In the autumn period, the issue of picking mushrooms is always relevant. Not all people are well versed in certain varieties. In our article we want to talk about the common milkweed. What is this mushroom, what does it look like and is it edible?

What is the name of the mushroom?

The common milkweed is a conditionally edible mushroom that belongs to the russula family. It got its name due to the fact that in its pulp there are ducts with milky juice. As soon as the fruiting body is slightly damaged, the juice begins to flow out. Very old specimens in dry years may not contain milky fluid.

Milky common: photo and description

Milky mushrooms are agaric mushrooms of the russula family. In a radius, a mushroom cap can be from 4 to 11 centimeters. Its surface always shines, even in sunny but dry weather. It has circles on top. With the age of the fungus, the color of the hat also changes. If the young representatives have a dark bluish color and a convex shape of the cap, then the old ones acquire a lilac or brown color, and subsequently yellow and rusty. The cap gradually becomes flatter and even depressed. Its surface is quite dense, and sometimes there are even pits on it. The edges of the cap can be wavy or curved, and often even turn inward.

The height of the legs reaches 8-10 centimeters. It can be painted gray or red. The shape of the leg is cylindrical. But inside it is empty. The common milky has an incredibly brittle, but dense pulp. She crumbles easily. This is due to the fact that in its composition there are practically no fibers. The flesh inside but at the surface is colored brown. The milky juice makes it bitter. On contact with air, the milky liquid turns yellow.

Most of the milkers were recognized by experts as inedible due to too caustic juice. However, distinguishing the varieties of the fungus is incredibly difficult because they are very similar. Even experienced mushroom pickers do not always cope with such a task. Therefore, novice mushroom pickers should not take them into the basket at all. There are no twins in milkers.

In the people, such mushrooms are called differently: alders, smoothies, hollows, gray milk mushrooms, yellow hollows.

Where do lactifers grow

The first common lactifers appear in the second half of July. You can collect them until the end of September. Mushrooms grow actively, of course, in damp rainy weather. They prefer damp places, and therefore grow in lowlands in mixed, coniferous and deciduous forests. As a rule, they are collected under birch or coniferous trees. Mushrooms hide in moss or tall grass. Insects do not touch milkers. Mushrooms also grow along the banks of ponds and swamps. But mushrooms do not like hot regions, preferring more moderate latitudes. Therefore, they are found in the forests of European countries, in the central and middle regions of Russia, in the Urals, in Western Siberia and even in the Far East.

Mushroom milky ordinary (photo and description are given in the article) has many types. However, as already mentioned, outwardly they are quite difficult to distinguish. Therefore, it is worth dwelling on some varieties in more detail.

Scorching Milky Mushroom

The milky milky is a conditionally edible species. It is very rare in our forests. As a rule, it grows on clay lands. It can also grow in well-lit forests among shrubs. Most mushrooms grow singly and only occasionally in groups. You can meet them from early August to early October. The mushroom has a small cap, the diameter of which is about six centimeters. It is smooth to the touch and slightly concave in the center. From above it is painted in gray-beige color. The mushroom contains a very caustic milky sap that does not change color when exposed to air. The stem of the mushroom is painted the same color as the cap. This kind of milky belongs to the third category. Such mushrooms can only be salted, and they must first be boiled or soaked.

Milky camphor

Another type of common lactic acid (photo is given in the article) is camphor lactic acid. You can also meet such a mushroom in our forests infrequently. They do not grow alone, but gather in groups. Grow from the end of July to the beginning of October. The yield of mushrooms is completely independent of weather conditions. They grow in damp places in any forests.

Camphor milky has a convex tuberculate cap. In old mushrooms, it becomes funnel-shaped. The edges of the cap are uneven, with a characteristic waviness. The color of the fungus can be brown and reach a red-orange hue. And in the center of the cap there is a dark purple area.

milky sticky

Milky sticky - conditionally edible, according to some experts, and inedible, according to others. The size of his hat is medium, about five centimeters. In young mushrooms, it has a convex shape, while in old ones, on the contrary, it is concave. Hats are painted gray and have an olive tint, but brown specimens are also found. Most often, this type of lactifers can be found in deciduous forests or between spruce and pine trees in the middle of summer.

Milky gray-pink

This type of lactifer is popularly called differently - inedible milk mushroom, amber lactic, gray-pink milk mushroom, etc. The gray-pink lactic is considered an inedible mushroom.

His hat has a gray-pink color, which is why he got his name. In diameter, it can reach from 8 to 15 centimeters. The hat is round in shape. Its central part may have a tubercle or a depression. In young mushrooms, the edges of the cap are neat and bent inward. With age, the edges begin to open. In general, the color of this variety of fungus is very difficult to describe. There are brown gray and pink shades. The surface of the hat is dry and velvety.

The flesh of the mushroom is thick and brittle. It has a very intense aroma and a pungent taste. The milky juice has a watery appearance and is excreted in small quantities. Mature mushrooms may not contain juice at all. Thick and short legs of the mushroom, as a rule, do not exceed 5-8 centimeters in height. In cases where the gray-pink milky (photo and description are given in the article) grows in mosses, the height of the leg can be much larger.

Where does the inedible mushroom grow

Milky gray-pink - a mushroom that grows in swamps. It can be found among pines and birches, in mosses. It grows from August to September. When favorable conditions occur, there can be a lot of mushrooms.

