but do not contain starch.

Of the macro- and microelements, K, P, Ca, J, Zn, Cu, As are found in laticifers. And in some varieties, an antibiotic such as lactarioviolin was discovered, which helps fight the causative agent of tuberculosis.

How to distinguish milkweed from russula (video)

Milky mushrooms in cooking

Different types of edible milkweeds are usually either salted or pickled. At the same time, fermentation occurs faster in mushrooms, which is why these pickled mushrooms are the most delicious. Usually, before salting or pickling, they are either soaked for a long time or boiled in several waters so that the acridity or bitterness of their juice disappears. And only then can you start preparing them. And in northern countries, these mushrooms are cooked over a fire - baked on skewers over a fire (or on a regular grill).

Edible species of laticifers are most often only salted or pickled, so they are not classified as universal mushrooms. But you need to carefully collect them so as not to put inedible or poisonous varieties in the basket.

The milkweed mushroom resembles both a wave and a milk mushroom at the same time, you can see this by looking at the photo and reading the description of the “forest beauty.”

Photo of gray-pink milkweed

Some mushroom pickers either jokingly or seriously call it milk mushroom. In vain, it has nothing in common with its appetizing and fragrant relative, rather the opposite. However, you need to know what a mushroom is, so let's get to know it better.

Description

Milky is a gray-pink, lamellar mushroom. Like milk mushrooms, it represents the numerous genus Mlechnik and belongs to the Russula family. Roan milkweed, amber milkweed, inedible milk mushroom - these are all names of the same mushroom.

The mushroom has a round cap with drooping edges; its diameter can be 15 cm. Over time, the edges straighten out and the cap takes on a funnel shape. The surface of the cap is smooth and rarely wet.

The leg is slightly lighter in color than the cap, short, no more than 8 cm, about 2 cm thick.

When cut, the pulp does not change its color; it remains the same color - light, with a slight yellowness. If you take a bite, you can feel the bitterness, burning and aroma of lovage. But it’s unlikely that anyone will want to experiment with their health, because the mushroom is not edible.

Where does the milkweed, the forest gray-pink “handsome” grow?

The milkweed, which is distinguished from other mushrooms by its gray-pink color, grows in the temperate climate zone and slightly to the north. Favorable conditions for its growth are in swamps, as well as in mixed or coniferous forests, where there is a lot of moss. To meet him, go to blueberry and pine forests, look for him under pine, spruce and birch trees.

The best time to search for it is from July to October. If the end of summer and the beginning of autumn are rainy, then in August and the first half of September there will be a lot of rain.

Is it possible to cook dishes with gray-pink milkweed

Is the gray-pink milky plant edible? There are two points of view on this matter. The first is that the mushroom is inedible, the other is that it can still be eaten. Moreover, not only domestic, but also foreign mycologists have this opinion about mushrooms. And how could it be otherwise, because its pungent smell immediately makes you want to throw the mushroom away and move as far away from this place as possible. But there are daredevils who, despite the aroma, salt mushrooms and believe that there cannot be a better snack to accompany vodka. But most mushroom pickers still consider them eccentrics, because before pickling, the mushroom must be soaked for more than one day, changing the water several times a day, and it must be cooked separately so that other mushrooms do not absorb the pungent “aroma.” So is the mushroom worth such trouble? Besides, its taste, as they say, is not very good.

Does the mushroom have doubles?

The milkweed is an amazing gray-pink representative of the Berendey kingdom, but it is also unique, since the aroma it possesses is not found in other mushrooms. There is an external similarity with the oak milkweed, but it is slightly smaller and can be eaten. Oak milkweed also has an aroma, although not so repulsive - it smells like dry grass, and the mushroom is not considered popular for this feature.

The description of the mushroom is similar to the description of bitter or svinushka, but they do not have such a fetid odor.

So, in conclusion, I would like to say that only very experienced mushroom pickers can take this mushroom, and beginners should not be interested in the mushroom. If you doubt which mushroom is in front of you, it is better to leave the “trophy” in the forest; a mistake can lead to a tragic ending.

