Milk mushroom: description of species. Mushrooms of the genus Mlechniki: photo and description of species How to distinguish a false mushroom from a true one

Milky milky burning in the photo
The color of the cap is flesh-gray or gray-olive (photo)

Milky burning milky is a rare agaric , which grows singly or not large groups from early August to early October. It prefers to settle on clay soils or in open, illuminated areas of mixed, deciduous and broad-leaved forests, as well as in shrubs.

The mushroom is edible. Hat 3-6 cm, smooth, slightly concave, first with a tucked edge, then with a sharp edge unfolded, sometimes with drops of milky juice. The color of the cap is grey-flesh or grey-olive with faint concentric circles. In wet weather, the cap is slimy. Descending thin ocher-yellow plates with drops of milky juice. Milky juice is burning caustic, abundant white, does not change color in air. The leg of mature mushrooms is hollow, of the same color with a hat or lighter, up to 5 cm long. Its surface is smooth, matte, dry, yellowish-brown. Near the cap on the leg there is a lighter transverse stripe. The pulp is dense, white or grayish with a slight mushroom smell. The milky juice is bitter, white in color, which does not change upon contact with air.

Grows next to hazel and other species.

Occurs from August to October.

Milky burning milky toxic doppelgangers does not have.

Milky-burning milky belongs to the third category. Suitable only for salting, but after pre-boiling.

Milky camphor in the photo

Milky camphor is a fairly rare edible agaric mushroom, which grows exclusively in small groups from mid-July to early October. A high-yielding species that bears abundantly, regardless of weather conditions. Likes moist soil at the foot of trees in coniferous, deciduous and mixed forests.

The cap of the mushroom is convex-tuberculate, with time it turns into a funnel-shaped one, retaining a small tubercle in the middle. The edge of the cap is wavy, slightly ribbed.

The diameter is about 5 cm. The surface of the cap is smooth, dry, matte, reddish-brown or dark red, with a purple-burgundy middle. The spore-bearing plates are narrow, adherent, at first pinkish-yellow, and then brownish.

As can be seen in the photo, the leg of this species is rounded, straight, less often curved, in young mushrooms it is solid, in mature mushrooms it is hollow:

Its height is about 5 cm, and its diameter is about 0.5 cm. The surface of the leg is smooth, matte, white-pubescent at the base. Painted in the same color as the hat, but purple-red underneath. The flesh is thin, brittle, tender, reddish-brown in color, tasteless, with a characteristic smell of camphor. The milky juice is white and does not change when exposed to air.

Milky camphor belongs to the second category. In food, it is best used in salt form.

Milky sticky in the photo
The flesh is white, dense, with a peppery taste.

milky sticky conditionally edible. Cap 5-10 cm, convex, with rolled edges, later slightly depressed, with a dimple in the center, slimy when wet, sticky in dry weather, olive, gray or brownish. The plates are white, often located, slightly descending, with drops of milky juice. Leg 5-8 cm long, 1-2 cm thick, dense, hollow, lighter than the cap. The milky juice is white, plentiful, becoming olive in air. The flesh is white, dense, with a peppery taste.

Grows in deciduous and coniferous forests.

Occurs from July to September.

The sticky milky has no poisonous twins.

Requires pre-soaking. Suitable for cold pickling. With a long cold salting bitter and caustic lactic acid fermentation occurs, which reduces the sharpness and makes it more pleasant.

Milky gray-pink in the photo

Milky gray-pink is a fairly rare agaric fungus, in some reference books referred to as an inedible breast or a roan lactic. Grows in small groups or numerous colonies, forming bundles, intergrowths, from the second half of July to early October. As the main habitat, it prefers mossy soils in pine or mixed forests, as well as blueberry thickets and the surroundings of swamps.

The mushroom is inedible. Cap 10-15 cm, concave, dry, dull, finely scaly, first flat with a folded edge, then prostrate, widely depressed, funnel-shaped with a wavy curved edge.

Pay attention to the photo - the milky mushroom of this species has a gray-pink, pinkish-beige, yellowish or brownish hat with a darker middle without concentric zones:

The plates are fragile, narrow, descending, first yellowish, then pink-buff. Leg up to 8 cm high, cylindrical, painted in the color of the cap, in old mushrooms the leg is hollow, pubescent in the lower part with mycelium. The flesh is firm, brittle, not burning pinkish-yellow or orange when freshly cut, with a strong spicy smell of hay and dried mushrooms. Milky juice is colorless, not burning. In certain weather, the funnels of old mushrooms and moss are covered with white-pink spore powder near

It grows among mosses in pine forests with high-moor peat soil.

