The milkweed mushroom is edible. Poisonous lacticaria mushrooms (with photo) Is the golden milky mushroom edible

Kira Stoletova

Milky mushrooms are divided into edible, edible and conditionally edible. They belong to the lamellar genus, the Russula family. Translated, the Mlechnik mushroom means “milk-giving.” More than 50 varieties are found in Russia and the CIS countries.

Characteristics

Description of the mushroom:

• average cap size 8 cm;
• the edges of the young specimen are tightly pressed to the stem, over time it detaches and takes on a plano-concave and funnel-shaped shape;
• the edges are smooth, sometimes with a vaguely defined wave;
• The color palette is varied: from white to dark olive, almost black. Color is changeable depending on age;
• The structure of the cap varies from smooth to scaly.

In nature, there are specimens with caps up to 30 cm in diameter. The taste of fresh pulp varies from hot, with a pronounced pungency, to sweetish. The color is brown, with possible white inclusions, and changes with age. The aroma is almost not noticeable. A specific odor is characteristic only of some species.

Description of the leg:

• cylindrical structure;
• narrows or widens towards the base;
• the color is similar to the cap or a tone lighter;
• diametric range - 1.5-4 cm;
• height 5-10 cm;
• the top layer is smooth-textured;
• With age, a cavity appears inside.

Uncaustic

They are classified as conditionally food. The non-caustic milkweed forms mycorrhiza with birch, spruce, and oak wood. The second name is Tender Milky. Appears in forests in mid-July.

A young mushroom is distinguished by its convex orange cap. In the old specimen it takes on a funnel-shaped shape.

The dry coating of the cap has a velvety structure. The height of the leg varies between 3-8 cm. The pulp is odorless, orange, and the structure is dense. The juice is white, watery, and does not change color when it reacts with oxygen.

Brown

Brown milkweed is a conditionally food variety. The hat is neatly folded at the edges. Usually the central tubercle is preserved even in adult specimens of the brown milkman. The color of the hat surface is brown on the outside and white on the inside.

The surface is dry, velvety structure. The cut flesh is white, thin, and breaks easily. The brown milkhen secretes a non-caustic sap that turns yellow in reaction with air.

Oak

The oak milkweed settles in oak and mixed plantings. The mushroom is edible. Has a specific smell.

The diametric range of the hat surface is 5-10 cm. The color of the top is brown. The surface is covered with uneven circles of concentric shape. On the inside there are creamy plates that secrete milky juice when pressed.

Fragrant

The milkweed is aromatic and conditionally edible. The size of the hat surface is 3-6 cm. The color can be pink, red, lilac-gray, it depends on the age and characteristics of the local climate.

The surface is dry, non-sticky, smooth. The leg is 2-3 cm high, loose in structure. The color is one tone lighter than the surface of the cap. As it matures, a cavity forms inside.

The pulp is white. The milkweed exudes a coconut aroma. The pulp is fresh. It is used as food for the winter.

Brown

Brown milky grows in spruce forests and on acidic soils. Mushrooms of this group are poisonous. The cap is 2-8 cm, thin, fibrous. Covered with dry, smooth skin, brown in color.

The lower plates are arranged in a descending order, reddish. The liquid secreted by the pulp is watery and white. In reaction with air it acquires a brownish tint.

Faded

Pallid milky is conditionally food-bearing. Grows in deciduous forests, on hilly edges, next to birches and tall pines. Hymenophore lamellar. The diameter range of the cap is 3-10 cm.

The cap is fleshy, thin, and crumbles easily. Immature specimens of the Pallidum are convex in the center. The faded milkweed has a wine-brown color.

The leg is 4-8 cm in size, cylindrical in shape. In young mushrooms it is dense, full, in old ones it is hollow. The color of the leg is gray-brown. The pulp is soft white, odorless, and produces milk abundantly, which turns gray when exposed to air.

Stunted

The stunted milkweed is a conditional food plant. It is eaten salted, dried after soaking. The hat surface is 3-5 cm. The color is red. The cap has a clearly defined convexity in the center, the edges are lowered.

The plates have a similar color to the cap and are descending. The leg is long. The pulp does not release much juice. The liquid is white and turns yellow when dry.

Wet

Wet milkweed is classified as conditionally edible. Some sources say that the mushroom contains poisonous toxins. Not recommended for use. The color of the cap is grey. Size 4-8 cm. Pressed in the center, with a small tubercle.

The skin is wet and sticky. Hymenophore lamellar. Under mechanical influence it acquires a purple color. The juice is white, and in reaction with air it takes on a lilac hue. There is copious fluid discharge.

Orange

The orange milkweed is inedible and conditionally poisonous. Has a citrus aroma. The diameter of the cap is 3-8 cm, the length of the stalk is 3-6 cm. The hymenophore is lamellar.

The color of the film is orange. The plates that secrete juice have a light orange tint. There is copious fluid discharge. The pulp is fibrous.

Hygrophoroid

The hygrophoroid milkweed is edible and orange-brown in color. The plates located under the cap secrete milk. The pulp is white and does not change color when exposed to air.