Poisonous milkweed is ubiquitous in forests - it is a mushroom dangerous to human health, which should not end up in a mushroom picker’s basket. The descriptions presented on this page will help you distinguish and identify inedible lactiferous mushrooms. Photos of lacticiferous mushrooms accompany all the proposed botanical characteristics of the species.

Thyroid milky

The cap is 3-5 (10) cm in diameter, convex at first, then flat-spread, concave-spread with age, sometimes with a tubercle in the center, with a folded hairy edge. The skin is slimy or sticky, often with a vaguely defined one concentric zone, ocher-yellow, brownish-yellow, and when pressed it turns from lilac-gray to brownish-violet. The plates are attached, shortly descending, moderately frequent, narrow with plates, cream-colored, when pressed they turn purple, then become lilac-gray, brownish. The milky juice is white, quickly turns purple in the air, abundant at first, may disappear over time, the taste is changeable: from sweet through bitter to acrid. The leg is 3-5 (8) x 0.5-1.5 cm, cylindrical or widens towards the base, hard, hollow, mucous, the same color as the cap. The pulp is dense, white, quickly turning purple when cut, the taste is initially sweetish, over time it becomes acrid-bitter, with a pleasant smell. Spore powder is creamy.

Thyroid milky forms an association and. Grows in deciduous forests, in small groups, rarely, in August - October. Inedible.

Golden milky milkweed

The cap is 4-8 cm in diameter, thin-fleshy, flat, soon funnel-shaped, with a tucked, then straight, thin, smooth edge. The skin is sticky in wet weather, then dry, bare, smooth, light terracotta, cream, ocher-orange, fawn, with intermittent ocher zones that are almost invisible in mature specimens. The plates are descending, frequent, narrow, with plates, white, becoming ocher-cream. The milky juice is white, quickly turns lemon-yellow in air, and tastes pungent. Leg 3-7 X 0.7-1.5 cm, cylindrical or club-shaped, brittle, hollow, dry, bare, smooth, light ocher, with dark ocher lacunae, hairy at the base. The pulp is loose, fragile, creamy, tastes sharp, without much odor. Spore powder is creamy.

The golden milky plant forms an association with birch (Betula L.). It also grows in mixed forests, in groups, rarely, in August - September.

Milky dark brown

The cap is 3-6 (10) cm in diameter, flat-convex, then broadly funnel-shaped, with a wavy sharp edge. The skin is slightly sticky or short-velvety, smooth with age, brown, ocher-brown, grayish-brown, with a lighter edge.

The plates are descending, sparse, narrow, with plates and anastomoses, in a young state the same color as the cap, with age - grayish-ocher, ocher-yellow, powdered with spore mass, turning pink when pressed. The milky juice is white, turns red in the air, at first tasteless, then bitter. The stem is 3-8 x 0.5-2 cm, cylindrical, often narrowed towards the base, hard, hollow or hollow, thin-velvety, smooth, the same color as the cap or a shade lighter, when pressed it becomes dirty red. The pulp is dense, white, reddening when cut, with a slightly bitter taste, without much odor.

The dark brown milkweed forms an association with birch (Betula L.). Grows in deciduous and mixed forests, in small groups, merging at the base with several basidiomes, infrequently, in August - September. Inedible.

Pale sticky milkweed

The cap is 3-5 cm in diameter, convex, then funnel-shaped, prostrate, unevenly wavy, with a drooping edge. The skin is smooth, slimy, when dry it becomes glossy, from flesh-pink to dark yellow, with a purple or lilac tint, and when pressed it slowly becomes dirty gray or turns black. The plates are slightly descending, narrow, of moderate frequency, light ocher or with a rich yellow tint and with yellow droplets from milky juice. The milky juice is whitish, initially quite abundant, bitter, and after some time becomes hot and spicy. The stalk is 3-6 x 0.7-1.5 cm, slightly curved, narrowed downwards, slightly flattened, longitudinally grooved, mucous, a shade lighter than the cap. The pulp is whitish, slowly turns yellow in air, with a burning taste and apple smell. The spore powder is yellowish.

The pale sticky milkweed forms an association (Picea A. Dietr.). Grows in spruce and mixed with spruce forests, in groups, infrequently, in July - October. Inedible.