It does not have poisonous twins, but it can be confused with burning-caustic milkworts.

It differs from them in colorless, not burning juice.

Milky zoneless and pale

Zoneless Milky in the photo
The hat is flat, with a recess in the center (photo)

The milky one is zoneless (Lactarius azonites) has a hat with a diameter of 3–8 cm. The hat is dry, dull. grey, walnut gray color, covered with small patches of a lighter shade. Ivory colored plates. The pulp and plates, when damaged, take on a reddish-coral hue. The milky juice is white, slightly spicy.

Leg 3–8 cm high, up to 1.5 cm in diameter, white, creamy at maturity, initially filled, later hollow, brittle.

Spore powder. Whitish.

Habitat. In deciduous forests, prefers oak.

Season. Summer autumn.

similarity. It is similar to some other milkers, but differs by a gray hat without zones and coral color of damaged flesh.

Use. Most likely inedible, in some Western sources it is characterized as suspicious.

The milky one is pale in the photo
The surface of the cap is smooth, matte, dry.

milky pale (Lactarius pallidus) is a rare conditionally edible agaric that grows singly or in small groups from mid-July to late August in broad-leaved and mixed forests. Differs in the steady productivity which is not dependent on weather conditions.

Its surface, as a rule, is smooth, but can also be cracked, shiny, covered with a thin layer of sticky mucus, colored yellowish or fawn. The spore-bearing plates are narrow, the same color as the cap. The leg is round, straight, even or thinner at the base, hollow inside, about 9 cm high with a diameter of only about 1.5 cm. The flesh is thick, fleshy, elastic, white or cream in color, with a pleasant mushroom aroma and bitter, but not caustic taste. It produces a large amount of white milky juice, which does not change its color when exposed to air.

The pale milky belongs to the third category of mushrooms. Soaking in cold water or boiling deprives its flesh of bitterness, as a result of which the mushrooms can be used for pickling.

Spore powder. Light ocher.

Habitat. In deciduous forests, prefers beech and oak.

Season. Summer autumn.

similarity. With pepper mushroom (L. piperatus), but it has a very caustic milky juice, which becomes gray-green in the air.

Use. The mushroom can be salted.

This video shows the milkers in natural environment a habitat:

Milky oak and lilac

Milky oak in the photo
Lactarius quietus pictured

Milky oak (Lactarius quietus) has a hat with a diameter of 5–8 cm. The cap is flat-convex at first, later funnel-shaped. The skin is dry, slightly sticky in wet weather, red-brown, reddish-brown with indistinct concentric zones. The plates are adherent or slightly descending, frequent, light brown, brick-reddish with age. The flesh is light brown, brittle, the milky juice is whitish, does not change color in the air. The taste is soft, bitter in maturity, the smell is slightly unpleasant, bug-like.

Leg 3–6 cm high, 0.5–1.5 cm in diameter, cylindrical, smooth, hollow, of the same color with a hat, rusty-brown at the base.

Spore powder. Yellowish ocher.

Habitat. In deciduous forests, next to oaks.

Season. July - October.

similarity. With milkweed (L. volemus), which is characterized by abundant white milky juice and herring smell.

Use. Edible, can be salted.

Milky lilac in the photo
(Lactarius uvidus) pictured

Milky lilac (Lactarius uvidus) has a hat up to 8 cm in diameter. The hat is convex at first, later prostrate and even depressed in the center, slimy in wet weather. The edges are tucked up, slightly pubescent. The color is light gray, gray-violet, yellowish-violet. The plates are whitish-pink. The pulp and plates turn purple when damaged. At the break, a white milky juice is released, which also changes color to purple. The taste is sharp, the smell is inexpressive.

Leg up to 7 cm high, up to 1 cm in diameter, cylindrical, slightly tapering towards the base, dense, sticky.

Spore powder. White.

Habitat. In deciduous forests, prefers willows and birches.

Season. Summer autumn.

similarity. It looks like a lilac or dog mushroom (L. repraesentaneus), which grows in coniferous and mixed forests, mainly in the mountains, and has big sizes, a yellow hat with a shaggy edge and an almost insipid taste.

Use. It is used salty after soaking or boiling.