Mycorrhiza forms mainly with oak. Grows in deciduous forests. The second name of the hygrophoroid mushroom is red-brown milk mushroom.

White

White milkweed is conditionally edible. Grows in dry pine forests. Prefers sandy soils. The cap surface is 4-10 cm in diameter. The young mycelium is flat. The edges are tightly curled and begin to curl over time.

The cap is covered with a slimy skin. When dry, it becomes milky white. The lower plates are forked, descending, releasing white juice when pressed. The juice is watery, fresh, and does not change color in reaction with air.

Brownish

Brownish milkweed is classified as an edible species. It is not soaked before use. Settles in coniferous forests on sandy soils.

The cap of the Milky brownish is 5-10 cm, wavy at the edges. With age, the milky mushroom becomes lighter. The skin is dry, velvety. The pulp is white, becoming yellow with age. Slightly pink at the break.

Lilac

The lilac milkweed is conditionally poisonous. The diameter of the thin cap is 5-10 cm. In the center there is a sharp papillary mound. The skin is dry, lilac-pink.

The pulp has a spicy aroma. Produces a small amount of milky juice. The mushroom grows in alder forests.

Ordinary

The common milkweed mushroom is edible. The diameter of the cap is 10-15 cm. It has a wheel-shaped shape. The edges are turned inward, not pubescent.

The color of the common milkweed is changeable: in young mushrooms it is brown, in old specimens it is lead-gray, almost black. The common milkweed is common in all forests. Prefers moisture-absorbing soils and appears in large quantities.

Bolotny

The marsh milkweed is edible. In terms of taste, it is inferior to real milk mushrooms. The diameter of the cap is less than 5 cm. The cap is prostrate and round in shape.

The skin is red. Hymenophore lamellar, frequent. The leg has a dense structure and is pubescent. The flesh when cut is marsh color. It tastes unpleasant when raw. The milky juices are white and turn gray when exposed to air.

Sweetish

Milk mushroom (milk mushroom) is sweetish and edible. The cap is 3-7 cm, oval-round in shape, concave in the center. The hymenophore is lamellar, frequent, descending.

Hepatic

Liver milkweed is poisonous. The cap is 3-7 cm in diameter, gray-brown in color. The leg is a tone lighter.

The pulp is thin, light brown. The pink plates fit tightly to the cap. The hepatic milkweed is inedible due to its caustic juice.

Blue

Milky blue mushrooms are classified as edible. The cap is 5-15 cm, has a blue color, and turns green when damaged. The surface is sticky.

The pulp is light blue. The juice is blue and turns green when exposed to air. Mycorrhiza forms with deciduous trees.

Conclusion

Milk mushrooms are distributed throughout the world. They are divided into poisonous, conditionally edible (or conditionally edible) and edible. Their main difference is the release of milky juice when pressing on the pulp. Edible mushrooms are used in salted, pickled form. The taste characteristics are not high.

Volnushki. Their name comes from the Latin word, which means “milk” or “milk-giving.” All these mushrooms belong to the Russula family. As a rule, in Europe, most species of these mushrooms are considered inedible, and some are even poisonous. While in Russia many are consumed as food after undergoing additional processing, such as salting or pickling. Such mushrooms are called conditionally edible. The mushroom about which the story will go is exactly one of them - the common milkweed.

a brief description of

Common milkweed, smooth milkweed, spurge, hollow milkweed, milkweed, blue milk mushroom, smooth mushroom... This mushroom has quite a few names. It belongs to a large species of laticifers, the Russula family. The main difference between this kind of mushrooms is the secretion of a pulp or spore-bearing layer of juice, similar to. Milk plants have a specific bitter taste. Like many other representatives of this species, smoothie is considered a conditionally edible mushroom. Mycologists classified it as this species because it requires additional processing before use and has some limitations in preparation.

In European cuisine, where they like to use everything in its natural, raw form, the common milkweed is classified as a poisonous mushroom and is prohibited for consumption. And in our area, conditionally edible mushrooms are subjected to prolonged soaking, salting or repeated boiling, with repeated removal of the broth. And only then can such mushrooms be eaten.

The milkweed has a fairly wide cap, sometimes reaching up to 18 cm in diameter. One of its names - smoothie - was given precisely because of its smooth, fleshy cap. When it rains it becomes slippery. In young mushrooms it is more convex, but with age it settles and becomes depressed. The color varies from violet-lilac to fawn or even fawn-brown. In older varieties it fades and becomes pale lilac or yellowish-brown with barely visible concentric zones, or without them at all. The leg is smooth, cylindrical in shape. Has the same color as the hat. With age, it loosens and becomes hollow. The laticifer's plates are often light-colored; when damaged, they acquire a dark grayish color, mainly due to the milky sap. The pulp of the smoothie is dense, strong, white in color with a slight creamy tint. The juice released from it is white and milky in color. When dry it turns olive yellow. The pulp is very bitter in taste and has a specific smell. The spores are elliptical with ridge-like or warty ornamentation. The spore powder is pale, yellowish or cream in color.