Milky gray

The cap is 3-6 cm in diameter, thin-fleshy, initially flat, then flat-prostrate, with a sharp papillary tubercle, the edge is initially lowered, then becomes straight, sharp, smooth.

The skin is dry, felt-scaly, pinkish-ocher, terracotta, the scales are lead-gray, and with age they become the same color as the surface of the cap. The plates are descending, frequent, forked, with plates, pinkish-ocher. The milky juice is white and does not change in air. Leg 3-7 x 0.4-0.9 cm, cylindrical, sometimes widened towards the base, brittle, hollow, felt, the same color as the cap, white-pubescent at the base. The pulp is white or slightly yellowish, has a slightly pungent taste, and has no particular odor. The spore powder is yellowish.

Gray milkhen forms an association with (Alnus incana (L.) Moench) and birch (Betula L.). Grows in alder forests, in small groups, on soil and wood, infrequently, in August - September, inedible.

Milky pink

The cap is 5-10 (15) cm in diameter, convex, then flat-spread, sometimes with a tubercle, often funnel-shaped, sometimes with a sinuous dissected edge. The skin is dry, finely scaly, silky-fibrous, granular-flaky in the center, becomes bare with age, cracking, yellowish-clay-brownish or brownish-brown, lilac-pinkish-grayish, pinkish-ochreous-grayish, without zones. The plates are descending, thin, frequent, whitish, yellowish, creamy-ochreous, ocher. The milky juice is watery-white, scanty, does not change in air, the taste ranges from sweetish to bitterish. The stem is 5-9 x 0.5-2 cm, smooth or slightly swollen, usually hollow at maturity, the same color as the cap, lighter at the top, with a powdery coating, with whitish fibers at the bottom. The pulp is whitish-fawn, thin, fragile, with a sweetish taste and the smell of coumarin, which intensifies when dried. Spore powder is light cream.

The pink milkweed forms an association with spruce (Picea A. Dietr.), pine (Pinus L.) and birch (Betula L.). It also grows in mixed forests, singly and in small groups, infrequently, in July - October. Inedible (poisonous).

Milky brown

The cap is 2-5 (8) cm in diameter, thin-fleshy, depressed, funnel-shaped, with a papillary tubercle and an initially drooping, soon straight wavy edge. The skin is dry, bare, smooth, chestnut to olive brown in color, darker in the middle, lighter towards the edges, fading to almost white. The plates are slightly descending, frequent, narrow, with plates, at first reddish-ocher, with age they become dirty rusty brown, often powdered with spore mass. The milky juice is watery-whitish, and after a few minutes in air it becomes dark yellow, with a pungent, pungent taste. The stem is 3-5 (7) x 0.4-0.8 cm, cylindrical, strong, becomes hollow with age, smooth, the same color as the cap, covered with white mycelium at the base. The pulp is fragile, light ocher, reddish at the stem, becomes sulfur-yellow when cut, has a pungent taste, with a slight pleasant odor. With FeSO4 after some time it turns olive-brown. The spore powder is creamy.

Forms an association with spruce (Picea A. Dietr.). Grows in spruce forests, on acidic soils, in small groups, infrequently, in September - October. Inedible.

Milky bitter

The cap is 3-5 cm in diameter, thin-fleshy, initially convex, then depressed, with a papillary tubercle and a long curved, then straight, smooth, sharp edge. The skin is dry, smooth, ocher-brown, red-brown, yellow-red, with a copper tint, fading to cream. The plates are descending, frequent, narrow, with plates, cream, ocher. The milky juice is watery-white, does not change color in air, with a mild taste, although after some time it may become bitter. Leg 3-5 x 0.4-0.6 cm, club-shaped, brittle, hollow, glabrous, smooth, the same color as the cap. The pulp is loose, white, creamy, tastes fresh, slowly spicy, odorless. Spore powder is ocher.

The bitter milkweed forms an association with oak (Quercus L.) and birch (Betula L.). Grows in deciduous, coniferous and mixed forests, in small groups, on soil and wood, infrequently, in July - September. Inedible.