Such a mushroom in Russia is often referred to as conditionally edible. But in foreign literature, it is defined as slightly poisonous. Yes, and in our country such mushrooms are often considered inedible. It should be noted that this species can be attributed to low value. Therefore, it makes sense to collect milky in the complete absence of commercial varieties. Mushrooms have a very strong specific smell, which usually repels mushroom pickers.

Related species

The inedible mushroom has related species that grow in different regions. One of them is the zoneless lactic acid, which is common in Eurasia. There is such a fungus in deciduous forests. It can grow both in groups and alone. They appear from July to September, but in lean years they may not grow at all.

Zoneless milky belongs to edible mushrooms. It is perfect for pickling and pickling. For cooking, it is recommended to collect only young mushrooms.

Another related species is the oak breast, or zonal. It is ubiquitous, preferring broad-leaved forests with birches, beeches and oaks. The oak mushroom is conditionally edible, so it needs to be soaked before cooking to remove unnecessary bitterness.

Edible milkers

As we have already mentioned, the common lactic mushroom has a lot of similar varieties. Earlier we listed some types of edible and conditionally edible species. They should also include a lilac milky, non-caustic, fragrant, faded, white, brownish.

Among the milkers, there are also poisonous representatives that are incredibly dangerous to humans. It is better never to put such mushrooms in your basket. When collecting milkers, you need to be very careful not to take a poisonous mushroom. And for this you need to have an idea of ​​\u200b\u200bhow inedible species look like.

Milky thyroid

The thyroid milky is a poisonous species. The mushroom cap reaches five centimeters in diameter. In a young state, it has curved edges, which gradually open in the future. The surface of the cap is covered with a large amount of mucus. The hat is yellow with a brownish or rusty tinge. When pressed, its color changes to gray or brown. The thyroid milky, like other varieties, has milky juice, which initially flows white, and then turns blue.

Other types of poisonous milkers

Milky gray also belongs to poisonous varieties. Its name clearly characterizes its peculiarity. The cap of the mushroom is small, reaches no more than three centimeters in diameter, it is painted gray. Mushrooms prefer to grow under alder trees.

Among other poisonous forms, pink, dark brown, pale sticky, brown, lilac, bitter, wet, watery-milky, prickly milky can be distinguished.

Harm and benefit from milkers

The common lactic mushroom (photo is given in the article) contains valuable amino acids - leucine, glutamine, tyrosine and arginine. In addition, the pulp contains fatty acids: stearic, butyric, palmitic and acetic. Mushrooms are rich in essential oils, phosphatides and lipoids. The common milkweed (smooth) contains fiber and glycogen, but there is no starch in it. No less interesting is the set of microelements of fungi: Ca, K, P, J, Cu, Zn, As. Surprisingly, an antibiotic called lactarioviolin has been found in some varieties, which is effective in fighting tuberculosis.

Other varieties of lactic acid have a positive effect, for example, with cholelithiasis, purulent and acute conjunctivitis. And some contain an antibacterial substance that is effective in the fight against Staphylococcus aureus.

The common milkweed is an excellent mushroom for pickling and pickling. During this processing, a fermentation process takes place in it, due to which a characteristic sour taste appears, which is very much appreciated in Russian pickles. The milky mushroom is quite a fleshy mushroom, so it can be used after pre-boiling for cooking other dishes.

Most of the bitterness found in mushrooms disappears during heat treatment, so thoroughly fried milkers can also be eaten. When finished, smoothies will have a characteristic slightly bitter taste, as if seasoned with black pepper. Northern peoples have long respected milkers, using them in cooking. The natural bitterness of mushrooms repels pests from them. For this reason, smoothies are the least susceptible to damage by all kinds of worms and insects. In Finland, for example, from time immemorial there has been a recipe for grilled or bonfire milkers.

And yet, you need to cook smoothies with extreme caution, since these are conditionally edible mushrooms. Mushrooms are pre-soaked. This is done in order to neutralize the bitterness of the milky juice, which can cause people to have an eating disorder, diarrhea and vomiting.

conclusions

Gladysh, or common milkweed, is a mushroom whose taste properties can only be appreciated by true gourmets and true mushroom pickers. Properly prepared milkers are tasty and have their fans. However, it is worth remembering the preliminary primary processing of smoothies. It is not for nothing that lactic acid has long been popular in salted form. To prepare such mushrooms, you need to spend a lot of time on all the preparatory stages. The process is not at all simple and even laborious. At one time, people appreciated the long fruiting period of mushrooms and their high yield. At present, the economic importance of milkers has significantly decreased due to difficulties with their preparation. But they have learned how to obtain valuable antibiotics, which are widely used in modern medicine.

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, 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 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 smoothness also has a similarity with 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 many different conditions. For example, young varieties contain much more nutrients, while 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, are 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 have long revered this mushroom and often use it 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 an original recipe for making 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. Season prepared milkers with soy sauce, add and sprinkle with vinegar. Mix all this and try the marinade to adjust the taste. Sprinkle generously with spices afterwards. pre-fry in vegetable oil and pour the 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 types of 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. You need to store them in a cool, ventilated area, or outdoors 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 in a pile, 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 ordinary consumer. It turns out divine in a salty 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.

Milky grow in forests and forest glades, in the tundra, forest-tundra, sometimes in swamps and meadows. In Europe, most species of this genus are considered inedible, or even poisonous. In Slavic countries, many lactic mushrooms are classified as conditionally edible mushrooms and are used as food in salted or pickled form.