Distribution areas and similar species

Smoothies are widespread in deciduous and coniferous forests of Eurasia. They often form mycorrhiza with trees such as spruce, pine or birch. They love high humidity, so they can often be found in large groups along swamps or on moss-covered soil, where conditions for growth and reproduction are most optimal. The common milkweed is one of the most common species of the genus of milkweeds. It grows in temperate latitudes, so it can be found with equal success in the forests of Europe, Siberia, the Urals, and even the Far East. The peak of fruiting of the smoothie occurs at the beginning of August and lasts until the end of October - the time when the greatest amount of precipitation falls. Cool autumn evenings, filled with the fresh aroma of warm rain, are their favorite time to appear.

Gladysh, or common milkweed, is a fairly recognizable mushroom, but it is often confused with such representatives of the same species as (Lactarius flexuosus) and red milkweed (Lactarius hysginus). But if you look closely, you can note some differences that are not immediately obvious. So, for example, the surface of the cap of the serushka is dry to the touch, the stem is solid, narrowed towards the base, and short. It tastes much sharper and sharper. And the meat-red milkweed is distinguished by its dark, terracotta color and pungent strong aroma. Gladysh also has similarities with the flaccid milkweed (Lactarius vietus), the juice of which turns gray under the influence of the external environment. And also with the gray lilac milky (Lactarius uvidus), the juice of which in the air acquires a lilac-violet hue.

Composition and beneficial properties

The nutritional value of mushrooms depends on many different conditions. For example, young varieties contain much more nutrients, and fresh ones contain almost 90% of them. The lacticaria contains such valuable ones as:, leucine and. They are easily absorbed by the body and do not spend much money on breakdown. Mushrooms contain such a useful substance as lecithin. Their number ranges from 0.1 to 0.9%. They also contain fatty acids:

• palmitic acid;
• stearic acid;
• butyric acid;
• acetic acid.

Milkweeds, like other representatives of this genus, contain phosphatides, essential oils and lipoids. In terms of carbohydrate composition, mushrooms are very close to vegetables, but there are others that are characteristic only of this class: sugar alcohols,. Their content reaches 16%. They do not contain glycogen, but they do contain glycogen, which in its composition resembles glycogen of animal origin. In mineral composition, laticifers are rich in, and. They contain things like and arsenic. They also contain substances such as mycoinulin and parodextrin, which are responsible for covering the mushrooms during long-term storage, as well as tregazolyte and lycosote, which provide their taste and nutritional value.

Some of the representatives of this class, due to their beneficial properties and valuable chemical composition, are used in the field of medicine. For example, from camelina and red camelina, the antibiotic lactarioviolin was identified during the process of secreting its milky juice, which has a negative effect on the bacteria that cause tuberculosis. Other types of lacticifers have a positive effect on cholelithiasis, acute and purulent conjunctivitis and other visual lesions. And some even contain antibiotics that inhibit the development of pathogenic bacteria, including Staphylococcus aureus.

Use in cooking

Common milkweed is a first-class mushroom for pickling and pickling. During this processing, fermentation quickly occurs in it, due to which the smoothie acquires its characteristic sourish taste, which is so valued in Russian pickles. The mushroom is quite meaty, which allows it to be used after preliminary boiling for preparing various dishes. Most of the bitterness of the milkweed disappears during heat treatment, so well-fried mushrooms can also be eaten without subjecting them to cooking beforehand. In the finished dish, such smoothies will have a piquant, spicy, slightly bitter taste, like seasoned mushrooms. Northern peoples have long revered this mushroom and often use it for culinary purposes. After all, their natural bitter taste repels pests, so milkweeds are less susceptible to attack by insect larvae and worms than other mushrooms. And since ancient times, Finland has had its own original recipe for making smoothies baked over a fire or grill.

Salting the common milkweed

Immediately before pickling, mushrooms should be soaked in water for several days. The infused water must be changed periodically. This is done in order to remove the bitterness. After this, the milkies are blanched for about 10 minutes. The correct course of the primary processing process is important, since its violation can lead to unnecessary consequences in the form of loss of the taste of the mushroom or intestinal upset. Cold and hot methods are used for salting the common milkweed. Hot is characterized by preliminary boiling of mushrooms after primary processing. The cold method skips this process.

Mushrooms in Korean

To prepare the dish you will need:

• smoothies or other bitter mushrooms;
• soy sauce;
• sugar;
• vinegar;
• ground coriander;
• garlic;
• hot red pepper;
• sesame;
• cilantro.

First boil the mushrooms several times, draining the processed water. It is advisable to leave a slight bitter aftertaste for piquancy. Season the prepared milkweed with soy sauce, add and sprinkle with vinegar. Mix all this and taste the marinade to adjust the taste. Then sprinkle generously with spices. Pre-fry in vegetable oil and pour the resulting mixture into the mushrooms. Add fresh green cilantro, mix everything and cool. After this, the Korean mushrooms are ready and can be served. Regular, non-bitter mushrooms are not suitable for this recipe, since having their own delicate taste, they will simply get lost in the spices and the dish will not give the desired taste and effect.

