Mushroom mushroom: description, recipes, false and edible species. Milky mushroom: a description of the species Milky Mayor

In the forests, poisonous lactic acid is found everywhere - this is a mushroom dangerous to human health, which should not fall into the mushroom picker's basket. Distinguish and identify inedible mushrooms milkers will help the descriptions that are presented on this page. Photos of lactic mushrooms accompany all the proposed botanical characteristics of the species.

Milky thyroid

The cap is 3-5 (10) cm in diameter, convex at first, then flatly procumbent, concavely procumbent with age, sometimes with a tubercle in the center, with a folded hairy margin. The skin is mucous or sticky, often with an indistinctly expressed one concentric zone, ocher-yellow, brownish-yellow, becomes from lilac-gray to brownish-violet when pressed. The plates are attached, shortly descending, moderately frequent, narrow with plates, cream, turn lilac when pressed, then become lilac-gray, brownish. The milky juice is white, rapidly turning purple in the air, at first plentiful, may disappear with time, the taste is changeable: from sweet through bitter to caustic. Leg 3-5 (8) x 0.5-1.5 cm, cylindrical or expanding towards the base, hard, hollow, slimy, of the same color as the cap. The pulp is dense, white, quickly turning purple in the cut, the taste is sweetish at first, with time it becomes caustic-bitter, with a pleasant smell. spore powder cream.

The thyroid milky forms an association and. Grows in deciduous forests large groups, rarely, in August - October. Inedible.

Milky golden milky

The cap is 4-8 cm in diameter, thinly fleshy, flat, soon funnel-shaped, with a folded, then straight, thin, smooth edge. The skin is sticky in wet weather, then dry, naked, smooth, light terracotta, cream, ocher-orange, fawn, with discontinuous buffy zones, which are almost invisible in mature specimens. The plates are descending, frequent, narrow, with plates, white, becoming ocher-cream. The milky juice is white, quickly becomes lemon-yellow in the air, and tastes pungent and caustic. Leg 3-7 X 0.7-1.5 cm, cylindrical or club-shaped, brittle, hollow, dry, glabrous, smooth, light buffy, with dark buffy lacunae, hairy at the base. The pulp is friable, fragile, creamy, spicy in taste, without any special smell. Creamy spore powder.

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

Milky dark brown

Cap 3-6 (10) cm in diameter, flat-convex, then wide-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 the young state of the same color as the hat, with age they are grayish-ocher, ocher-yellow, powdered with spore mass, turn pink when pressed. The milky juice is white, turns red in the air, tasteless at first, then bitter. Leg 3-8 x 0.5-2 cm, cylindrical, often narrowed towards the base, hard, made or hollow, thin-velvety, smooth, of the same color with a cap or a tone lighter, becomes dirty red when pressed. The flesh is dense, white, reddening in the cut, with a slightly bitter taste, without much odor.

Dark brown milky forms an association with birch (Betula L.). It grows in deciduous and mixed forests, in small groups, growing together at the base of several basidiomas, infrequently, in August - September. Inedible.

Milky pale sticky

The hat is 3-5 cm in diameter, convex, then funnel-shaped, prostrate, unevenly wavy, with a lowered edge. The skin is smooth, slimy, becomes glossy when dry, from flesh-pink to dark yellow, with a violet or lilac tint, slowly becomes dirty gray or blackens when pressed. 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 plentiful, bitter, after some time burning-sharp. Leg 3-6 x 0.7-1.5 cm, slightly curved, narrowed down, slightly flattened, longitudinally striated, slimy, one tone lighter than the cap. The flesh is whitish, slowly turning yellow in the air, with a burning taste and an apple smell. Spore powder is yellowish.

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

milky gray

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

The skin is dry, felt-scaly, pinkish-buff, terracotta, the scales are lead-gray, with age they become the same color as the surface of the cap. The plates are descending, frequent, forked, with plates, pinkish-buff. The milky juice is white and does not change in air. Leg 3-7 x 0.4-0.9 cm, cylindrical, sometimes expanded towards the base, brittle, hollow, felt, of the same color with a cap, white-pubescent at the base. The flesh is white or slightly yellowish, tastes slowly spicy, without much odor. Spore powder is yellowish.

Gray milky forms an association (Alnus incana (L.) Moench) and birch (Betula L.). It 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-prostrate, 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 naked with age, cracking, yellowish-clay-brownish or brownish-brown, lilac-pinkish-grayish, pinkish-ocher-grayish, without zones. The plates are descending, thin, frequent, whitish, yellowish, creamy-buffy, buffy. The milky juice is watery-white, scanty, does not change in the air, the taste is from sweetish to bitterish. Leg 5-9 x 0.5-2 cm, smooth or slightly swollen, usually hollow by maturity, of the same color with a cap, lighter above, with powdery coating, below with whitish fibers. The flesh is whitish-yellow, thin, brittle, with a sweetish taste and smell of coumarin, which is enhanced by drying. Spore powder is light cream.

The pink milky forms an association with spruce (Picea A. Dietr.), pine (Pinus L.) and birch (Betula L.). It 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, thinly fleshy, depressed, funnel-shaped, with a papillary tubercle and at first lowered, soon a straight wavy edge. The skin is dry, bare, smooth, from chestnut to olive brown, darker in the middle, lighter towards the edge, fading to almost white. The plates are slightly descending, frequent, narrow, with plates, at first reddish-ocher, becoming dirty rusty-brown with age, often covered with spore mass. The milky juice is watery-whitish, in the air after a few minutes it becomes dark yellow, with a burning-acrid taste. Leg 3-5 (7) x 0.4-0.8 cm, cylindrical, strong, becomes hollow with age, smooth, of the same color as the cap, covered with white mycelium at the base. The flesh is brittle, light ocher, reddish in the stalk, becoming sulfur-yellow in the cut, pungent in taste, with a slight pleasant smell. With FeSO4 it turns olive brown after a while. Spore powder is creamy.