Milky and non-caustic

The milky one is not caustic in the photo
The hat is smooth, bright orange color(photo)

milky non-caustic is a rare conditionally edible agaric mushroom, which grows singly or in small groups from mid-July to late October. The peak of productivity falls on August-September. Most often found on mossy or covered with a thick layer of fallen leaves, soil areas in mixed and coniferous forests.

The cap of the mushroom is first convex, then prostrate-depressed, with thin wavy edges. Its diameter is about 8 cm. The surface of the cap is smooth, moist, bright orange, more saturated in the center. The spore-bearing plates are wide, adherent, of a pure yellow color, on which small red spots appear over time.

The leg is rounded, at first solid, then cellular and finally hollow, about 8 cm high and about 1 cm in diameter. The surface is smooth, matte, the same color as the hat. The pulp is thin, brittle, tender, tasteless and odorless, white color with a slight orange tint. Compared to other lactic sap, the milky juice secretes less abundantly. When exposed to air, its color does not change.

The milky non-caustic belongs to the fourth category of mushrooms. After pre-soaking or boiling, young mushrooms can be salted.

Spore powder. Yellowish.

Habitat. In deciduous and coniferous forests, usually in groups.

Season. Summer autumn.

similarity. With lactic oak (L. quietus), which has a brownish color and indistinct concentric zones on the cap.

Use. You can salt after boiling.

Milky common in the photo
(Lactarius trivialis) pictured

Milky common, Gladysh (Lactarius trivialis) has a cap with a diameter of 5-20 cm. The cap is convex at first, later it becomes flat or flat-depressed. The peel is sticky, when dried, shiny, smooth. The color is initially lead- or violet-gray, later pinkish-brown, gray-pink-yellowish, almost without zones, sometimes with spots or circles along the edge. The plates are thin, adherent or slightly descending, cream, later yellowish-pink. Milky juice is white, caustic, in the air it gradually acquires a grayish-green color. The pulp is brittle, whitish, under the skin with a gray-violet tint, the smell is fruity.

Leg. Height 4–7 cm, diameter 2–3 cm, cylindrical, slimy, hollow. The color is grayish yellow or almost white.

Spore powder. Yellowish.

Habitat. In moist coniferous and mixed forests, sometimes in large colonies.

Season. August - October.

similarity. With serushka (L. flexuosus), in which the hat is dry, the leg is solid; with a lilac milky (L. uvidus), in which the milky juice turns purple in the air.

Use. The mushroom is edible, suitable for pickling after soaking or boiling.

Milky fragrant and white

Milky fragrant in the photo
The hat is dry, wavy (photo)

Fragrant milky is a conditionally edible agaric, also known as fragrant milkweed or fragrant milkweed. Grows in small groups from early August to late September. It is found, as a rule, on moist soil areas in mixed or coniferous forests in close proximity to alder, birch or spruce.

The cap of the mushroom is convex, but in the process of growth it becomes prostrate, with a slight depression in the middle and thin edges. Its diameter is about 6 cm. The surface of the cap is dry, wavy, finely fibrous, covered with a thin layer of mucus after rain. It is painted in pinkish or yellowish-gray color with darker concentric zones. The spore-bearing plates are frequent, slightly descending, at first pale yellow and then yellowish brown.

The leg is round, sometimes slightly flattened, hollow inside, about 6 cm high and about 1 cm in diameter. Its surface is smooth, dry, light yellow or light brown in color. The flesh is thin, brittle, with a characteristic aroma reminiscent of the smell of coconut. It produces a large amount of milky white juice, sweet in taste, which does not change upon contact with air.

Fragrant milky belongs to the third category of mushrooms. It is eaten only after preliminary boiling (at least 15 minutes), as a result of which it completely loses its smell.

Milky white in the photo
The surface of the cap is smooth, covered with a thin layer of sticky mucus (photo)

The white milky is a rather rare conditionally edible agaric, which grows singly and in small groups from late August to early October. Most often it can be found on sandy soils, as well as on mossy areas of dry mixed and coniferous forests, especially pine.

The cap of the mushroom is convex, with curved edges, but in the process of growth it changes, becoming like a wide funnel about 8 cm in diameter. Its surface is smooth, covered with a thin layer of sticky mucus and has a blurred pattern of concentric yellowish zones.