Harm and dangerous properties

Since the common milkweed belongs to the conditionally edible class of mushrooms, it cannot be eaten without preliminary processing. This must be done in order to neutralize the effect of bitter milky juice, which, if it enters the human body, can cause vomiting, diarrhea, and eating disorders.

Collection and storage

It is good to pick mushrooms in dry weather, since if collected in rain or damp conditions, they can spoil faster. It is best to do this in the morning, when their aroma is stronger and their structure is stronger.

Mushroom pickers must comply with several conditions:

• collect only known types of mushrooms;
• use wicker baskets in which the mushrooms are well ventilated and remain fresh longer;
• lay with their caps down, and long-legged ones sideways.
• When collecting, twist or swing, then they are easier to separate.

It must be remembered that cutting mushrooms with a knife is not recommended, otherwise this may lead to rotting of the entire mycelium.

Fresh mushrooms are a perishable product. They need to be stored in a cool, ventilated area, or in the fresh air under a canopy. Usually they are scattered in a thin layer on a specially prepared surface: on tables, clean flooring, tarpaulin. They should not be piled up, kept in barrels, or exposed to direct sunlight or high humidity. The shelf life of milkweeds before pre-treatment should not exceed four hours.

conclusions

Common milkweed, or gladysh, is a mushroom that can only be appreciated by true mushroom pickers or gourmets. But if you prepare it correctly, using preliminary primary processing of the product, it can make itself loved by the average consumer. It turns out divine when salted, but requires a long and labor-intensive preparation process. These mushrooms bear fruit for quite a long time, when other mushrooms have already faded, so in fact they have no competitors. And thanks to their high yield, they often appear on the tables of hospitable hosts and even on store shelves.

Some of the representatives of the lacticifer species have found widespread use in modern medicine. Valuable antibiotics are extracted from their milky juice, which help in the treatment of dangerous diseases such as tuberculosis and staphylococcus. Also, their beneficial properties make it possible to fight purulent eye infections and are effective against cholelithiasis.

It is important to remember how to properly collect and store these mushrooms so as not to expose yourself to the risk of poisoning or cause an eating disorder. And also, do not forget that in European countries this mushroom is considered poisonous, and only thanks to careful primary processing is it allowed to be consumed in our regions.

Taxonomy:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Incertae sedis (indefinite position)
• Order: Russulales
• Family: Russulaceae (Russula)
• Genus: Lactarius (Millary)
• View: Lactarius trivialis (Common milkweed (Gladysh))

Synonyms:

• Gladysh

• Common smoothie

• Lactarius trivialis

Milky Hat:
Quite large, 7-15 cm in diameter, young mushrooms have a compact “wheel-shaped” shape, with strongly tucked, hairless edges and a depression in the center; then gradually opens, passing through all stages, up to the funnel-shaped one. The color is changeable, from brown (in young mushrooms) or lead-gray to light gray, almost lilac, or even lilac. Concentric circles are weakly manifested, mainly at an early stage of development; the surface is smooth, in humid weather it easily becomes slimy and sticky. The flesh of the cap is yellowish, thick, brittle; The milky juice is white, acrid, not very abundant, and turns slightly green in the air. There is practically no smell.

Records:
Pale cream, slightly descending, rather frequent; with age they may become covered with yellowish spots from leaked milky juice.

Spore powder:
Light yellow.

Milky leg:
Cylindrical, of very different heights, depending on growing conditions (from 5 to 15 cm, as long as it “reaches the ground”), 1-3 cm thick, similar in color to a cap, but lighter. Already in young mushrooms, a characteristic cavity forms in the stem, quite neat, which only expands as it grows.

Spreading:
The common milkweed is found from mid-July to the end of September in forests of various types, forming mycorrhiza, apparently with birch, spruce or pine; prefers wet, mossy places, where it can appear in significant quantities.

Similar species:
Despite the richness of the color range, the common milkweed is a completely recognizable mushroom: its growing conditions do not allow it to be confused with, and its large size, color constancy (the slightly green milky sap does not count) and the absence of a strong odor distinguish it Lactarius trivialis from many small ones, purple-tinged and emitting unexpected aromas.

Edibility:
Northerners consider it very decent edible mushroom, is somehow less known here, although in vain: in salting it ferments faster than its “hard meat” relatives, very soon acquiring that indescribable sour taste for which people deify Russian salting.

Notes
Lactarius trivialis is a completely unusual mushroom for me. Where I got acquainted with mushrooms, it was not there. And where I visited from time to time, he was not there either. Only sometimes, little by little, the common milkweed showed up to me in the mosses, in swamps with crooked pine, in puny birch forests and in grassy meadows. One day I picked up half a basket of it, picked it and salted it. It seems that the rumor does not lie: the mushroom is really excellent. I really count on renewing our acquaintance next year, which is why I’m not writing here everything I know and think. There will be another reason.

In our country there are many types of mushrooms that are considered conditionally edible. These include the milkweed.

Such mushrooms are readily collected in Russia and Ukraine. They are mainly used by mushroom pickers for pickling and salting.