General information about the mushroom

Milkweed is a genus of agaric fungi in the russula family (Russulaceae), which has about 400 species. From Latin, the name of the genus of mushrooms is translated as "milk" or "giving milk." Among the people, milkers are often called.

Characteristics of milk mushroom

hat

The average cap diameter of the lactifers reaches 8 cm, but there are specimens with caps up to 30-40 cm in diameter. In young mushrooms, the edge of the cap is adjacent to the stem; it gradually straightens out to a flat, plano-concave or funnel-shaped shape. Sometimes a tubercle is expressed in the center. The edge is even, rarely wavy. The color of the caps of different types of milky varies from white, gray, yellow, orange, brown to blue, purple, pink and even olive-black. The color may also change with the age of the fungus. The surface of the cap is also variable: from smooth or velvety to scaly or pubescent.

pulp

The fresh pulp of the milkers has a sharp, burning taste, or vice versa, fresh or slightly spicy, sometimes sweetish. The color of the pulp is usually white with a brown, gray, fawn or cream tint. The flesh changes color on the cut and with age. Her smell is weak and indefinite, sometimes absent, specific only for certain species.

Leg

The leg is cylindrical in shape, narrows or expands towards the base, the shape is club-shaped or swollen; The color matches the hat. The diameter of the stem is 1.5-2 cm, the height is 5-8 cm. The surface is dry and smooth, sometimes sticky or mucous. Gradually, the leg becomes spongy and hollow.

Milkweeds grow in various types of forests around the world. In relation to plants with which fungi form mycorrhiza, there are both specific and non-specific species.

The fruiting season for most lactiferous species begins in July and continues until mid-autumn.

In Europe, milky mushrooms are considered inedible or poisonous mushrooms. In Slavic countries, they are classified as conditionally edible, consumed in salted or pickled form.

In the process of salting and marinating, fermentation occurs in the milky and it gets a characteristic sour taste, which is valued in Russian pickles. Since milky is a fleshy mushroom, after preliminary boiling it is used to prepare various dishes. The bitterness of the lactic acid disappears after heat treatment, well-fried mushrooms have a piquant spicy, slightly bitter taste. In Finland, milkers are prepared by baking on a fire or grill.

Types of lactic mushroom

Conditionally edible mushroom.

Hat 2-10 cm in diameter, smooth, wavy edge. The skin is moist, naked, smooth, buffy, dark in the center, with concentric zones. Leg up to 10 cm high, 1.5 cm in diameter, cylindrical, hollow, hard, bare, smooth, lighter than the cap. The pulp is dense, white, sharp, the smell is not expressed. The milky juice is white, does not change in air.

Conditionally edible mushroom, used salty. Soak or boil for a long time before cooking.

The hat is 3-7 cm in diameter, the shape is convex, later procumbent, the surface is bumpy, dry, velvety, the edge is wavy. Color brownish gray. Leg 3-5 cm in height, up to 1.5 cm in thickness, cylindrical in shape, tapering towards the base, dense, velvety, grayish-cream. The pulp is white, dense, red on the cut, the taste is burning-sharp, there is no smell. The milky juice is plentiful, thick, white, in the air it becomes bright coral.

The fungus grows in small groups in deciduous, broad-leaved, sometimes in mixed forests of Eurasia. The season runs from July to September.

Conditionally edible mushroom.

The cap is 3-6 cm in diameter, convex in a young mushroom, the edge is turned up, later depressed with a tubercle in the center and a wavy edge. The skin is dry, scaly, buffy. Leg 2-4 cm in height, up to 0.5 cm in thickness, cylindrical in shape, the color matches the cap. The pulp is dense, white in color, the taste is sharp, there is no smell. The milky juice is white, does not change in air.

Grows in woodlands, in groups, in Eurasia, North America. Fruits in August.

Conditionally edible mushroom.

The cap is 3-8 cm in diameter, in young mushrooms it is convex, the edge is pubescent, later depressed with a smooth edge. The skin is mucous, yellowish in color, with purple spots. The leg is 3-5 cm high, up to 1.5 cm in diameter, cylindrical, solid, hollow, slimy, the color matches the cap. The pulp is white, dense, fresh, the smell is not pronounced. The milky juice is white, turning purple in the air.

Grows in groups in deciduous and mixed with birch forests of Eurasia, North America. The season continues in August-September.

Conditionally edible mushroom.

The hat is 8-10 cm in diameter, thick, depressed, the edge is turned up, fringed. The peel is sticky, smooth, glabrous, orange-ocher in color, with concentric zones. Leg 6-10 cm in height, up to 3 cm in thickness, cylindrical, smooth, dry, hollow, light ocher in color. The pulp is light ocher in color, dense, the taste is sharp, the smell is not pronounced. The milky juice is white and does not change in air.

Grows in small groups in mixed forests of Eurasia in September.

Conditionally edible mushroom.

The cap diameter is 3-9 cm, the shape is flat or depressed with a tubercle, the edge is smooth. The skin is dry, velvety, brown or sandy. The leg is 3-7 cm high, up to 1 cm thick, cylindrical, hard, naked, color, like a hat. The pulp is white, dense, fresh, no smell. The milky juice is white, turns pink in the air.