The spore-bearing plates are forked, descending, grayish in color. The leg is round, straight, with a thickening in the center and a thin lower part, hollow inside, about 6 cm high and about 3 cm in diameter. Its surface is smooth, dry, matte, the same color as the plates. The pulp is thick, fleshy, elastic, dense, white in color, with a pleasant mushroom smell and bitter taste. It produces a large amount of white milky juice, which retains its color when exposed to air.

White milky belongs to the second category of mushrooms. It is eaten after pre-treatment - soaking or boiling. As a result, its flesh ceases to be bitter, and mushrooms can be used to prepare various dishes.

Milky faded and brownish

Faded milky in the photo
The mushroom cap is convex, with curved edges (photo)

Faded milky is a conditionally edible agaric, in some reference books referred to as a swamp wave or sluggish lactic. It grows in small groups or numerous colonies from the second half of August to the end of September, invariably giving large yields. The peak harvest usually occurs in September. Favorite habitats are areas of mixed or deciduous forests covered with a thick layer of moss, as well as wet areas of soil near swamps.

The cap of the mushroom is convex, with curved edges, but gradually it becomes prostrate-depressed, with a slight bulge in the middle and wavy edges. Its diameter is about 8 cm. The surface of the cap is smooth, moist, after rain it is covered with a thin layer of mucus sticky to the touch. It is painted in a grayish or brownish-lilac color, which in dry and hot summers fades almost to white.

Depending on the habitat, a poorly distinguishable pattern of concentric zones may appear on the cap surface of mature mushrooms. The plates are frequent, descending on the leg, first cream, and then yellow. The leg is round, sometimes slightly flattened, straight or curved, at the base it may be thinner or thicker, hollow inside, about 8 cm high with a diameter rarely exceeding 0.5 cm. Its surface is smooth, moist, of the same color as hat, just a little lighter. The pulp is thin, brittle, painted in a grayish color, almost odorless, but with a bitter taste. It secretes a caustic milky juice, which, on contact with air, changes its white color to olive-gray.

Faded milky belongs to the third category of mushrooms. Perfect for salting, but requires pre-treatment, which deprives the pulp of bitterness.

Milky brownish in the photo
The surface of the cap is smooth, velvety (photo)

milky brownish is an edible agaric mushroom, which grows from mid-July to early October. It is necessary to look for it in dense grass, on soils overgrown with moss, as well as at the foot of birch and oak in deciduous, broad-leaved or mixed forests.

The convex cap of young mushrooms eventually becomes prostrate, with a slight bulge in the middle, and then funnel-shaped, with a thin wavy edge. Its diameter in mature mushrooms is about 10 cm. The surface of the cap is smooth, dry, velvety, brown or gray-brown, darker in the center. In dry and hot summers, pale spots may appear on the hat or it will completely fade, becoming dirty yellow. The spore-bearing plates are narrow, adherent, white in color, which gradually changes to yellow.

The leg is rounded, thicker at the base, hollow inside, about 6 cm high and about 1 cm in diameter. Its surface is smooth, dry, the same color as the cap. The flesh is soft, firm at first, and then loose, cream-colored, which, on contact with air, acquires a pink tint. It secretes a white milky juice, pungent, but not bitter in taste, which quickly turns red in the air.

Brownish milky belongs to the second category of mushrooms, has good taste. It can be eaten without prior soaking and boiling. In cooking, it is used for cooking all kinds of dishes and for salting.

Milky brown and watery milky

Milky brown in the photo
Milky wood in the photo

Milky brown, or wood milky is a rather rare edible agaric, which grows singly and in small groups from mid-August to the end of September, giving the largest harvests at the end of the season. It occurs in coniferous forests, especially in spruce forests, at the foot of trees, as well as in dense and tall grass.

The cap of the mushroom is convex, with a blunt tubercle in the middle, but gradually it takes the form of a funnel about 8 cm in diameter with lowered chopped edges. Its surface is dry, velvety, wrinkled, dark brown, sometimes even black, with a whitish coating in some cases. The plates are rare, adherent, first white, and then yellow.

The stem is rounded, thinner at the base, solid inside, about 8 cm high and only about 1 cm in diameter. The surface of the stem is dry, velvety, longitudinally striated, the same color as the cap, slightly lighter at the base. The pulp is thin, firm, elastic, practically odorless, but with a bitter taste. The milky juice that she secretes in in large numbers, upon contact with air, it changes its initially white color to yellow, gradually turning into reddish or reddish.

The brown milky belongs to the second category of mushrooms. Only caps are eaten, as their flesh is softer. You can cook all kinds of dishes from them. In addition, mushrooms are used for salting.