Description of the common milkweed

The milkweed belongs to the genus of lamellar mushrooms of the Russula family. Its name translated from Latin means “milk-giver”, “milkman”. This is due to the fact that the vessels in the mushroom pulp contain milky juice. It flows out when the fruiting body is damaged. However, during dry seasons there may be no milky sap. The mushroom has several other popular names:

As you can see in the photo, the mushroom cap is shiny, and in dry weather the dark rings are clearly visible. The color and shape of the milkweed change depending on its age. Young specimens have a convex cap, and the color is dark and bluish. Old mushrooms have a flat and even compressed cap. They have a brown or lilac color, ocher and yellow tint.

The cap of the milkweed is wide, sometimes reaching up to 22 cm in diameter. The brim of the hat is curved and wavy, almost always turning inwards. The plates on the hat are clearly visible; they are frequent and thin, sometimes wide. Their color is predominantly cream or yellow with rust-colored spots.

The height of the leg reaches from 4 to 10 cm. It has a cylindrical shape, always hollow, sometimes swollen. Its color is pale gray or light ocher. The leg is sticky and slimy.

The pulp of the milkweed is fragile and thick. It is mostly white, but near the cap it is reddish, and under the skin it is brownish. The milky juice of the mushroom tastes bitter and changes color when in contact with air. It is marked yellowish or green. It has a peculiar aroma reminiscent of fish.

Places of distribution

In Eurasia, smoothies are widespread in coniferous and deciduous forests. They prefer high humidity, so they are often found near swamps or on soil covered with moss. Such conditions are optimal for their growth and reproduction.

There are about 400 species of laticifers in the world. About 50 species are found in the CIS countries. The common lacticaria mushroom is considered the most common among all the mushrooms of the genus lacticaria. It is often found in forests:

The blue milkweed (goluba) is often found in Central and North America, as well as in Asia. The peak of fruiting of the milkweed occurs at the beginning of August. The mushroom picking period lasts until October, since at this time there is a large amount of rainfall. The best conditions for the growth and reproduction of this type of mushroom are warm autumn rains and cool evenings. Most often they are found under coniferous trees or birch trees.

Edible or inedible

Among the many types of milkweed, there are the most popular ones that are considered edible. These include:

There are also inedible and poisonous species, but they are much less common in nature. These include those species that stand out most: pink, thyroid, gray, wet, golden-sticky, bitter, lilac.

The benefits and harms of milkweeds

Young edible smoothy mushrooms contain a large amount of nutrients. Mushrooms are primarily composed of 90% water in their raw form. Mushrooms of this type contain proteins and fats, which contain valuable substances. They are easily absorbed by the body and quickly broken down. The amount of carbohydrates they have is almost the same as in vegetables.

Duplyanka mushroom is rich in vitamins and microelements. They contain the most potassium, phosphorus and calcium, as well as a lot of iodine, zinc, and copper. Mushrooms contain fiber and glycogen, but they do not contain starch. Some species contain the antibiotic lactarioviolin, which can fight tuberculosis.

Since laticifers are conditionally edible types of mushrooms, they cannot be eaten without prior processing. To make mushrooms edible, it is necessary to neutralize the bitter milky juice. If this is not done, then when such juice enters the body it causes upset, diarrhea and vomiting.

Use in cooking

If cooked incorrectly, milkweeds can be harmful to health. They are not recommended to be collected along roads and near businesses. Mushrooms absorb harmful substances from the environment. When mushrooms are not cooked correctly or fully, they cause digestive upset.

Milkers are mainly used for harvesting. Their fleshy pulp is excellent for preparing many dishes after boiling. Usually, before harvesting, they need to be soaked so that the bitter taste of the milky juice goes away. For this purpose, they are also subjected to heat treatment. Gladyshi is also prepared fried. They are fried together with onions and hot peppers after boiling.

Any edible varieties can be pickled or pickled for future use. They are pre-soaked for several days. The water is changed periodically all this time to remove the bitterness. Primary processing of mushrooms is of great importance. Due to improper preparation, the taste of the product changes and may cause stomach upset. There are two methods used for pickling: hot and cold.

Only true mushroom pickers or gourmets can truly appreciate the taste of smoothie. Prepared according to all the rules, they will also appeal to all mushroom lovers.

Many mushrooms secrete milky juice. Moreover, this category includes not only those called “milky”, but also other varieties that have this characteristic. For example, milk mushrooms include some types of milk mushrooms, saffron milk mushrooms, volnushki, as well as bitter mushrooms, rubella mushrooms, squeaky mushrooms and milkweed mushrooms. You can find their description in this material.

Mushrooms that secrete milky juice

Camphor milkweed (Lactarius camphoratus).

Family: Russulaceae (Russulaceae).

Season: Aug. Sept.

Growth: on acidic, loose soil, in moss and on rotting wood.

Description:

The plates are slightly descending, frequent, pinkish, and darken with age.

The cap is first convex with a curved edge, then spread or depressed, with a central tubercle and a ribbed edge. The flesh is loose, brittle, reddish-brown, with a pungent smell of camphor. The skin is reddish-brown, smooth, matte, hygrophanous.

The leg is brittle, velvety in the upper part, the same color as the cap.

Camphor milkweed is an edible mushroom, used salted.