Milky lilac

The cap is 5-8 (10) cm in diameter, thin-fleshy, initially flat, then flat-prostrate with a sharp papillary tubercle. The edge is initially lowered, then becomes straight, sharp, smooth. The skin is dry, thin tomentose-scaly, pale lilac, from dark lilac-pink to red, fading with age to lilac-pinkish, flesh-lilac. The plates are descending, frequent, forked, with plates, pinkish-ocher. The milky juice is white; the color does not change in air. The stem is 3-7 x 0.4-1 cm, cylindrical, sometimes widened towards the base, brittle, hollow, pinkish-ochreous. The pulp is whitish, initially sweetish in taste, then slowly acrid, without any particular odor. The spore powder is white (in young specimens) to creamy (in old specimens).

The lilac milkweed forms an association with alder (Alnus Mill.). Grows in alder forests, in small groups, on soil and wood, infrequently, in August - September. Inedible.

Milky wet

The cap is 2-10 cm in diameter, thin-fleshy, flat, depressed, with a tubercle and a sharp, smooth edge. The skin is greasy, slimy in wet weather, pale grayish or almost white, without zones; when dry it is grayish-brownish, yellowish-brownish, with barely noticeable zones. The plates are descending, frequent, narrow, with plates, cream-colored, and purple when wounded and pressed. The milky juice is white, quickly turning purple in the air. Leg 6-8 x 0.8-1.5 cm, cylindrical, hollow, mucous, with yellowish spots, lilac. The pulp is dense, white, quickly turns purple in the air, has a slowly bitter-sharp taste, and is odorless. Spore powder is ocher.

The wet milky plant forms an association with birch (Betula L.), pine (Pinus L.) and willow (Salicx L.). Grows in damp coniferous and mixed forests, in large groups, rarely, in August - September. Inedible.

Milky spiny

The cap is 2.5-4 (6) cm in diameter, very thin-fleshy, with thin veins on the surface, initially flat, then flat-spread, depressed, with a sharp papillary tubercle. The edge is thin, slightly ribbed, drooping, and can straighten with age. The skin is pinkish-red to lilac-carmine-red, dry, tomentose-roughly scaly (scales up to 2 mm in height). The plates are short descending, narrow, thin, frequent, forked, with plates, pinkish-ochre, when pressed they become olive-brown. The milky juice is white, does not change in air, is quite abundant, at first has a mild taste, later it becomes slightly bitter. The leg is 3-5 x 0.2-0.8 cm, lilac-pink, never has an ocher tone in color, cylindrical, slightly narrowed towards the base, initially formed, becoming hollow with age. The pulp is whitish to pale ocher, when pressed it acquires a greenish tint, with a mild taste and no particular odor. Spore powder is light ocher.

The spiny milkweed forms an association with birch (Betula L.) and alder (Alnus Mill.). Grows in moist deciduous and mixed forests, in groups, among sphagnum, infrequently, in July - September. Inedible.

Watery milky milkweed

The cap is 2-4 cm in diameter, thin-fleshy, flat, then depressed, with a papillary tubercle, with a sharp wavy edge. The skin is smooth or wrinkled, cracking when dry, dark brown, black-brown, dark brown, red-brown. The plates are descending, of moderate frequency, wide, with plates, cream-colored, with reddish-brown spots. The milky juice is watery-white, does not change in air, with a mild taste. Leg 4-7 x 0.2-0.4 cm, cylindrical, smooth, yellow, darker at the base. The pulp is loose, white, turning brown with age, tastes fresh, without much odor.

The milkweed forms an association with oak (Quercus L.) and spruce (Picea A. Dietr.). Grows in mixed and deciduous forests, in large groups, infrequently, in July - November. Inedible.

Look at the poisonous milkweed in the photo and remember it so as not to take it in the forest:

The milkweed is a conditionally edible or poisonous mushroom that belongs to the Russula family. The name of the mushroom comes from their appearance - usually white drops of juice appear on the pulp, which flow from the site of damage to the fruit. The mushroom has many other names - gladysh, hollow mushroom, gray milk mushroom, alder.

The milkweed is a conditionally edible or poisonous mushroom that belongs to the Russula family.

Among the species of the Russula family there are also poisonous specimens, which, as a rule, differ from others in their striking appearance.