Milky watery milky in the photo
The surface of the cap is smooth, dry, matte (photo)

The watery milky milky is a rare conditionally edible agaric, which grows singly or in small groups from early August to late September in deciduous, broad-leaved and mixed forests. The yield of the mushroom depends on weather conditions, so it does not differ in stable abundant fruiting.

Initially, the lactic cap is flat-convex, but in the process of growth it becomes like a funnel with lobed-winding edges about 6 cm in diameter. The surface of the cap is smooth, dry, matte, reddish-brown in color, lighter at the edges. The spore-bearing plates are narrow, adherent, painted yellow. The leg is rounded, straight, rarely curved, about 6 cm high and about 1 cm in diameter.

The surface is smooth, dry, dull, yellowish-brown in young mushrooms, reddish-brown in mature ones. The pulp is thin, watery, soft, light brown in color, with an original fruity smell. Milky juice is colorless, has a sharp, but not sharp taste.

The watery milky milky belongs to the third category of mushrooms. It is eaten after preliminary soaking or boiling, most often in the form of pickles.

Milky neutral and sharp

Milky neutral in the photo
The surface of the cap is matte, dry (photo)

Milky neutral is a rare conditionally edible agaric mushroom. Other names are oak milk and oak milk. It grows singly or in small groups from early July to late October. The peak harvest usually occurs in August. He likes to settle in dense grass at the foot of old oaks in oak forests, broad-leaved and mixed forests.

The cap of the mushroom is convex, with curved edges, in the process of growth it becomes like a wide funnel with straight, sometimes wavy edges. Its diameter is about 10 cm. The surface of the cap is dull, dry, uneven, brownish-red with darker concentric zones.

The spore-bearing plates are narrow, at first yellowish in color, and then reddish-brown with brown spots. The leg is round, straight or curved, in young mushrooms it is solid, in mature ones it is hollow, about 6 cm high and about 1 cm in diameter. Its surface is smooth, dry, of the same color as the cap. The flesh is firm, brittle, fleshy, odorless, but with a bitter taste, first white and then reddish brown. The milky juice is white, its color does not change in the air.

Milky neutral belongs to the fourth category. It can be salted, but before that it must be soaked in cold water or boiled.

Milky sharp in the photo
The pulp is dense, elastic, fleshy (photo)

Acute Milkweed is a rare conditionally edible agaric, which grows in small groups from the second half of July to the end of September, preferring soil areas overgrown with dense grass in broad-leaved, deciduous and mixed forests.

The cap of the mushroom is convex, but gradually becomes prostrate-depressed, about 6 cm in diameter. Its surface is dry, dull, sometimes tuberculate. Painted in gray with a wide variety of shades of brown. The edge of the cap is lighter, as if burnt out. Depending on the habitat of the fungus, narrow concentric zones may appear on the cap. The plates are thick, adherent, white-yellow in color, when pressed, they become reddish.

The leg is rounded, thinner at the base, hollow inside, can be slightly offset from the center, about 5 cm high and about 1 cm in diameter. Its surface is smooth, dry. The pulp is dense, elastic, rather fleshy, white in color, odorless. On the cut, it becomes first pink, and after a while it becomes red. Milky juice is caustic, white in color, which changes to red in air.

Acute lactic acid belongs to the second category of mushrooms. Most often it is salted, pre-soaked or boiled.

Milky and lilac and umber

Milky lilac in the photo
The surface of the cap is matte, dirty pink (photo)

The lilac milky is a rather rare conditionally edible agaric, which grows singly or in small groups for one month - September. It is easiest to find it in moist areas of soil in coniferous and deciduous forests, especially in the neighborhood of oak or alder.

In young mushrooms, the cap is flat-convex, in mature ones it becomes funnel-shaped, with thin lowered edges. Its diameter is about 8 cm. The surface of the cap is dry, dull, finely pubescent, dirty pink or lilac color. The plates are narrow, adherent, painted in lilac-yellow color. The leg is round, may be slightly flattened, hollow inside, about 8 cm high and about 1 cm in diameter. Its surface is smooth, dry. The pulp is thin, brittle, tender, white or pinkish, tasteless and odorless. The milky juice is bitter, retaining its original white color upon contact with air.

Lilac milky is best salted, but first it should be soaked for several days in cold water or boiled ( drain the water!).