Distributed in broad-leaved and mixed forests of Eurasia. Grows in large groups from August to September.

Conditionally edible mushroom.

Hat 13-18 cm in diameter, flat, tucked edge. The surface is dry, pubescent, the color is white or cream, later with brown spots. The flesh is fleshy, hard, white, pungent in taste, sour-fruity, unpleasant. The milky juice is white or creamy. The leg is cylindrical in shape, tapering downwards, 3-7 cm high, 2-4 cm in diameter, solid. The surface is bare, white.

Grows in deciduous forests of Eurasia.

Conditionally edible mushroom.

The cap is 3-6 cm in diameter, in a young mushroom it is convex, the edge is curved, later protruding or depressed, the edge is ribbed. The color of the cap is reddish-brown, the surface is smooth, matte. The leg is about 0.6 cm thick, 3-5 cm high, cylindrical, thin, color, like a hat. The pulp is friable, brittle, reddish-brown in color, the smell is unpleasant, camphor, the taste is insipid or sweetish. The milky juice is plentiful, whitish, does not change in the air.

It grows in coniferous, mixed and deciduous forests in the temperate zone of Eurasia and North America. The season runs from August to September.

Conditionally edible mushroom.

The cap is 3-8 cm in diameter, flat, then depressed, finely fleshy, the edge is wavy. The peel is sticky, gray, with concentric circles. Leg 4-8 cm high and 0.7-1.5 cm thick, cylindrical, hollow, hard, brown. The pulp is white, dense, the smell is not expressed, the taste is sharp. Milky juice is white.

Distributed in mixed and deciduous forests, grows in small groups in Eurasia and North America.

Conditionally edible mushroom.

The cap diameter is 4-10 cm, the shape is convex, later funnel-shaped, the edge is bent. The color of the cap is dark brown or chocolate, the surface is dry, velvety. Leg 4-10 cm tall, 1-1.5 cm thick, cylindrical, velvety, light. The flesh is whitish, turns pink on the cut, dense, fragile. The smell is weak, fruity, the taste is sharp. The milky juice is thick, white, turning pink in the air.

Mycorrhiza forms with oak, beech. Distributed in deciduous forests of Europe. Fruiting begins in July and lasts until mid-September.

Conditionally edible mushroom.

Hat 3-6 cm in diameter, convex shape, later flattened, tucked edge, flesh-gray color. The surface is dry, pubescent. Leg 0.5-1 cm in diameter, high, smooth, loose, light. The flesh is white, fresh, coconut aroma. The milky juice is white, does not change in air.

Grows in deciduous and mixed forests, from August to October.

Conditionally edible mushroom.

The cap is 4-8 cm in diameter, dry, convex, flat or depressed in the old mushroom, orange-brown. Leg 0.5-1.5 cm thick, 3-7 cm high, orange-brown. The pulp is brittle, white.

Grows in forests, next to oaks.

Conditionally edible mushroom, common in North and Central America, in Asia.

The cap diameter is 5-15 cm, the color is blue, the shape is convex, gradually becoming depressed. The edge is turned up. The surface is sticky. The leg is 2-6 cm high, 1-2.5 cm in diameter, cylindrical, the color matches the hat. The flesh is light or bluish. The milky juice is blue, caustic, turns green in the air. There is no smell.

Grows in deciduous and coniferous forests.

Conditionally edible mushroom.

The hat is 3-7 cm in diameter, convex in shape with a tubercle and a pubescent edge, later procumbent. The surface is velvety, wrinkled, chestnut, brown or black-brown. Leg 6-8 cm tall, 0.5-2 cm thick, cylindrical, solid, velvety, color like a hat. The flesh is firm, white or pale yellow, turns red on the cut, the smell is not pronounced. The milky juice is non-caustic, white, turns yellow in the air.

A rare species, grows in coniferous forests in small groups or singly. The season starts in mid-August and continues until the end of September.

Conditionally edible mushroom.

The hat is 4-8 cm in diameter, the shape is flat, funnel-shaped in the old fungus. The color is lilac-pink, the surface is pubescent. Leg 3-8 cm high, 0.8-1.2 cm in diameter, cylindrical, hollow, ocher. The flesh is whitish-pink in color, the smell of mushroom. Milky juice white, plentiful, caustic.

Distributed in deciduous and coniferous forests, grows in September-October.

Conditionally edible mushroom.

The cap is 2.5-8 cm in diameter, the shape is convex, later flat, the color is white or yellowish. The pulp is white, turns brown in the air, the taste is insipid, the smell is unpleasant. The milky juice is white, does not change in the air, sticky, plentiful. The leg is 2.5-6 cm long, 0.5-1.2 cm thick, white or cream, dry, velvety.

The mushroom grows in deciduous and mixed forests of North America and Japan.

Conditionally edible mushroom.

The cap is 2-6 cm in diameter, in a young mushroom it is convex, then funnel-shaped. The color is orange, the surface is velvety, dry. Leg 3-8 cm high, 0.8-1.2 cm thick, cylindrical, dense, the color matches the cap. The pulp is dense, orange, odorless. The milky juice is white, watery, does not change color in the air.

Mycorrhiza forms with birch, oak and spruce, grows from mid-July to October.

Conditionally edible mushroom.

The cap diameter is up to 10 cm, the shape is convex, then funnel-shaped. The surface is smooth, mucous, yellowish-white. Leg 3-7 cm long, 1-2.5 cm in diameter, cylindrical, tapering downwards, hollow, white. The pulp is white, inedible. Milky juice is white.