• The cap of the common milkweed has a smooth, shiny surface, regardless of weather conditions. Its diameter can reach twenty centimeters, and its color has dark circles. The color and shape of the mushroom may change during the formation of the fruit - young mushrooms have a dark or bluish color, and the cap is convex. Mature ones, on the contrary, have a brown color and a depressed shape. The edges of the cap are wavy, rolled inward.
• The leg can be about 4-10 cm long and has a regular cylindrical shape. Occasionally, after mechanical damage, it may be slightly swollen, but at the same time hollow inside.
• The plates located under the cap are quite thin and often located. They have a yellow or beige color.
• The fruit pulp is fragile and thick. It has a beige tint and is filled with milky juice. When damaged, it immediately changes color to yellow or green. The smell is unusual - its aroma is similar to fish.

Used in folk medicine and cooking.

Features of the common milkweed (video)

Edible and inedible species of laticifers

The most popular types of lacticaria include red-brown mushroom, yellowish-brown lacticaria, meat-red, woody, papillary, pepper, hot-milky, as well as sluggish, pale, bitter lacticaria.

Red-brown milky

The mushroom has a cap about 8 cm in diameter, dense and fleshy pulp, as well as a tubercle in the middle. In young fruits the shape is convex, while in more mature ones it straightens as it grows. The plates are narrow, descending, and pink or yellow in color. The juice that comes out is white. When combined with oxygen, it does not change color. At the same time, it has a pleasant sweet aroma and bitter taste. The leg is cylindrical in shape up to 4 centimeters, hard. Usually has a color that matches the cap or is several shades lighter. The pulp is creamy, tasteless and odorless.

Grows in coniferous and mixed forests, forming small groups. The fruiting season begins in July and lasts until October.

Red-brown milky

Faded milky

The cap of this mushroom is gray or lilac, and occasionally purple. Over time, it may fade due to direct sunlight. There is a hollow in the center, and the surface of the mushroom itself is uneven, sticky, with forest debris stuck to it. The leg can be either straight or curved, cylindrical. Its color varies from cream to gray. The pulp is also gray in color, and when damaged, it releases juice.

The mushroom has no doubles, and it itself is formed from mid-August to early October. It grows in larch and spruce forests, especially likes to combine mycorrhiza with birch.

Faded milky

Hygrophoroid laticifer

This type of mushroom is edible and has a cap with a diameter of 4 to 10 cm. The color of the fruit may vary depending on weather conditions, but most often the mushroom is red or brown. The hat is convex, dry to the touch, but shines in the glare of the sun. The plates are located under the cap, light cream in color and descending.

The hygrophorous milkweed grows from the end of June to mid-October. It bears fruit especially in temperate climates. Requires mineral-rich soil for growth. grows only in deciduous forests adjacent to oaks and birches.

Where to collect lacticaria (video)

Inedible and poisonous milkweeds

Among the poisonous mushrooms, the most notable are the thyroid-shaped, golden-sticky, gray, pink, wet, as well as lilac and bitter.

Milky bitter

The fruit has a cap with a diameter of 5 cm, a thin stalk and descending plates. The shape of the mushroom is convex, but there is a small tubercle in the center, which distinguishes lacticifers from other species. The color of the cap is yellow. When the pulp is pressed, a juice is formed, which has a watery structure and does not change color when in contact with air. The pulp is dense, juicy and brittle.

Grows in deciduous forests, forms mycorrhizae with oak and birch. Not edible for humans.

Milky bitter

Milky brown

The cap is five centimeters in diameter, slightly pressed inward. The edge is wavy, and a tubercle is formed in the center. The skin of the mushroom is smooth, dry and shiny, regardless of weather conditions, and can be olive, brown or dark in color. The plates are descending, slightly embedded in the stem. Through them, a milky juice is released, which has a watery consistency, but does not have a characteristic aroma or smell. Leg of regular cylindrical shape, other. As the mushroom matures, it becomes hollow inside. The flesh is light orange, becoming reddish closer to the stem. When cut, it turns from white or orange to sulfur yellow. The taste of brown milkweed is pungent and it is unbearable to eat.

It grows in spruce and mixed forests, the mycelium is formed in groups. The season for mycelium growth and fruit formation is from late September to late October.