Ecology and distribution:

It forms mycorrhiza with various conifers, less often with deciduous trees. Found in coniferous, mixed and deciduous forests.

Brownish milky plant (Lactarius fuliginosus).

Growth:

Family: Russulaceae (Russulaceae).

Season:

Growth: alone or in large groups.

Description:

The skin is dark brown or chocolate color, dry, velvety. The cap is thin and fragile, first convex, then funnel-shaped with a depression in the center. Sometimes radial cracks form on the cap.

The pulp is whitish, turns pink when cut, dense but fragile, with a faint fruity odor.

The leg is cylindrical, velvety, pale brown to almost white.

As you can see in the photo, the plates of this lactifer are relatively frequent, narrow, and slightly downward:

Used fresh and salted (after boiling for about 20 minutes).

Ecology and distribution:

It is found in broad-leaved and deciduous trees (with birch, oak), less often in mixed forests, on roots, in grass and in moss. Forms mycorrhiza with oak and beech.

Fragrant milkweed (Lactarius glyciosmus).

Family: Russulaceae (Russulaceae).

Season: August - October.

Growth: in small groups.

Description:

The cap of young mushrooms is convex, then flattened with a depressed center to funnel-shaped, with a tucked edge, flesh-gray in color.

The pulp is white, fresh, with a sharp aftertaste, and has a coconut smell. The milky juice is white and does not change color when exposed to air.

The stem is smooth, loose, becomes hollow with age, lighter than the cap. The plates are slightly descending, frequent, thin, flesh-colored. The stem of young mushrooms is loose, in old ones it is hollow, the same color as the cap.

The aromatic milkweed is a conditionally edible mushroom. Used after boiling for 15 minutes (the smell disappears) fresh, salted, pickled.

Ecology and distribution:

Grows in coniferous (with spruce) and mixed forests, on litter, sometimes in damp places.

Gray-pink milky plant (Lactarius helvus).

Family: Russulaceae (Russulaceae).

Season: Aug. Sept.

Growth: large and small groups.

Description:

The skin is pinkish-brown, sometimes with a gray tint. The cap is first flat, then funnel-shaped, with a curled edge and a central tubercle.

The milky sap is scanty, watery-white, does not change color in air. The plates are adherent or slightly descending along the stalk, whitish.

Pay attention to the photo - the flesh of this species of milkweed mushroom is light yellow:

The pulp has a strong spicy odor, reminiscent of chicory or lovage.

The taste is bitter.

It is considered inedible, although some use it in pickles after boiling for 25 minutes.

Ecology and distribution:

Found in mixed and coniferous (pine) forests, in damp places, along the edges of swamps, in grass, in moss, and in blueberries. Forms mycorrhiza with pine.

Hygrophoroides milkweed (Lactarius hygrophoroides).

Family: Russulaceae (Russulaceae).

Season: Aug. Sept.

Growth: single copies.

Description:

The leg is orange-brown.

The pulp is brittle, white, with a milky juice that does not change color when cut.

The cap is dry, convex, then flat or depressed, orange-brown in color. The plates are sparse, white or cream-colored, with protruding milky juice, descending.

Listed in the Red Book of Russia.

Ecology and distribution:

Grows in deciduous forests, forming mycorrhiza with oak. Distributed in East Asia (China, Korea, Japan) and North America. On the territory of Russia it is found in the Primorsky Territory.

Non-caustic milkweed (Lactarius mitissimus).

Family: Russulaceae (Russulaceae).

Season: mid-July - end of October.

Growth:

Description of the non-caustic lacticaria mushroom:

The leg is dense, then hollow, the same color as the cap.

The cap is first convex, then funnel-shaped with a small tubercle, thin.

The pulp is dense, orange, without any particular odor. The plates are adherent or descending, thin, medium-frequency, creamy. The milky juice is white, watery, does not change color in the air, non-caustic. The skin is apricot-colored, velvety, dry.

Conditionally edible mushroom. It is used salted (after a short soaking and boiling for about 15 minutes). It is better to collect young mushrooms.

Ecology and distribution:

Grows in coniferous and mixed forests (with birch, spruce), in moss and on litter. It forms mycorrhiza with birch, less often with oak and spruce.

Pale milkweed (Lactarius pallidus).

Family: Russulaceae (Russulaceae).

Season: July August.

Growth: in small groups.

Description:

The cap is first convex, then funnel-shaped and depressed. The plates descend along the stem, sometimes branched, the same color as the cap.

The stem is the same color as the cap, hollow, smooth.

The pulp is white or creamy, with a pleasant odor and slightly pungent taste. The skin is smooth, slimy, pale ocher-fawn.

Conditionally edible mushroom. Used salted along with other mushrooms.

Ecology and distribution:

Forms mycorrhiza with oak and beech. It is found quite rarely in oak forests and deciduous forests mixed with oak.

Neutral milkweed (Lactarius quietus).

Family: Russulaceae (Russulaceae).

Season: beginning of July - end of September.

Growth: more often in groups.

Description:

The plates are frequent, narrow, thin, slightly descending along the stem. The milky juice is not abundant, non-caustic, watery-white.