Forms an association with spruce (Picea A. Dietr.). It 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, thinly 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, buffy. The milky juice is watery-white, does not change color in the air, with a mild taste, although after some time it can become bitter. Leg 3-5 x 0.4-0.6 cm, club-shaped, brittle, hollow, naked, smooth, of the same color as the cap. The pulp is loose, white, creamy, tastes fresh, slow sharp, odorless. Spore powder is ocher.

The bitter milkweed forms an association with oak (Quercus L.) and birch (Betula L.). It 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, thinly fleshy, at first flat, then flat-prostrate with a sharp papillary tubercle. The edge is lowered at first, then becomes straight, sharp, smooth. The skin is dry, finely felt-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-buff. The milky juice is white, the color does not change in the air. Leg 3-7 x 0.4-1 cm, cylindrical, sometimes expanded towards the base, brittle, hollow, pinkish-buff. The flesh is whitish, initially sweetish in taste, then slowly spicy, without much odor. The spore powder is white (in young specimens) to cream (in old ones).

The lilac milky forms an association with alder (Alnus Mill.). It 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, in wet weather slimy, pale grayish or almost white, without zones, when dried - grayish-brown, yellowish-brown, with barely noticeable zones. The plates are descending, frequent, narrow, with plates, cream, lilac when injured 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, purple. The pulp is dense, white, quickly turning purple in the air, the taste is slowly bitter-sharp, odorless. Spore powder is ocher.

Milkweed (moist) forms an association with birch (Betula L.), pine (Pinus L.) and willow (Salicx L.). It grows in damp coniferous and mixed forests, in large groups, rarely, in August - September. Inedible.

Milky prickly

The cap is 2.5-4 (6) cm in diameter, very thin-fleshy, with thin veins on the surface, at first flat, then flat-procumbent, depressed, with a sharp papillary tubercle. Edge thin, slightly ribbed, lowered, may straighten with age. The skin is pinkish-red to lilac-carmine-red, dry, felt-coarse-scaly (scales up to 2 mm in height). The plates are shortly descending, narrow, thin, frequent, forked, with plates, pinkish-buff, turning olive brown when pressed. The milky juice is white, does not change in the air, quite plentiful, at first it has a mild taste, later it is a little bitter. Leg 3-5 x 0.2-0.8 cm, lilac-pink, never has an ocher tone in color, cylindrical, slightly narrowed towards the base, first made, becomes hollow with age. The flesh is whitish to pale ocher, turning greenish when pressed, with a mild taste, without much odor. Spore powder is light ocher.

The prickly milky forms an association with birch (Betula L.) and alder (Alnus Mill.). It grows in humid deciduous and mixed forests, in groups, among sphagnum, infrequently, in July - September. Inedible.

milky watery milky

The cap is 2-4 cm in diameter, thinly 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, with reddish-brown spots. The milky juice is watery-white, does not change in the 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 any special smell.

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

look poisonous milky in the photo and remember it so as not to take it in the forest:

Mushrooms of the genus Milky belong to the Syroezhkov family. Their edibility category is low (3-4), however, despite this, milkers were traditionally revered in Rus'. They are still being harvested, especially those varieties that are suitable for salting and pickling. In the mycological classification, there are about 120 species of Lactarius, about 90 of them grow in Russia.

The first lactic ones to grow in June are non-caustic and pale yellow ones. All lactic mushrooms are edible mushrooms, and they can be distinguished by the presence of juice at the cut points or breakages. However, they, like milk mushrooms, become edible after preliminary soaking in order to eliminate bitterness. They grow in groups.

The September milkers occupy large spaces compared to the August ones, getting closer and closer to swampy places, rivers and canals.

Milk mushrooms and milk mushrooms in October change color greatly after the first frost. This change is so strong that it is difficult to distinguish between them. It is possible to use in food, soak and salt only those milkers that have not changed their appearance and properties under the influence of frost.

You can find photos and descriptions of lactic mushrooms of the most common species on this page.

Lactarius mitissimus habitats: mixed and coniferous forests. They form mycorrhiza with birch, less often with oak and spruce, grow in moss and on litter, singly and in groups.

Season: July-October.

The cap has a diameter of 2-6 cm, thin, convex at first, later prostrate, becoming depressed in old age. There is often a characteristic tubercle in the center of the cap. The central region is darker. A distinctive feature of the species is the bright color of the hat: apricot or orange. The cap is dry, velvety, without concentric zones. The edges of the cap are lighter.

As you can see in the photo, the leg of this lactic mushroom is 3-8 cm tall, 0.6-1.2 cm thick, cylindrical, dense, then hollow, of the same color with a cap, lighter in the upper part:

The flesh of the cap is yellowish or orange-yellowish, dense, brittle, with a neutral odor. Under the skin, the flesh is pale yellow or pale orange, without much odor. The milky juice is white, watery, does not change color in the air, not caustic, but slightly bitter.

The plates, adherent or descending, thin, of medium frequency, slightly lighter than the cap, pale-orange, sometimes with reddish spots, slightly descending to the stem. The spores are creamy-buff in color.

Variability. Yellowish plates become bright ocher over time. The color of the cap varies from apricot to yellowish-orange.

similarity to other species. The milky one is similar to brown milkweed (Lactatius fuliginosus), in which the color of the cap and legs is lighter and a brownish-brown color is preferable, and the leg is shorter.

Cooking methods:

Milky pale yellow

Pale yellow milkweed (Lactarius pallidus) habitats: oak forests and mixed forests, grow in groups or singly.

Season: July August.

The cap has a diameter of 4-12 cm, dense, convex at first, later flat-prostrate, slightly depressed in the middle, mucous. A distinctive feature of the species is a pale yellow, pale buff or buffy-yellow hat.