It grows in pine and mixed forests. The season runs from August to October.

Conditionally edible mushroom.

The cap is 4-12 cm in diameter, convex, funnel-shaped depressed in old mushrooms. The surface is smooth, mucous, pale. The leg is 7-9 cm high, 1.5 cm thick, cylindrical, hollow, color, like a hat. The pulp is thick, white or cream in color, the smell is pleasant, the taste is spicy. The milky juice is plentiful, white.

Grows next to oak and beech from July to August.

Conditionally edible mushroom.

The cap diameter is 3-6 cm, the shape is rounded, the edge is tucked, wavy. The color is grayish flesh, with concentric zones, the surface is moist, mucous. Leg 3-5 cm high, 0.5-1 cm thick, tapering to the base, the color matches the cap. The pulp is dense, white, the smell is weak, mushroom. The milky juice is abundant, white or yellowish in color. The taste is very spicy.

Distributed in Europe and Asia in deciduous, broad-leaved and mixed forests. Fruiting in early August and until the end of September.

Conditionally edible mushroom.

The cap is 4-8 cm in diameter, the shape is flat-convex, it dents in old mushrooms. The surface is dry, brown, with dark concentric zones. Leg 3-6 cm high, 0.5-1 cm thick, cylindrical, solid, color like a hat. The pulp is dense, brittle, white, turns brown later, the taste is weak, the smell is hay, specific. The milky juice is white, non-caustic.

Mycorrhiza forms only with oak. Grows profusely in deciduous and mixed forests. The season runs from early July to late September.

Conditionally edible mushroom.

The cap is 2-6 cm in diameter, in a young fungus it is plano-convex, the edge is curved, later procumbent, depressed. The color of the cap is pink-red, with red concentric zones. The flesh is light, turns green with age. The milky juice is white, turns green in the air. Leg 3-5 cm high, 0.2-0.8 cm thick, curved, hollow, color like a hat.

It grows in deciduous and mixed forests, next to birch, from mid-August to late September.

Conditionally edible mushroom.

The hat is 3-5 cm in diameter, the shape is convex, prostrate in old mushrooms, the surface is dry, reddish. Leg 0.4-0.8 cm thick, 2-5 cm high, loose, later hollow, widens towards the base, the color matches the cap. Pulp of weak sharp taste. The milky juice is white, turns yellow in the air.

Distributed from July to September in mixed and deciduous forests.

Conditionally edible mushroom.

The cap is 8-15 cm in diameter, fleshy, hemispherical or convex, later flattened, slimy. Color from purple-lilac to pale-brown. The leg is 5-10 cm high, cylindrical, the color matches the hat. The pulp is white, spicy, the milky juice is white, burning.

It grows in Eurasia, in large groups, in coniferous and deciduous forests.

Conditionally edible mushroom.

The hat is 3-8 cm in diameter, at first convex, grayish-brown or wine-brown in color. Leg 3-8 cm high, cylindrical, solid, light. The pulp is white, fragile, spicy in taste. Milky juice white, burning.

It occurs in Eurasia and North America, in large groups, in deciduous and mixed forests.

Conditionally edible mushroom.

The cap diameter is 8-15 cm, the center is depressed, the shape is funnel-shaped, the color of the cap is lilac-brown, with concentric zones. Leg 5-10 cm high, cylindrical, hollow, cream-colored. The pulp is white, dense, in the air it becomes purple. Bitter-sharp in taste.

Grows in deciduous and mixed forests of Eurasia.

Conditionally edible mushroom.

The hat is 3-7 cm in diameter, dry, buffy, flat-convex shape, the edge is curved. Leg 0.6-1.3 cm thick, 7 cm high, cylindrical, hollow, fibrous, color like a hat. The flesh is brownish-reddish, brittle. The milky juice is watery, white.

It grows in August-September in mixed and deciduous forests.

Poisonous and inedible types of lactic mushroom

Inedible mushroom.

The cap diameter is 4-10 cm, the shape is convex, later extended, the edge is curved. The surface of the cap is shiny, sticky, gray-green in color with dark concentric zones. Leg 4-6 cm long, 2.5 cm in diameter, light. The pulp is white, odorless, the taste is sharp, peppery. The milky juice is thick and white.

Mycorrhiza forms with deciduous trees, grows in summer and autumn in small groups in the deciduous forests of Europe and Asia.

Inedible mushroom.

The cap is 6-12 cm in diameter, the shape is flat, later funnel-shaped, the edge is wrapped. Color pinkish-brown. The stem is 9 cm high, 1.5-2 cm thick, cylindrical in shape, the color matches the hat. The flesh is light yellow. The smell is strong, spicy, unpleasant. The taste is bitter. The milky juice is watery white.

Grows in coniferous forests, in the northern temperate zone. The fruiting season is from July to September.

Inedible mushroom.

Cap 3-6 cm in diameter, liver-brown color, smooth surface. Leg 3-6 cm in height, 0.6-1 cm in thickness, cylindrical shape, color, like a hat. The flesh is thin, creamy or light brown in color, acrid.

Mycorrhiza forms with pine.

Inedible mushroom.