Milky brown

Thyroid milky

The cap of the shield lactifer can grow up to 10 cm in diameter. At first it has a hemispherical shape, but as the fruit ripens, it changes, and the edges become more and more uneven. It has a whitish color and exactly the same pulp, which does not change color in the air if the mushroom is damaged. The leg is regular in shape, about 8 cm in length, covered with small scales. The milky juice secreted by the mushroom is white. When oxidized in air it turns purple.

It forms mycorrhiza together with spruce, willow or birch. It grows in larches and can be found from late August to early October.

Thyroid milky

Places and dates for collecting milkweeds

For the normal development of the milkweed, it needs moist soil rich in minerals. This is what is most often found in broad-leaved forests, as well as coniferous and mixed ones. Geographically, lacticifers grow in Eastern and Western Europe, as well as in the central districts of Russia, in Altai.

The mycelium is formed several times, but the mushrooms themselves can be harvested only once a year. The fruiting season begins in late August-early September and continues until the first frost.

How to distinguish milkweed from russula (video)

Milkies in cooking

A characteristic feature of mushrooms is their pulp and the presence of milky juice. The “cheesy” consistency makes it easy to crumble the mushroom and store it for future use. At the same time, the taste of milkweeds can be both sweet and cloying and radically caustic. It is because of the bitterness and causticity that not all types of milkweeds can be eaten. Some of the species are called conditionally edible and require soaking or other heat treatment before use.

Edible varieties can be prepared for future use by salting or pickling. During cooking, the lacticaria undergoes fermentation too quickly and acquires a sour taste. Most of the bitterness goes away during boiling.

You can also cook the mushroom in a frying pan along with onions and black pepper, and make assorted dishes from it.

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This genus includes the well-known clams, saffron milk caps, milk mushrooms and more than 400 species, most of which are considered poisonous. All milkweeds found in Russia are used for food, most often salted or pickled. What all these species have in common is the ability to secrete a slightly bitter milky juice when damaged.

When salted, they turn out dense, tasty and have a pleasant crunch. They can be cooked hot or cold. Any species is suitable for pickling, but milk mushrooms and duplyanka are especially good for the first method, and saffron milk caps and trumpets for the second. To get a delicious snack, follow a few simple steps:

1. Clean the mushrooms from debris, as the stem retains bitterness during cooking, cut it off. Soak the mushrooms in a large saucepan, press down on top, completely submerging with water.
2. Soak the milkweeds for a day, draining the water twice and refilling with clean water. During this time, the color of the solyushki will turn yellow, the nigella will turn burgundy, and the plates of the pepper milk mushrooms will turn green.
3. Boil the mushrooms in unsalted water. After 15 min. Once boiling, remove from heat and cool.
4. For pickling, take an enamel pan or bucket, wash and scald with boiling water. Lay out dill with currant leaves and mushrooms in layers, placing their caps up, sprinkle each with salt, periodically add garlic, cut in half. Place a flat plate or lid on top and place a weight.

Place the pan in a cool place, taste the mushrooms after a week, add salt if necessary. After a month, the mushrooms will be salted. They can be put into jars and stored in the refrigerator.

Recipe for fried milk mushrooms

They make a tasty and satisfying second course. It will require the following ingredients:

• mushrooms – 0.5 kg;
• sour cream 2 tbsp. l.;
• butter – 50 g;
• onion – 1 piece;
• bay leaf - 3 pcs.;
• garlic – 1 clove;
• salt to taste.

It is best to use saffron milk caps or volnushki; other types may be a little bitter. To get rid of the unpleasant aftertaste, cook milkweed as follows:

1. Peel the mushrooms, remove the stem, cut into pieces. Soak them for 5 hours, rinsing and changing the water.
2. Boil for 15 minutes. in unsalted water, add bay leaf for flavor. Cool, rinse.
3. Fry the chopped onion until golden brown, add the mushrooms to the pan, and after 10 minutes. sour cream, salt and spices, simmer for another 7 minutes.

Serve mushrooms with boiled or fried potatoes. Prepare immediately before serving, as the dish cannot be stored for more than a day.

The milkweed contains microelements that are beneficial for the body. It can be used to prepare various dishes, but it tastes best when salted.