Pay attention to the photo - this lactic cap has an uneven color, there are spots, especially in the middle, where it has a darker shade:

The edge of the cap often has a strong striation.

The stem is 3-9 cm tall, 1-2 cm thick, hollow, the color is the same as that of the cap, cylindrical in shape, in mature ones it is slightly club-shaped.

The flesh is white, with a pleasant smell, the milky juice is white and does not change color in the air.

The plates are frequent, weakly descending along the stem or adherent, yellowish, often with a pinkish tinge.

Variability. The color of the cap and stem can vary from pale yellow to yellowish-buff.

similarity to other species. The pale yellow milky is similar to the white milky (Lactarius mustrus), whose cap color is white-gray or white-cream.

Cooking methods: edible after pre-soaking or boiling, used for salting.

Milky neutral

Habitats of the neutral milkweed (Lactarius quietus): mixed, deciduous and oak forests, growing singly and in groups.

Season: July-October.

The cap has a diameter of 3-7 cm, sometimes up to 10 cm, at first convex, later prostrate, becoming depressed in old age. A distinctive feature of the species is a dry, silky, mauve or pinkish-brown hat with prominent concentric zones.

Leg 3-8 cm high, 7-15 mm thick, cylindrical, dense, then hollow, cream-colored.

The flesh of the cap is yellowish or light brown, brittle, the milky juice does not change color in the light.

The plates are adherent and descending on the stem, frequent, cream or light brown, later becoming pinkish.

Variability: the color of the cap can vary from pinkish brown to reddish brown and creamy lilac.

similarity to other species. According to the description, the neutral milker looks like a good edible oak milkweed (Lactarius zonarius), which is much larger and has fluffy, curled-down edges.

Cooking methods: salting or pickling after pre-treatment.

Milky fragrant

Habitats of fragrant milkweed (Lactarius glyciosmus): coniferous and mixed forests,

Season: Aug. Sept.

The cap has a diameter of 4-8 cm, dense, but brittle, shiny, first convex, later flat-prostrate, slightly depressed in the middle, often with a small tubercle in the center. The color of the cap is brownish-gray with a purple, yellowish, pinkish tint.

Leg 3-6 cm high, 0.6-1.5 cm thick, cylindrical, slightly narrowed at the base, smooth, yellowish.

The pulp is fragile, brownish or reddish-brown. The milky juice is white, turns green in the air.

The plates are frequent, narrow, slightly descending, light brown.

Variability. The color of the cap and stem can vary from gray-brown to reddish-brown.

similarity to other species. The fragrant milky is similar to the umber milky, in which the cap is umber, gray-brown, the flesh is white, it turns brown on the cut, and does not turn green. Both mushrooms are used salted after preliminary boiling.

Cooking methods: edible mushroom, but requires preliminary mandatory boiling, after which it can be salted.

milky lilac

Lilac milkweed (Lactarius lilacinum) habitats: broad-leaved with oak and alder, deciduous and mixed forests, grow singly and in groups.

Season: July - early October.

The cap has a diameter of 4-8 cm, at first convex, later convex-prostrate with a concave middle. The distinguishing feature of the species is lilac-pink color caps with a brighter middle and lighter edges. The cap may have slightly visible concentric zones.

Leg 3-8 cm high, 7-15 mm thick, cylindrical, sometimes curved at the base, at first dense, later hollow. The color of the stem varies from whitish to yellow-cream.

The flesh is thin, whitish-pinkish or lilac-pink, non-corrosive, slightly pungent, odorless. The milky juice is plentiful, white, in the air it acquires a lilac-greenish color.

The plates are frequent, straight, thin, narrow, adherent and slightly descending along the stem, first cream, later lilac-cream with a purple tint.

Variability: the color of the cap can vary from pinkish brown to reddish cream, and the stalk from creamy brown to brown.

similarity to other species. The milky lilac is similar in color to smooth, or common milkweed (Lactarius trivialis), which is distinguished by rounded edges and pronounced concentric zones with a purple and brown tint.

Cooking methods: salting or pickling after pre-treatment.

Milky gray-pink

Habitats of the gray-pink milkweed (Lactarius helvus): deciduous and mixed forests, in swamps in moss among birches and firs, in groups or singly.

Season: July-September.

The hat is large, 7-10 cm in diameter, sometimes up to 15 cm. At first it is convex with curved edges down, silky fibrous with a depression in the middle. There is sometimes a small bump in the center. Edges straighten at maturity. Distinctive feature species are gray-pink, fawn, gray-pink-brown, gray-brown hat and a very strong smell. The surface is dry, velvety, without concentric zones. Dried mushrooms smell like fresh hay or coumarin.

The leg is thick and short, 5-8 cm high and 1-2.5 cm thick, smooth, hollow, gray-pink, lighter than the cap, whole, strong in youth, lighter in the upper part, powdery, later red-brown.

The flesh is thick, brittle, whitish-yellow, with a very strong spicy smell and a bitter and very burning taste. The milky juice is watery, in old specimens it may be completely absent.

Records of medium frequency, slightly descending on the stem, lighter than the cap. Spore powder is yellowish. The color of the plates is yellow-ocher with a pinkish tinge.

similarity to other species. By smell: spicy or fruity, grey-pink milky can be confused with oak milky (Lactarius zonarius), which is distinguished by the presence of concentric zones on a brownish cap.

Cooking methods. Milky gray-pink according to foreign literature are considered poisonous. In domestic literature, they are considered of little value due to their strong odor and are conditionally edible after processing.

Conditionally edible due to the strongly burning taste.

Milky camphor

Camphor milkweed (Lactorius camphoratus) habitats: deciduous, coniferous and mixed forests, on acidic soils, often among moss, usually grow in groups.

Season: September October.

The cap has a diameter of 3-7 cm, fragile and soft, fleshy, convex at first, then prostrate and slightly depressed in the middle. A distinctive feature of the species is a well-defined tubercle in the center of the cap, often ribbed edges and a juicy red-brown color.