The cap is 1.5-3 cm in diameter, in a young mushroom it is flat, later goblet, the edge is wrinkled, the surface is matte, the color is ocher-brown. Leg 0.5 cm in diameter, 2-3 cm tall, cylindrical in shape, color like a hat. The pulp is brittle, brown. Milky juice is white.

Grows in mixed and deciduous forests, from mid-July to September.

Inedible mushroom.

The hat is 4-10 cm in diameter, the shape is convex, later procumbent. The surface is velvety, brownish-brown. Leg 3-6 cm high, 1-1.5 cm thick, cylindrical in shape, tapering towards the base. The pulp is white, dense, the smell is weak, fruity, the taste is sharp, peppery, turns pink in the air. The milky juice is thick, white, turning red in the air.

Grows in small groups or singly in coniferous and mixed forests. The season starts from mid-August and lasts until the end of September.

Inedible mushroom.

The hat is 3-8 cm in diameter, the shape is convex. Orange color, smooth surface.

The stem is 3-6 cm long, 0.8-1.5 cm in diameter, cylindrical in shape, tapering towards the base, in a young mushroom it is solid, later hollow, the color matches the cap. The pulp is dense, fibrous, the smell is orange. Milky juice is thick, sticky, white.

It grows in deciduous forests, in small groups, in summer and autumn.

Inedible mushroom.

The cap diameter is 4-8 cm, in a young mushroom the shape is convex, later prostrate. The edge is folded. The color is grayish-steel with a violet tint, the surface is smooth, moist. The flesh is odorless, pungent taste, white or yellowish, lilac on the cut. The milky juice is plentiful, white, turning purple in the air. Leg 4-7 cm high, 1-2 cm thick, strong, cylindrical.

A rare mushroom that grows in damp deciduous and mixed forests from early August to late September.

Milkers are bred either by buying ready-made mycelium, or by growing it from spores of a wild mature mushroom. Mycelium is sown from May to September. In winter, it is planted in heated greenhouses. In the greenhouse, lactic mycelium is planted in a plastic bag filled with substrate with slots through which mushrooms will germinate. The fungus develops over 5 years.

The site for planting mycelium is well fertilized with peat. On its territory, deciduous trees under the age of 4 years should grow.

Purchased mycelium is sown in a prepared substrate from a mixture of decontaminated soil with hardwood sawdust. Moss, fallen leaves, husks or straw are also added.

The soil at the planting site is preliminarily disinfected with a solution of lime (50 g per 10 l of water), spilling the holes under the tree with a solution.

The wells are half filled with substrate. Lay out pieces of milky mycelium on top, and completely fill with substrate. The soil is compacted, pieces of moss and fallen leaves are laid on top.

In dry times, the site is watered per week with at least 30 liters of water. On hot days, it is covered from overheating. For the winter, they are insulated with fallen leaves.

Harvest appears from July to August.

Milk mushroom calories

The nutritional value of lactifers is very variable. Young mushrooms have more nutrients; fresh ones contain almost 90% water. Milky foods contain essential amino acids, fats and fatty acids.

• The bitter milky juice of the lactifers, when it enters the human body, causes vomiting, diarrhea, and eating disorders, which is why the lactifers are often referred to as inedible mushrooms.
• The natural bitter taste of these mushrooms repels pests, so the milkers are practically not affected by insect larvae and worms.

Milky is a genus of mushrooms that has the scientific name Lactrarius, which means milky. This genus includes the famous, popularly loved mushrooms and milk mushrooms, as well as mushrooms such as volnushki, chernushki, bittersweet, rubella, serushka, euphorbia, smooth mushrooms, and so on and so forth.

There are a lot of varieties of milky: white, brown, brownish, sluggish, burning milky, lilac, meat-red, neutral, ordinary, umber. They belong to the third category. The milky one is not caustic and sweetish - by the fourth. Milkweeds grow both in coniferous and deciduous forests, they prefer damp, low places. These mushrooms appear in late July or early August and disappear at the end of September, in October.

In appearance, milkers are somewhat similar to mushrooms, but the color of the caps is brown-gray, purple-red, grayish-yellow, white, gray-olive, brown, red-brown, etc.

Some milkers are small, the cap diameter is up to 6-8 centimeters (faded lactic), and larger ones with a hat up to 15 centimeters in diameter (gray-pink, ordinary and others). Most milkers have caustic and slightly edible juice. The legs of the milkers are the same color with a hat or a little lighter.

Milkers are usually used only in salted form.

Lactarius glyciosmus (Fr.) Fr.

Grows in coniferous and mixed forests in August - September.

Cap 3-7 cm in diameter, at first slightly convex with a lowered edge, then prostrate with a thin even or slightly lowered edge, pitted or slightly depressed, often with a small tubercle, sometimes irregularly curved or with an uneven surface, fine-fibred, sticky in wet weather, painted in gray-yellow-pinkish shades: gray-pink, lilac-gray, pale ocher, brownish-yellowish, yellowish-yellow, cream, yellowish-grayish, with inconspicuous darker narrow concentric zones

The flesh is thin, whitish or reddish-brown, then creamy, with a pronounced smell of coconut. The milky juice is white, slightly green in air, slightly sweet, slightly caustic in old mushrooms.

Blades adhering with a tooth to the stem, frequent, pale ocher. Spore powder is yellowish. Spores broadly oval, small warty.

Leg 2-6 cm long, 0.3-1.2 cm thick, cylindrical, hollow, whitish with a slight yellowish tinge.