Milky Umber in the photo

Umber milky is a rare conditionally edible agaric, which grows singly or in small groups during the first autumn month. Places of growth are deciduous and coniferous forests.

The cap of the mushroom is convex, with curved edges, but over time it becomes like a funnel with cracked or lobed-tuberous edges. Its diameter is about 7–8 cm. The surface of the cap is smooth, dull, dry, brownish or reddish brown.

The spore-bearing plates are forked, adherent, first fawn, and then yellow. The leg is rounded, thinner at the base, solid inside, about 5 cm high and about 1–1.5 cm in diameter. Its surface is smooth, dry, grayish in color. The pulp is thin, brittle, elastic, turns brown in the air, practically odorless and tasteless. The milky juice secreted by the pulp retains its white color in the air.

Umber milky belongs to the third category of mushrooms. Like most milkers, it is primarily suitable for salting, but it must first be boiled for at least 15 minutes.

Milky prickly in the photo
The surface of the cap is matte, covered with small scales (photo)

The prickly milky is a rare inedible agaric, which grows singly or in small groups from mid-August to early October. The peak of productivity falls on the first decade of September. Most often it can be found in moist areas of the soil of mixed and deciduous forests, especially in birch forests.

The cap of the mushroom is flat-convex, but gradually a small depression forms on it, and the edges cease to be even. Its diameter is about 6 cm. The surface of the cap is matte, dry, covered with small scales, reddish-pink in color with darker, almost burgundy concentric zones. The spore-bearing plates are narrow, adherent, first fawn, and then yellow. The leg is round, in some mushrooms it is flattened, straight or curved, hollow inside, about 5 cm high and about 0.5 cm in diameter. Its surface is smooth, dry, the same color as the cap. The flesh is thin, brittle, lilac in color, tasteless, but with an unpleasant pungent odor. The milky juice is caustic, in the air it quickly changes its white color to green.

The prickly milky does not contain toxins harmful to the human body, but due to the low taste and especially the pungent smell of the pulp, it is not eaten.

Milky lilac in the photo
The pulp is white, dense (photo)

Serushka (gray lactic) grows in mixed forests with birch and aspen, on sandy and loamy soils, in damp low-lying places. It occurs from July to November, usually in large groups.

The cap of the serushka is relatively small - 5-10 cm in diameter, fleshy, dense, dull, dry, convex with a tucked edge in young mushrooms, funnel-shaped, grayish-violet in color with a lead tint, with noticeable dark concentric stripes in mature mushrooms. The pulp is white, dense, milky juice is watery or white, does not change in the air, the taste is very caustic.

Records descending along the stem, sparse, often sinuous, pale yellow. Leg up to 8 cm long, up to 2 cm thick, light gray, sometimes swollen, hollow in mature mushrooms.

Conditionally edible, third category, used for salting.

These photos show milkers, the description of which is given above:

Milky mushroom burning-milky (photo)

Milky mushroom faded (photo)

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 the white mushroom, it does not 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 a rather 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 seamy side of the hat are pink. 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 donkeys. 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)

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 milkers 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-caustic, 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 characterized 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 tint.

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 hat.

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 in color, 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.

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 saffron milk cap and a serushka are associated 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 folk medicine of the Lithuanian SSR, as a remedy, they use pepper pepper(L. piperatus).

Milky is common in the European part of the USSR, in Yakutia, on 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 a gentle, dark zonality. 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 edge 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 cap is initially rounded-convex, with a wrapped edge, then broadly funnel-shaped, with a straight edge, pure white, then with a yellowish tinge, 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-fibrous. 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 salted.

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. Under the editorship of A. L. Takhtadzhyan, editor-in-chief corr. 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 procumbent 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

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 milkweed is classified as a poisonous mushroom and is forbidden to be eaten. 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 and related species

Smooths are widely distributed 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 will be the most optimal. The common milkweed is one of the most common species of the milky genus. It grows in temperate latitudes, therefore, with equal success it can be found 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 greatest amount of precipitation falls. 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 smoothie also has a resemblance to the sluggish lactic (Lactarius vietus), the juice of which, under the influence external environment turns to grey. 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 many different 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 the mineral composition, the 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 a negative effect on bacteria - the causative agents of tuberculosis, was identified from the present camelina and red camelina in the process of isolating its milky juice. 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 correct taste qualities. 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, non-bitter mushrooms are not suitable for such a recipe, since having their own delicate taste 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 features 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.