Leg 2-5 cm tall, brown-reddish, smooth, cylindrical, thin, sometimes narrowed at the base, smooth in the lower part, velvety in the upper part. The color of the stem is lighter than that of the cap.

The pulp is dense, sweet in taste. The second distinctive property of the species is the smell of camphor in the pulp, which is often compared to the smell of a crushed bug. When cut, the pulp exudes white milky sweetish juice, but with a sharp aftertaste that does not change color in the air.

The plates are very frequent, reddish-brown in color, wide, with a powdery surface, descending along the stem. Spores are creamy white, elliptical in shape.

Variability. The color of the stem and cap varies from reddish brown to dark brown and brown red. The plates can be ocher or reddish in color. The flesh may have a rusty color.

similarity to other species. Camphor milky is similar to rubella (Lactarius subdulcis), which also has a reddish-brown cap, but does not have a strong camphor smell.

Cooking methods:

milky coconut

Habitats of coke milkweed (Lactorius glyciosmus): deciduous and mixed forests with birches, growing singly or in small groups.

Season: September October.

The cap has a diameter of 3-7 cm, fragile and soft, fleshy, convex at first, then prostrate and slightly depressed in the middle. A distinctive feature of the species is a gray-ocher hat with lighter thin edges.

Leg 3-8 cm high, 5-12 mm thick, cylindrical, smooth, slightly lighter than the cap.

The flesh is white, dense, with the smell of coconut, milky juice does not change color in the air.

The plates are frequent, light cream with a pinkish tinge, slightly descending on the stem.

Variability. The color of the cap varies from gray-ocher to gray-brown.

similarity to other species. The coconut milky is similar to the purple milky (Lactarius violascens), which is distinguished by a grayish-brown color with pale pinkish spots.

Cooking methods: salting after soaking or boiling.

Milky wet, or gray lilac

Wet milkweed (Lactarius uvidus) habitats: deciduous forests with birch and alder, in damp places. Grow in groups or singly.

Season: July-September.

The cap has a diameter of 4-9 cm, sometimes up to 12 cm, at first convex with an edge bent down, then prostrate, depressed, smooth. A distinctive property of the species is a strongly sticky, glossy and shiny cap, pale yellow or yellowish-brown, sometimes with small brownish spots and slightly prominent concentric zones.

Leg 4-7 cm long, 7-15 mm thick, pale yellow with yellowish spots.

Volnushki. Their name comes from the Latin word, which in translation means "milk" or "giving milk." 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 eaten after undergoing additional processing, such as salting or pickling. Such mushrooms are called conditionally edible. The mushroom about which the story will go is just one of them - the common milkweed.

a brief description of

Milkweed, smooth, spurge, hollow, podolshanka, blue breast, smoothie ... This mushroom has quite a few names. It belongs to the numerous species of milkers, the russula family. The main difference between mushrooms of this seeing is the release of pulp or a spore-bearing layer of juice, similar to. Milky fruits have a specific bitter taste. Like many other representatives of this species, smooth mushroom is considered a conditionally edible mushroom. Mycologists attributed it to this species, since it requires additional processing before use and has some cooking restrictions.

In European cuisine, where everyone likes to use it in its natural, raw form, the common lactic acid is classified as poisonous mushrooms and prohibited from 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, such mushrooms can be eaten.

The milky one has a rather wide hat, sometimes reaching up to 18 cm in diameter. Just one of its names - smooth - got it precisely because of the smooth, fleshy hat. When it rains, it becomes slippery. In young mushrooms, it is more convex, and with age it settles and is pressed. The color varies from purple-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 straight, cylindrical in shape. Has the same color as the hat. With age, it loosens and becomes hollow. The lactiferous plates are often light, when damaged they get a dark grayish color, mainly due to the milky juice. The smooth pulp is dense, strong, white in color with a slight creamy tint. The juice that stands out from it is white, milky in color. When dry it becomes olive-yellow. The pulp is very bitter in taste and has a specific smell. Spores are elliptical with ridge-like or warty ornamentation. Spore powder is pale, yellowish or cream in color.

Distribution sites and similar species

Gladysh are widely distributed in deciduous and coniferous forests 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 will be the most optimal. The common milkweed is one of the most common species of the milky genus. It grows in temperate latitudes, so it can be found with equal success in the forests of Europe, and in Siberia, and in the Urals, and even in the Far East. The peak of smooth fruiting occurs at the beginning of August and lasts until the end of October - the time when the largest number precipitation. Cool autumn evenings, filled with the aroma of the freshness of warm rain - this is their favorite time of appearance.

Smooth, or common lactic, a fairly recognizable mushroom, but it is often confused with such representatives of the same species as (Lactarius flexuosus) and meat-red lactic (Lactarius hysginus). But if you look closely, you can notice some, not immediately evident, differences. 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 milker is distinguished by a dark, terracotta color and a corrosive strong aroma. The smoothness also has a resemblance to the sluggish lactic (Lactarius vietus), the juice of which, under the influence of the external environment, turns into gray. And also with the gray lilac milky (Lactarius uvidus), the juice of which in the air acquires a lilac-violet hue.

Composition and useful properties

The nutritional value of mushrooms depends on the variety various conditions. For example, young varieties contain much more nutrients, and fresh ones contain almost 90% . The lactic acid contains such valuable ones as:, leucine and. They are easily absorbed by the body and do not spend much on breaking down. 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.

Milky, 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, but glycogen is present, which in its composition resembles glycogen of animal origin. IN mineral composition milkers are rich, and. Contain and such as, and arsenic. They also contain substances such as mycoinulin and parodextrin, which are responsible for coating mushrooms during long-term storage, as well as tregasolite and lycosote, which provide their taste and nutritional value.