The mushroom is conditionally edible, little known, used fresh, as well as in pickling along with other lactic acid.

Pale lactic mushroom (lat. Lactarius pallidus) is a fungus of the genus Milky (lat. Lactarius) of the Russula family (lat. Russulaceae). Conditionally edible.

Description
Hat 4-12 cm, convex at first, then funnel-depressed. The skin is smooth, slimy, pale buffy-yellow.
The plates are descending along the stem, sometimes branched, of the same color as the cap.
Spore powder is pale buffy. Spores 8 6.5 µm, almost round, prickly, amyloid.
Leg 7-9 cm in height, up to 1.5 cm, the same color with a cap, cylindrical, hollow, smooth.
The flesh is thick, white or creamy, with a pleasant smell and slightly pungent taste.
The milky juice is plentiful, white, tasteless, then becomes sharp, does not change color in the air.

Ecology and distribution

Forms mycorrhiza with oak, beech. It occurs quite rarely in oak forests and deciduous forests mixed with oak, in small groups.

Season: July - August.

Similar species
Sticky milkweed (Lactarius blennius) - conditionally edible, the milky juice darkens when dried, the fungus grows under birch trees.
Lactarius curtus has a burning milky juice.

Faded milky is a conditionally edible agaric, in some reference books referred to as swamp wave or sluggish milky.

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, the same color as the cap, only slightly 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.

It grows in deciduous and mixed forests in August - September.

Hat up to 7 cm in diameter, smooth, dry, first flat, then funnel-shaped, with a curved edge, brownish-reddish-brown.

The pulp is thin, brownish-reddish. The milky juice is whitish-watery, slightly pungent, does not change color in air.

The plates adhering to the stem are frequent, thin, yellow-ocher. Spore powder is light ocher. Spores are rounded, prickly.

Leg up to 7 cm long, up to 1.25 cm thick, cylindrical, hollow, smooth, sometimes bent, at first yellowish-brown, in old age the same color with a cap.

The mushroom is conditionally edible, the third category, little known, It is used salted.

Lactarius ligniotus Fr.

Grows in deciduous and mixed forests under birches, spruces and pines in August - September.

Hat 3-4 cm in diameter, with a papilla in the center, velvety, wrinkled, chestnut, brown or black-brown.

The flesh is white or slightly yellowish, becoming reddish-saffron when cut. The milky juice is watery-white, turns pink in the air.

The plates are rare, descending along the stem, first white, then ocher, turn red when pressed. Spore powder is ocher-yellow. Spores are rounded, prickly.

Leg up to 12 cm long, 0.5-2.0 cm thick, of the same color with a hat.

The mushroom is edible, the second category. Use fresh, salted (after boiling for about 20 minutes). It is better to collect only hats, without hard legs, especially in mature mushrooms.

The hat is up to 10 cm in diameter, flat, gray-ash or smoky gray with pale concentric rings, not sticky, but moist.

Blades descending along the stem, creamy ocher, thin and sparse.

Hollow stem, the same color as the hat or slightly lighter. grayish or white flesh.

Abundant, white milky juice, very pungent in taste, dries up in the air with gray lumps on the plates.

It grows from August to October in sparse mixed or deciduous forests, in shrubs, in glades, on edges.

Among many species of lactifers, this fungus is relatively easy to recognize by its camphor smell. Hats 2.5-6 cm in diameter, at first strongly convex with tucked edges, then from open to deepened in the middle, matte, red-brown when wet, flesh-colored to meat-red when dry. The plates are reddish-brown at first, then with a purple tint, becoming brownish when damaged. Leg of the same color with a cap, smooth, 3-8 cm long and 4-10 mm thick. The milk is watery-whitish, the taste is mild, the smell is camphor. Spores are colorless with an amyloid spiny ornament, almost spherical, 7.5-8.5 x 6.5-7.5 microns.

It occurs scattered and often in June - October in groups in deciduous, mixed and coniferous forests. Edible.

It looks like an edible whey milkweed (Ladarius serifluus), which has a darker hat - from chestnut brown to almost black-brown - and yellowish plates.

It grows in deciduous forests, prefers aspen and birch forests, sometimes in large groups, from August to October.

Cap up to 12 cm in diameter, first convex with a curved edge, then depressed, slightly funnel-shaped, with a small tubercle in the center, grayish-brown with a purple tint, with unclear concentric zones.

The pulp is white or yellowish, dense, bitter, lilac on the cut. The milky juice is not caustic, bitter, white, turns purple in the air (a characteristic feature).

The plates are frequent, thin, adherent or slightly descending, whitish, cream, turn purple when pressed. Spores ovoid, warty.

The leg is cylindrical, 4-6 cm long, 1-2 cm thick, hollow, of the same color with a cap.

The mushroom is conditionally edible, the third category. used salty (after soaking 1-2
day or after boiling for about 20 minutes).
Similarity to the edible lactic, faded, from which it differs in the place of growth, more fleshy, dense and noticeably lilac flesh in the air

The hat is up to 10 cm in diameter, at first flat-convex, then funnel-shaped, purple-dirty or gray-pink with dark spots, a thin, wavy edge, has darker, sometimes noticeable concentric rings. Creamy, adherent to the leg of the plate, lilac color is acquired by touch.