The pulp is dense, brittle, brownish, with a hay smell.

The cap is initially flat-convex, but with age it becomes more and more concave, with an uneven surface.

The leg is solid, then hollow, dense, brittle, the same color as the cap.

A conditionally edible mushroom, used salted after soaking for 24 hours and boiling for about 10-15 minutes.

Ecology and distribution:

It forms mycorrhizae exclusively with oak. It is found frequently and abundantly, preferring broad-leaved and mixed forests with oak, around old trees, in grass and on the forest floor.

Here you can see photos of the milkmen, the description of which is presented above:

Stunted milkweed (Lactarius theiogalus).

Family: Russulaceae (Russulaceae).

Season: July - September.

Growth: in groups.

Description:

The plates are slightly descending, sparse, the same color as the cap or lighter.

The stem is loose, later hollow, widened towards the base, the same color as the cap. The milky sap is not abundant, white, and turns yellow when dried.

The cap is initially convex, then spread out with a depression and a small tubercle in the center, reddish. The flesh is slightly sharp.

Conditionally edible mushroom. After boiling, it can be used in pickles along with other mushrooms.

Ecology and distribution:

It is found very often on acidic soils in forests of any type and on peat bogs, primarily under birch, pine and spruce trees in damp places.

Blue breast (Lactarius trivialis).

Family: Russulaceae (Russulaceae).

Season: mid-July - end of September.

Growth: in groups and alone.

Description:

The color varies from violet-gray to gray-red-yellowish.

The pulp is white or slightly creamy, fragile, soft.

The cap is flat, with a small dimple in the middle, slimy, smooth.

The leg is hollow, smooth, sticky, yellowish or the same color as the cap.

The plates descending along the stem are thin, yellowish. The milky juice is white, turns yellow in the air, bitter, with the smell of herring.

The mushroom is conditionally edible. Only consumed salted. To remove the caustic juice before salting, the mushrooms are soaked and then blanched or doused with boiling water to firm up the pulp.

Ecology and distribution:

It is found in deciduous, mixed and coniferous forests, often in damp places, in lowlands, in moss and grass, and in bushes.

Other mushrooms that secrete milky juice

Black breast (Lactarius necator).

Family: Russulaceae (Russulaceae).

Season: mid-July - mid-October.

Growth: alone and in small groups.

Description:

The cap is flat, depressed in the center, sometimes broadly funnel-shaped. The plates descending along the stem, forked-branched, frequent and thin.

The pulp is dense, brittle, white, turning gray when cut. The milky juice is abundant, white, with a very pungent taste.

The color of the cap can vary from dark olive to yellowish-brown and dark brown. The cap of young mushrooms is convex with a curled velvety edge. The stem is narrowed downwards, smooth, slimy, the same color as the cap, at first solid, then hollow.

It is used salted (soaked for 2-3 days and boiled for about 20 minutes), sometimes fresh in main courses. When salted it turns purple-burgundy. It is better to collect young mushrooms.

Ecology and distribution:

Found in coniferous (with spruce) and mixed forests (with birch), in moss, on litter, in grass, in bright places. Forms mycorrhiza with birch.

Aspen milkweed (Lactarius controversus).

Family: Russulaceae (Russulaceae).

Season: July - October.

Growth: usually in small groups.

Description:

The cap is fleshy and dense, flat-convex and slightly depressed in the center. The skin is white, sticky in wet weather. The plates are frequent, not wide, sometimes bifurcated, descending along the stem, creamy.

The pulp is whitish, dense, with a slight fruity odor.

The stem is very dense, white or pinkish. The cap of young mushrooms has curved edges.

Used salted after soaking for 1-2 days and boiling for about 10-15 minutes; less often fresh in second courses.

Ecology and distribution:

Forms mycorrhiza with willow, aspen and poplar. It grows in damp aspen and poplar forests and is quite rare. In Russia it is found mainly in the Lower Volga region.

Pepper milkweed (Lactarius piperatus).

Family: Russulaceae (Russulaceae).

Season: July – September.

Growth: in rows or circles.

Description:

The cap is initially slightly convex, then funnel-shaped, with folded edges in young specimens.

The pulp is white, dense, brittle. The milky juice is thick, sticky, white, very caustic, turns slightly yellow when dried. The skin is white, matte, smooth or slightly velvety. The plates are narrow, frequent, descending along the stem, sometimes bifurcated, there are many short plates .

The leg is white, solid, very dense, tapering at the base.

Used for pickling after preliminary soaking and boiling. Taste qualities are low.

Ecology and distribution:

It grows in damp and shaded deciduous and mixed forests, much less often in coniferous ones. Prefers well-drained clay soils.

Common camelina (Lactarius deliciosus).

Family: Russulaceae (Russulaceae).

Season: July - October.

Growth: groups and colonies.

Description:

The pulp is dense, yellowish-orange, turning green at the break.

The stem is the same color as the cap or lighter, tapering towards the base, hollow. The plates are frequent, thin, bifurcated, weakly descending along the stem, orange-red, turning green when pressed. The color of the cap varies from yellowish-ocher to dark orange. As the cap matures straightens and becomes funnel-shaped, sometimes with a small tubercle in the center. The milky juice is abundant, thick, orange in color, with a fruity aroma, sweetish, and turns green in the air. The surface of the stem is covered with small pits.