Some of the representatives of this class, due to their useful properties and valuable chemical composition used in the field of medicine. So, for example, the antibiotic lactarioviolin, which has Negative influence bacteria that cause tuberculosis. Other types of lactic acid have a positive effect on gallstone disease, acute and purulent conjunctivitis, and other visual impairments. And some even contain antibiotics that inhibit the development of pathogenic bacteria, including Staphylococcus aureus.

Application in cooking

Milkweed is a first-class mushroom for pickling and pickling. In the process of such processing, fermentation proceeds quickly in it, due to which smoothness acquires its characteristic sour taste, which is so valued in Russian pickles. The mushroom is quite fleshy, which allows it to be used after preliminary boiling for cooking various dishes. Most of the bitterness of the lactic acid disappears during heat treatment, so well-done mushrooms can also be eaten without being boiled first. In the finished dish, such smoothies will have a piquant spicy, slightly bitter taste, like seasoned mushrooms. northern peoples this mushroom has long been revered and often used for culinary purposes. After all, their natural bitter taste repels pests, so milkers are less susceptible to damage by insect larvae and worms than other fungi. And in Finland for a long time there has been its own original recipe cooking smoothies baked on a fire or grill.

Salting lactic acid

Immediately before pickling, mushrooms should be soaked in water for several days. The water that has been infused at the same time needs to be changed periodically. This is done in order to eradicate bitterness. After that, the milkers blanch 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 taste of the fungus 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 omits 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.

Mushrooms pre-boil several times, draining the processed water. It is desirable to leave a slight bitter aftertaste for piquancy. Fill prepared milkers soy sauce, add and sprinkle with vinegar. Mix all this and try the marinade to adjust the taste. Sprinkle generously with spices afterwards. fry in advance vegetable oil and pour the resulting mixture into the mushrooms. Add fresh green cilantro, stir and set aside. After that, the Korean-style mushrooms are ready and can be served at the table. Ordinary, not bitter mushrooms are not suitable for such a recipe, because having their own delicate taste they will simply get lost in spices and the dish will not give the desired taste and effect.

Harm and dangerous properties

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

Collection and storage

It is good to pick mushrooms in dry weather, as they can spoil faster if they are picked in rain or damp. It is best to do this in the morning when their flavor is stronger and the texture is firmer.

Mushroom pickers must comply with several conditions:

• collect only known species mushrooms;
• use wicker baskets in which mushrooms are well ventilated and stay fresh longer;
• lay with hats down, and long-legged - 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 it can lead to decay of the entire mycelium.

Fresh mushrooms are a perishable product. Store them in a cool, ventilated area, or fresh air under a canopy. Usually they are scattered in a thin layer on a specially prepared surface: on tables, clean flooring, tarpaulin. Do not pile them up, keep them in barrels, expose them to direct sunlight or high humidity. The shelf life of milkers before pre-treatment should not exceed four hours.

conclusions

The common milky, or smooth, is a mushroom that only true mushroom pickers or gourmets can appreciate. But if it is cooked correctly, using the preliminary primary processing of the product, it can make itself fall in love with the average consumer. It turns out divine in a salted form, but for this it requires a long and laborious preparation process. These mushrooms bear fruit for quite a long time, when other mushrooms are already moving away, so in fact they have no competitors. And due to their high yield, they often appear on the tables of hospitable hosts and even on store shelves.

Some of the representatives of the lactic species have found wide application in modern medicine. Valuable antibiotics are extracted from their milky juice, which help in the treatment of such unsafe diseases as tuberculosis and staphylococcus aureus. Also, their beneficial properties allow you to fight purulent infections of the eyes and are effective in 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 causing an eating disorder. And also, do not forget that in European countries this mushroom is poisonous, and only thanks to careful primary processing, it is allowed to be used in our regions.

This genus combines mushrooms with fleshy and fragile fruiting bodies. When broken, milky juice of various colors is released. Sometimes, when in contact with air, the color of the milky juice changes, which is a systematic feature. From this comes the generic Latin name"milky". The cap is homogeneous, with a stem and does not separate from it. At the beginning of development, the cap is flat-rounded, then usually funnel-shaped with a wrapped or straight edge. Hat and brim can be dyed. The stalk is usually central, rarely eccentric, often hollow. The plates are usually adherent, descending.

The milky ones grow only in the forest or along the edges of the forest and in the meadows, where there are still roots of various trees. Thus, milkers are also found in parks, as well as near separately growing trees. For example, a black breast and a pink wave are associated with a birch and a pine, a camelina and a gray mushroom with a pine, a sluggish milky with a birch, and a blue breast with a spruce. Sometimes lactic circles form "witch circles".

Some lactic acid is used in medicine. There is information about the use in medicine camelina(Lactarius deliciosus) and bittersweet(L. rufus). According to AN Shivrina (1965), the antibiotic lactarioviolin, which reduces the oxidation of fats, was isolated from the camelina and closely related L. sanguifluus with red milky juice.

IN traditional medicine Lithuanian SSR as a remedy use pepper pepper(L. piperatus).

Milky is common in the European part of the USSR, in Yakutia, in the Far East, in Central Asia. In addition to our country, milky is found in North America, East Asia.

Ginger(L. deliciosus) is well distinguished from other mushrooms. Its cap is rounded-convex, then wide-funnel-shaped, 3-11 cm in diameter, at first with a slightly curved, later with a straight edge. The skin is smooth, moist, sticky, with concentric darker zones. The flesh is orange, then turning green. The milky juice is orange-yellow, sweet, slightly pungent, with the smell of resin, turns green in the air. The plates are yellow-orange, turn green when pressed, adherent, notched or slightly descending, frequent, narrow, sometimes branched. Leg 2-8 cm high, cylindrical, hollow, brittle, one-colored with a hat (Table 45).

Ginger is an edible mushroom of the first category. Used fresh, salted, pickled.