Smooth, hollow stem, cylindrical, yellowish or white with spots and a hint of purple, slightly bent. White or slightly yellowish flesh, turns purple when broken. White milky juice, caustic and bitter, turns purple in the air.

Wet lactic mushroom grows from August to September in low places of mixed forests. Edible conditionally. It is used for salting together with other mushrooms.

Hat: 3-6 (8) cm in diameter, at first convex with a lowered edge, then prostrate, depressed, sometimes with a tubercle, with a thin, wavy-curved, sometimes slightly ribbed edge, smooth, without concentric zones, bright orange, brownish orange, with a brighter middle and a yellowish edge

Records: frequent, thin, wide, sometimes forked, adherent or slightly descending, yellowish or cream, then ocher, sometimes with red spots.

Spore powder ocher

Leg: 3-8 cm long and 0.5-1 cm in diameter, cylindrical, even, smooth, solid, then cellular, almost hollow, one-color with a cap or lighter

Flesh: thin, brittle, orange-whitish, without much odor. The milky juice is not plentiful, not caustic, watery-white, does not change color in air

Habitat: from mid-July to the end of October (massively throughout August and September) in coniferous and mixed forests (with birch, spruce), in moss and on the litter, singly and in small groups, not uncommon, annually

Conditionally edible mushroom (category 4), used salted (after short soaking and boiling for about 15 minutes). It is better to collect young, less brittle mushrooms

Acute Milkweed is a rare conditionally edible agaric that 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 round, 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 gray-pink

It grows in moist pine forests, more often on the outskirts of sphagnum bogs, from July to September.

Cap 5-15 cm in diameter, dry, dull brown, sometimes with a gray tint, at first flat, then deeply funnel-shaped, with a rolled edge, in dry weather with a silky sheen.

The flesh is light yellow, pale yellow. The milky juice is watery-white, does not change in the air, slightly sharp.

Records descending along the stem, first whitish, then fawn. Spore powder is light ocher. Spores are rounded.

Leg up to 9 cm long, up to 1.5 cm thick, cylindrical, hollow, of the same color with a hat, lighter and powdery above, with whitish fibers below.

The mushroom is conditionally edible, little known, used salted and pickled along with other mushrooms. Suitable for drying. When dried, it smells strongly of fresh hay.

Lilac milky has a hat up to 8 cm in diameter, at first flat, then funnel-shaped, pink-lilac, fibrous-fluffy, without concentric rings. Plates adhering to the stem, frequent, ocher with a tinge of lilac.

The hollow leg of the milky mushroom is lilac, slightly flattened, curved or straight, buffy, floury in the upper part. Whitish-pink flesh, with a mushroom smell. Profuse, white milky juice, bitter.

Lilac milky grows in September - October in slightly damp places of mixed forests, mainly with alder.

grows in September - October in slightly damp places of mixed forests, mainly with alder.

Conditionally edible, used in salting with other mushrooms.

This mushroom can be found in oak forests in August-September. It grows singly or in large groups.

hat up to 10 cm in diameter, funnel-shaped, velvety, wrinkled in the middle, dark brown or dark chocolate, fading to off-white. The edges of the cap are uneven, sinuous. The flesh is white, turning yellow when broken. The milky juice is white, turns orange in the air, the taste is not bitter, slightly spicy.

Records descending along the stem, rare, first white, then ocher-yellow. Spore powder is ocher-yellow.

Leg up to 22 cm long, 1.5 cm thick, of the same color with a cap, velvety mealy, dense.

Milky dark brown edible, belongs to the second category. Used boiled and salted.

Spruce camelina - Lactarius deterrimus

Spruce Ginger is similar to Pine Ginger, only more finely fleshed, with a greenish tinge. It is more damaged by insect larvae. Sometimes you choose one out of ten mushrooms.

White breast - Lactarius resimus

Written by Nikolay Budnik and Elena Mekk.

White mushroom (raw, real) is very highly valued among our mushroom pickers, sometimes even more than White mushroom. White mushrooms are found on Uloma Zheleznaya much less often than White mushrooms, because they love calcareous clay soil, and our soils are mostly sandy and peat. If you can meet other mushrooms by chance, then you can’t do without knowledge of mushroom places with white mushrooms.

Yellow breast - Lactarius scrobiculatus

Written by Nikolay Budnik and Elena Mekk.

The yellow milk mushroom on Uloma Zheleznaya is highly valued - on a par with the White milk mushroom. It settles in low places, often along streams, among old fir trees, bushes and windfall. Moss almost does not grow there, but characteristic grasses are visible on the black earth.

Blue breast - Lactarius repraesentaneus

Written by Nikolay Budnik and Elena Mekk.

Blue or dog breast is quite rare. It looks like a yellow mushroom, loves damp places, clay soils, birch-spruce forest. The mushroom grows at about the same time as other milk mushrooms. It is named so because the plates turn purple when touched and the milky juice in the air. Mushrooms are usually found singly or in small groups.

Pink volnushka - Lactarius torminosus

Written by Nikolay Budnik and Elena Mekk.

We consider Pink Volnushka one of the best mass pickled mushrooms. True, foreign authors attribute the pink Volnushka to poisonous mushrooms, but this comes from a misunderstanding, from the inability to cook it. When foreigners are treated to salty Volnushka, they eat with great pleasure. In the Western tradition, mushrooms are preferred to be eaten immediately - raw or after a little cooking. In this case, gastrointestinal upset occurs from Volnushka pink.