The cap of young mushrooms is convex with rolled edges.

One of the most nutritious and easily digestible edible mushrooms by the human body. It is used fresh (after scalding with boiling water), salted (dry, ready to eat in 7-15 days), pickled. In preparations it may acquire a greenish color. After drinking it, the urine turns red.

Ecology and distribution:

Grows in young spruce forests, in young spruce plantings, in light, sometimes damp, places, in grass and moss (spruce form) or in young pine forests, in rare light forests, on sandy soil, in dry places (pine form) . Forms mycorrhiza with spruce, pine and other species.

Bitterweed (Lactarius rufus).

Family: Russulaceae (Russulaceae).

Season: end of June - end of October.

Growth: in groups and alone.

Description:

A cone-shaped tubercle stands out in the center of the cap. The skin is brownish-red in color, smooth, and becomes shiny and sticky in wet weather. The edges of the cap are thin and folded inward.

The stem is reddish in color, matte, covered with whitish fluff. The cap of young mushrooms is bell-shaped, then flat, in old ones it is slightly depressed.

The pulp is dense, brittle, with a peppery taste. The plates are frequent, not wide, descending along the stem. The milky juice is white, thick, pungent.

It is used salted, less often pickled after soaking for 2-3 days and boiling for about 15 minutes.

Ecology and distribution:

Forms mycorrhiza with conifers and birch. Often found in coniferous forests, usually on acidic soils. One of the most common milkies. Refers to the species that most actively accumulate radioactive cesium-137.

Rubella (Lactarius subdulcis).

Family: Russulaceae (Russulaceae).

Season: early July - October.

Growth: in groups.

Description:

The cap is dense, but brittle, at first convex, then flat and slightly depressed. The skin is brown, matte, smooth or slightly wrinkled.

The pulp is fragile, with a slight smell of a crushed bug, bitter in taste. The milky juice is watery-white, sweetish at first, but immediately begins to taste bitter. The plates are frequent, narrow, slightly downward.

Leg with longitudinal fleecy stripes.

A conditionally edible mushroom, used salted, sometimes pickled. It is better to collect young mushrooms.

Ecology and distribution:

It forms mycorrhiza with deciduous trees, mainly beech and oak. Grows in deciduous forests, in moss, on litter, sometimes in damp places.

Pink trumpet (Lactarius torminosus).

Family: Russulaceae (Russulaceae).

Season: end of June - October.

Growth: in groups.

Description:

The pulp is white, with a pungent taste.

The cap of young mushrooms is first convex, then increasingly flat, with a deep depression in the center. The skin is covered with villi, arranged in uneven concentric circles, slightly mucous, pale or gray-pink.

The stalk is very strong and hard, solid in youth, then everything is hollow, pale pink in color. The milky juice is abundant, sharp, white. The plates are frequent, descending along the stalk, interspersed with intermediate plates.

It is used salted (needs to be soaked for 2-3 days and boiled for 15-20 minutes), less often pickled, sometimes fresh in main courses. In preparations it turns yellow.

Ecology and distribution:

Forms mycorrhiza with birch (mainly with old trees). Distributed in deciduous and mixed (with birch) forests, sometimes in damp places.

Violin (Lactarius vellereus).

Family: Russulaceae (Russulaceae).

Season: mid-July - end of September.

Growth: alone and in groups.

Description:

The skin is white, all covered with white fluff. The plates are whitish, sparse, narrow, interspersed with plates. The cap can acquire a yellowish or reddish-brown tint.

The pulp is white, firm, with a faint pleasant odor and pungent taste.

The leg is strong, dense, white in color. The cap is fleshy, dense, first convex, then funnel-shaped, with edges that are bent in young mushrooms, and then spread out and wavy.

The mushroom is edible, but even young mushrooms can be tasteless and hard. Used in salted form; requires soaking for 2-3 days and boiling for 20 minutes.

Ecology and distribution:

Often found in deciduous and mixed forests. It forms mycorrhiza with birch, less often with trees of other species.

Milkweed (Lactarius volemus).

Family: Russulaceae (Russulaceae).

Season: August - October.

Growth: alone and in small groups.

Description:

The skin is smooth, finely fibrous, then bare, dull orange. The cap is fleshy, rounded, then prostrate, slightly depressed in the center, dense, with a downward curved edge. The plates are slightly descending, narrow, frequent, slightly branched. The color is whitish; When touched, bright brown spots form.

The pulp is whitish, sweet in taste; in old mushrooms it has a herring smell.

The leg is velvety, slightly tapering downwards. The color is the same as the cap, or lighter. Milky juice, sticky, white, turns grayish-brown in air.

In the West it is considered a delicacy, but not popular in Russia. It is used salted, pickled, and can be fried. It is recommended to pre-boil to remove unpleasant odors.

Ecology and distribution:

Forms mycorrhiza with coniferous and deciduous species. Grows in deciduous, coniferous and mixed forests, in damp places.