Serushka(L. flexuosus) has a cap at first convex, then funnel-shaped, 5-15 cm in diameter, grayish-lead, grayish-violet, with delicate, dark zoning. The cap is wet, sticky or dry, shiny, finely hairy. Its edge is curved, lighter, slightly fluffy. The pulp is dense, white. The milky juice is white, very caustic, does not change color when exposed to air. When the fungus is wounded, the juice forms non-hardening droplets.

The mushroom is edible and belongs to the 3rd category. It is used in salt form. It occurs in mixed, as well as in birch and aspen forests, singly or in small groups.

Black breast(L. necator) is distinguished by the following features. Its hat is strong, convex, then broadly funnel-shaped, with a wrapped hairy margin 5-30 cm in diameter, greenish or dark brown, black, with inconspicuous zones. The flesh is brittle, whitish, darkens when exposed to air. The milky juice is white, caustic. In wet weather, drops of liquid accumulate on the cap of the mushroom.

The mushroom is edible, it belongs to the 3rd category, it is used for salting. When salted, the hat acquires a wine-red color.

It occurs mainly in birch and mixed forests, on sandy and loamy soils. Quite often whole nests. The mushroom is found from July to October.

At pepper mushroom(L. piperatus) the hat is initially rounded-convex, with a wrapped edge, then broadly funnel-shaped, with a straight edge, pure white, then with a yellowish tint, 5-20 cm in diameter, dry, smooth, naked. When pressed and damaged, bluish-green or grayish-greenish. The flesh is white, then slightly yellowish, even light grayish green. The milky juice is white, turns green on contact with air, and is very caustic.

The mushroom is edible, but it belongs to the 4th category, it is consumed in a salty form.

The mushroom is found in deciduous, mainly oak forests.

Belyanka(L. pubescens) - a mushroom that is very similar to a pink wave, but differs from it in a hat with a diameter not exceeding 7 cm, lack of zoning and white or cream color.

At first, the white cap is convex, then flat, depressed in the center, white, later slightly pinkish, woolly-fluffy, salmon-buffy in the center. The flesh is white, with a pinkish tinge under the cuticle. The milky juice is white, but does not change color when it comes into contact with air, it is very caustic. The plates are white, slightly pinkish.

The mushroom is edible, it belongs to the 2nd category, it is used in a salty form.

The whitefish is found in various forests, mainly in the young growth of birch forests and on the edges. Relatively rare and not abundant in August and September.

real breast(Lactarius resimus) - famous mushroom in Russian cuisine. Its cap is fleshy, dense, at first flat, depressed in the center, with a curled shaggy edge, funnel-shaped, 7-10 cm in diameter; the skin is slightly slimy, milky white, ivory or yellowish, with weak areas or without them, sometimes with brownish spots. The flesh is white, firm and brittle. The milky juice is white, turning yellow in the air, caustic, with a pleasant "bulky" smell. The plates are white, then yellowish. The leg is white, hollow, sometimes with yellowish spots.

The mushroom is edible and belongs to the 1st category. It is used only for salting. After salting, the mushroom acquires a bluish tint.

The real mushroom is found in birch and pine-birch forests with linden undergrowth in fairly large groups ("flocks"), from July to September. Mandatory mycorrhizal mushroom with birch.

bitterness(L. rufus) has a cap flat-convex, then funnel-shaped, almost always with a conical tubercle in the center, 3-11 cm in diameter. It is dry, silky, red-brown. The flesh of the mushroom is white at first, then red-brown, dense, without much odor. Milky juice is white or colorless, very caustic. The plates are at first pale reddish-yellowish, then reddish-brown, often with a whitish coating of spores. The leg is light reddish-brown, at the base with a whitish mycelium felt.

The mushroom is edible. It belongs to the 4th category. Use bitter only for salting. In this case, the hot method of salting should be used, otherwise the pungent taste of the mushroom does not disappear.

There is a bitter gourd very often and abundantly mainly in the northern half of the forest zone, in moist pine forests.

It is found singly and in groups (from June to October).

At yellow mushroom(L. scrobiculatus, tab. 37) the cap is round-convex, then prostrate, funnel-shaped-depressed in the center, with a wrapped edge, 7-10 cm in diameter, golden yellow, felt-woolly with more or less pronounced concentric zones, mucous, sticky. The flesh of the fungus is white, turning yellow on contact. The milky juice is white, quickly becoming sulfur-yellow in air, with a sharp, bitter taste. The plates are white or with a pinkish tinge, descending. The leg is short, thick, yellow, with irregularly rounded or more often oblong brownish spots.

The mushroom is edible and belongs to the 1st category.

It grows in coniferous (mainly spruce), less often in deciduous (birch) forests on clay soil. In the Far East, it settles in fir-spruce forests.

Volnushka pink, or Volzhanka(L. torminosus), differs in that its cap in young mushrooms is convex, then broadly funnel-shaped, with a wrapped fluffy edge, 4-13 cm in diameter, pinkish-red, with clearly defined concentric zones, woolly-fibred. The flesh is pale yellow, pinkish under the skin. The milky juice is sharp, white, does not change color in the air. The plates are yellowish-pinkish, thin. The leg is hollow, of the same color with a hat, at first fluffy, then naked (Table 45).

The mushroom is edible, belonging to the 2nd category. It is used salty.

The mushroom is found often and abundantly in mixed forests, in damp forests, sometimes in whole nests. It forms mycorrhiza with birch. It is found from July to October.

violinist(L. vellereus). The hat of the violinist is at first flat-convex, depressed in the center, with a wrapped edge, then funnel-shaped, dry, shrouded or almost naked, white, later slightly buff, 10-25 cm in diameter. The flesh is white, turning yellow when exposed to air. The milky juice is white, very caustic, bitter. The plates are white, then ocher, 4-7 mm wide, descending, sometimes branched. Leg 2-10 cm long, dense.

The mushroom is edible and belongs to the 4th category. Use it in a salty hot way.

There is a violinist in deciduous and coniferous forests. Relatively rare, but sometimes abundant, because it grows in whole groups from July to September.

Plant life: in 6 volumes. - M.: Enlightenment. Edited by A. L. Takhtadzhyan, Chief Editor Corresponding Member USSR Academy of Sciences, prof. A.A. Fedorov. 1974 .

See what the "Genus Milky (Lactarius)" is in other dictionaries:

Milky genus- Lactarius S.F. Gray The cap and stem are homogeneous. The cap is at first convex with a tucked edge, later mostly funnel-shaped or slightly depressed in the middle, less often convex or flat with a tubercle, with straight smooth pubescent or shaggy ... ... Mushrooms of Russia. Directory

Common milkweed, smooth, yellow hollow- Lactarius trivialis (Fr.) Fr see also Lactarius S.F. Gray Milky, smooth, yellow nest box L. trivialis (Fr.) Fr. Hat 5 20 cm (up to 25 cm) in diameter, first convex, then flat or flatly depressed sticky ... Mushrooms of Russia. Directory

Milky sluggish, faded- Lactarius vietus (Fr.) Fr see also Lactarius S.F. Gray Milky L. vietus (Fr.) Fr. Hat 3 8 cm (up to 10 cm) in diameter, plano-convex, then funnel-shaped, moist, sticky, gray, brownish-gray, often with ... ... Mushrooms of Russia. Directory

Milky gray-pink- Lactarius helvus (Fr.) Fr see also Lactarius S.F. Gray Milky pink L. helvus (Fr.) Fr. Hat 6 10 cm (up to 15 cm) in diameter, convex, later prostrate to funnel-shaped, dry, silky fibrous, ... ... Mushrooms of Russia. Directory

Milky camphor- Lactarius camphoratus (Fr.) Fr see also Lactarius S.F. Gray Camphor milkweed L. camphoratus (Fr.) Fr. Hat 2 5 cm in diameter, convex, then funnel-shaped depressed in the middle, often with a tubercle, red-brown or dark red ... Mushrooms of Russia. Directory

milky brown- Lactarius lignyotus Fr see also Lactarius S.F. Gray Milky brown L. lignyotus Fr. Hat 2 7 cm (up to 10 cm) in diameter, flatly convex, sometimes slightly depressed in the center, with a tubercle, wrinkled, powdery velvety or naked ... Mushrooms of Russia. Directory

Milky prickly- Lactarius spinosulus Quel see also Lactarius S.F. Gray Spiny milky L. spinosulus Quel. Hat 2 6 cm in diameter, flat, funnel-shaped depressed, finely fleshy, pink-red, with darker reddish spiny ... ... Mushrooms of Russia. Directory

Milky milky, orange- Lactarius mitissimus (Fr.) Fr see also Lactarius S.F. Gray Milky, orange L. mitissimus (Fr.) Fr. Hat 3 8 cm in diameter, flatly convex, with a tubercle or slightly funnel-shaped, thin, dry, without zones, orange or ... ... Mushrooms of Russia. Directory

Milky ... Wikipedia

Milky [[Image:|120px]] Spruce Ginger [[Image:|120px]] Serushka Black breast ... Wikipedia

The real breast has always been loved since ancient times. It does not grow in the south of our country, but lives in the Urals, the Volga region and Belarus.

It lives in birch forests with an admixture of spruce. The name of the mushroom is translated as "heap", as this species sits in groups in the clearings. In one place you can immediately pick up a whole basket of mushrooms. Under the leaves you need to look for them with a stick. Our grandfathers got up at 5 in the morning to go hunting for a delicacy.

The hat is white, reaches a diameter of 20 cm. It is turned down, the edges are shaggy. Mushrooms are very hard to find, they hide under the leaves. What are mushrooms in general?

Where to look for a real mushroom (video)

Description of edible types of mushrooms

real breast

Completely snow-white, tubular hat. Milky juice at the site of damage turns yellow. The hat is terry on the edge. In Russian traditions, this mushroom is considered the best for pickling. Grows in families. The leg is hollow inside.

Gallery: mushroom mushroom (25 photos)

Black breast

The black breast is also popularly called the nigella for the dark color of the hat. From the wrong side it is tubular, white-yellow. They are found in our forests, but not everywhere. It is believed that they need to be “tinkered” with for a long time during processing, but they are good for salting. Grows in birches, young forests. Together with black mushrooms, pigs grow. Black booties love to dig into the leaves. They must be white on the inside.

Black breast

Yellow breast

Yellow milk mushrooms are valued on a par with white ones. They grow near water, streams, in thickets, near fallen trees. Unlike white mushroom He doesn't have a furry hat. Funnel-shaped cap, leg consists of dark dimples, hollow inside. Milky juice is released from the fungus and quickly turns yellow in the air. It is bitter, which is why it is soaked. Yellow milk mushrooms go exclusively for pickles.

Young yellow milk mushrooms are buried in the moss and are difficult to see. It has a bent edge, moisture is concentrated in the plates. Rarely is it corrupted. Collection in September.

Bitter breast

This species is all salted, the people call it bitter. It belongs to the genus Milky. He has quite thin leg, only not hollow, but solid. Where you cut off, bitter milky juice appears. Fairly large in size. Most often funnel-shaped, reddish-brown in color. There is a small bump in the center of the cap. The bitterness grows both in coniferous forests and in mixed ones.

The pulp is dense, slightly brownish and dryish. It is often confused with rubella, but rubella has a hollow stem and a small size.

Bitter breast

Inedible mushrooms

Milky gray-pink

He loves swamps, damp places, grows in mosses. It is not collected due to the smell of rusty metal. It is arranged like all milkmen, funnel-shaped already at a young age, the leg is straight and not hollow. It is almost always dry, even when it rains. Its surface is fleecy, pleasant to the touch. The people called him "the people's breadcrumbs". There is very little milky juice; large ones have a hole in the leg.

milky brown

Rarely found in damp places. The brown milky is confused with the brown one. The brown leg is darker, the color of the underside of the cap is more creamy. Some people use it for salting.

Milky sluggish

Mushroom dirty gray, small. Funnel-shaped hat, hollow stem. Becomes greyish-greenish.

Milky gray-pink

Purple breast

It is confused with the yellow mushroom. Occurs rarely. When damaged, its plates begin to acquire a purple hue. The leg is hollow inside, tapers to the bottom, dense. The mushroom itself is yellowish on all sides. Purple mushrooms are hairier than yellow ones. They go for pickles.

rubella

Small mushrooms, when cut, milky juice is released. In young specimens, the juice is not bitter. The mushroom is thin-fleshy, always grows in very large groups. Rarely collected.

Milky camphor

Has a specific smell plates on the wrong side of the hat Pink colour. Hats are brown with a red tint. Found in coniferous forests. It is edible, but is not taken by mushroom pickers because of its smell.

Purple breast

Useful and medicinal properties of mushrooms

Lactarius resimus is also very popular in Russian cuisine. The breast is used by patients with tuberculosis. The natural antibiotic is successfully used in pharmaceuticals. It is recommended for diabetics to regulate sugar levels. Because of the increased calorie content, the breast is hard to digest. The dry matter of the mushroom contains 32% protein. It is a source of vitamin B12.

A large amount of fiber in the composition can cause stomach problems. Improper preparation leads to the disease botulism. Experts note that this is due to improper canning. Mushroom exposed to radiation, so it cannot be collected near motorways. Mushrooms provide our body with good bacteria and are excellent vegetarian dishes. The benefits of the mushroom are also expressed in the fact that when it is used, neuroses are reduced.

When grown in liquid culture, the mycelium of Lactarius resimus produces a mixture fatty acids and various compounds such as chroman-4-one, anifinic acid, 3-hydroxyacetylindole, ergosterol and cyclic dipeptides. The use of mushrooms is the prevention of atherosclerosis and diseases of the genitourinary system.

How to distinguish milk mushrooms (video)

How to distinguish a false breast from a true one

The mushroom has no poisonous counterparts. There is a creaker mushroom, similar to the real one, but even it is considered edible. It does not have such a pleasant taste as a real mushroom, so you should know in advance about the differences.

He does not have a fringe on his hat, if you rub your teeth against it, it will creak. The tubular layer under the hat is yellow. Skripun loves birch forests and aspen forests. This mushroom grows in mixed forests. A skripun is never wormy.

When and where mushrooms are harvested in Russia

The hunting season for the mushroom falls on July-September. Likes birches, willows, mountain ash plantations. Prefers damp places where mosses and ferns grow.

Milk mushrooms are very hard to find, they hide under the leaves.

How to cook delicious mushrooms

Hot salting of real mushrooms

• The first step is to select others from the mushrooms. Rinse everything several times with water. With an old toothbrush, we erase the dirt and carry out surface treatment. We cut the legs and leave to soak for a day. In this case, the water is changed during this time 3-4 times. We put the cleaned mushrooms in a bucket.
• Transfer the mushrooms to a large bowl. Now we make a brine: for 1 liter of water, 3 large tablespoons of salt. We mix everything and pour our mushrooms. We are waiting for everything to boil, after 5 minutes we throw everything into a colander. At the same time, we put the brine with which the jars are poured, all in the same proportion. We turn everything off, let the water drain and the mushrooms cool.
• For salting, we use peppercorns, garlic cloves, dill umbrellas. We take 0.5-0.7 liter jars, for one jar 3 peppercorns and 2 cloves of garlic. Add the seasonings to leave room for the brine. Large mushrooms cut into 2-3 parts. We put mushrooms on the seasonings, and then the words layer of seasonings. Pour everything with brine and leave overnight. In the morning you need to top up, as the amount of brine will decrease. Close with a plastic lid, everything will be ready in 2-3 months.

Milk mushrooms are often harvested for the winter

Crispy pickled mushrooms

• To prepare the brine, we need mustard, garlic, oyster mushroom and blackcurrant leaves. Need dill, horseradish, salt, sugar and Bay leaf. For salting, it is better to choose small breasts. One kg of mushrooms must be boiled to remove the bitterness. After boiling, cook the mixture for 10-15 minutes, do not forget to remove the foam. All bitterness will go away.
• Mushrooms are sent to a colander, they must also be washed with boiling water.
• We prepare the brine based on 1 liter: 3 peppercorns, a dill branch, 3 bay leaves, 5 blackcurrant leaves, 5 oyster mushroom leaves.
• Now put on fire and wait until it boils, add 2 tbsp. l salt and 2 tbsp. spoons of sugar. The brine boils.
• At the bottom of the jar we put chopped, 2 cloves of garlic, 1 tsp there. mustard and a pinch of paprika, a sprig of dill. Then we lay out a layer of mushrooms in half, then put horseradish leaves, a branch of dill, 2 cloves of garlic and continue to lay the mushrooms.
• We cover everything with horseradish, dill, 1/3 tsp. mustard and a clove of garlic. The mixture is poured with a boiling solution. We clean the jars in a dark place, after a day we put them in the pantry.

How to fry milk mushrooms (video)

Milk mushrooms in batter

Clean the milk mushrooms, beat off and sprinkle generously with salt. Then leave for 3-4 hours and cook in batter. We cut the mushrooms into pieces. We will make batter on mineral water: 2 eggs, 300 g mineral water and 300 g flour and a pinch of salt. We mix everything. We will fry with a sufficient amount of oil in a deep frying pan.

The milk mushroom does not have poisonous copies, all representatives of the Mlechnikov are conditionally edible. You should read about their differences before walking through the forest.

Gallery: mushroom mushroom (40 photos)