Orange milky mushroom. What do lactic mushrooms look like and where do they grow? Where do milkies grow?
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Kira Stoletova
Milky mushrooms are divided into edible, edible and conditionally edible. They belong to the lamellar genus, the Russula family. Translated, the Mlechnik mushroom means “milk-giving.” More than 50 varieties are found in Russia and the CIS countries.
Characteristics
Description of the mushroom:
- average cap size 8 cm;
- the edges of the young specimen are tightly pressed to the stem; over time, it detaches and takes on a flat-concave and funnel-shaped shape;
- the edges are smooth, sometimes with a vaguely defined wave;
- The color palette is varied: from white to dark olive, almost black. Color is changeable depending on age;
- The structure of the cap varies from smooth to scaly.
In nature, there are specimens with caps up to 30 cm in diameter. The taste of fresh pulp varies from hot, with a pronounced pungency, to sweetish. The color is brown, with possible white inclusions, and changes with age. The aroma is almost not noticeable. A specific odor is characteristic only of some species.
Description of the leg:
- cylindrical structure;
- narrows or widens towards the base;
- the color is similar to the cap or a tone lighter;
- diametric range - 1.5-4 cm;
- height 5-10 cm;
- the top layer is smooth-textured;
- With age, a cavity appears inside.
Uncaustic
They are classified as conditionally food. The non-caustic milkweed forms mycorrhiza with birch, spruce, and oak wood. The second name is Tender Milky. Appears in forests in mid-July.
A young mushroom is distinguished by its convex orange cap. In the old specimen it takes on a funnel-shaped shape.
The dry coating of the cap has a velvety structure. The height of the leg varies between 3-8 cm. The pulp is odorless, orange, and the structure is dense. The juice is white, watery, and does not change color when it reacts with oxygen.
Brown
Brown milkweed is a conditionally food variety. The hat is neatly folded at the edges. Usually the central tubercle is preserved even in adult specimens of the brown milkman. The color of the hat surface is brown on the outside and white on the inside.
The surface is dry, velvet structure. The cut flesh is white, thin, and breaks easily. The brown milkhen secretes a non-caustic sap that turns yellow in reaction with air.
Oak
The oak milkweed settles in oak and mixed plantings. The mushroom is edible. Has a specific smell.
The diametric range of the hat surface is 5-10 cm. The color of the top is brown. The surface is covered with uneven circles of concentric shape. On the inside there are creamy plates that secrete milky juice when pressed.
Fragrant
The milkweed is aromatic and conditionally edible. The size of the hat surface is 3-6 cm. The color can be pink, red, lilac-gray, it depends on the age and characteristics of the local climate.
The surface is dry, non-sticky, smooth. The leg is 2-3 cm high, loose in structure. The color is one tone lighter than the surface of the cap. As it matures, a cavity forms inside.
The pulp is white. The milkweed exudes a coconut aroma. The pulp is fresh. It is used as food for the winter.
Brown
Brown milky grows in spruce forests and on acidic soils. Mushrooms of this group are poisonous. The cap is 2-8 cm, thin, fibrous. Covered with dry, smooth skin, brown in color.
The lower plates are arranged in a descending order, reddish. The liquid secreted by the pulp is watery and white. In reaction with air it acquires a brownish tint.
Faded
Pallid milky is conditionally food-bearing. Grows in deciduous forests, on hilly edges, next to birches and tall pines. Hymenophore lamellar. The diameter range of the cap is 3-10 cm.
The cap is fleshy, thin, and crumbles easily. Immature specimens of the Pallidum are convex in the center. The faded milkweed has a wine-brown color.
The leg is 4-8 cm in size, cylindrical in shape. In young mushrooms it is dense, full, in old ones it is hollow. The color of the leg is gray-brown. The pulp is soft white, odorless, and produces milk abundantly, which turns gray when exposed to air.
Stunted
The stunted milkweed is a conditional food plant. It is eaten salted, dried after soaking. The hat surface is 3-5 cm. The color is red. The cap has a clearly defined convexity in the center, the edges are lowered.
The plates have a similar color to the cap and are descending. The leg is long. The pulp does not release much juice. The liquid is white and turns yellow when dry.
Wet
Wet milkweed is classified as conditionally edible. Some sources say that the mushroom contains poisonous toxins. Not recommended for use. The color of the cap is grey. Size 4-8 cm. Pressed in the center, with a small tubercle.
The skin is wet and sticky. Hymenophore lamellar. Under mechanical influence it acquires a purple color. The juice is white, and in reaction with air it takes on a lilac hue. There is copious fluid discharge.
Orange
The orange milkweed is inedible and conditionally poisonous. Has a citrus aroma. The diameter of the cap is 3-8 cm, the length of the stalk is 3-6 cm. The hymenophore is lamellar.
The color of the film is orange. The plates that secrete juice have a light orange tint. There is copious fluid discharge. The pulp is fibrous.
Hygrophoroid
The hygrophoroid milkweed is edible and orange-brown in color. The plates located under the cap secrete milk. The pulp is white and does not change color when exposed to air.
Mycorrhiza forms mainly with oak. Grows in deciduous forests. The second name of the hygrophoroid mushroom is red-brown milk mushroom.
White
White milkweed is conditionally edible. Grows in dry pine forests. Prefers sandy soils. The cap surface is 4-10 cm in diameter. The young mycelium is flat. The edges are tightly curled and begin to curl over time.
The cap is covered with a slimy skin. When dry, it becomes milky white. The lower plates are forked, descending, releasing white juice when pressed. The juice is watery, fresh, and does not change color in reaction with air.
Brownish
Brownish milkweed is classified as an edible species. It is not soaked before use. Settles in coniferous forests on sandy soils.
The cap of the Milky brownish is 5-10 cm, wavy at the edges. With age, the milky mushroom becomes lighter. The skin is dry, velvety. The pulp is white, becoming yellow with age. Slightly pink at the break.
Lilac
The lilac milkweed is conditionally poisonous. The diameter of the thin cap is 5-10 cm. In the center there is a sharp papillary mound. The skin is dry, lilac-pink.
The pulp has a spicy aroma. Produces a small amount of milky juice. The mushroom grows in alder forests.
Ordinary
The common milkweed mushroom is edible. The diameter of the cap is 10-15 cm. It has a wheel-shaped shape. The edges are turned inward, not pubescent.
The color of the common milkweed is changeable: in young mushrooms it is brown, in old specimens it is lead-gray, almost black. The common milkweed is common in all forests. Prefers moisture-absorbing soils and appears in large quantities.
Bolotny
The marsh milkweed is edible. In terms of taste, it is inferior to real milk mushrooms. The diameter of the cap is less than 5 cm. The cap is prostrate and round in shape.
The skin is red. Hymenophore lamellar, frequent. The leg has a dense structure and is pubescent. The flesh when cut is marsh color. It tastes unpleasant when raw. The milky juices are white and turn gray when exposed to air.
Sweetish
Milk mushroom (milk mushroom) is sweetish and edible. The cap is 3-7 cm, oval-round in shape, concave in the center. The hymenophore is lamellar, frequent, descending.
Hepatic
Liver milkweed is poisonous. The cap is 3-7 cm in diameter, gray-brown in color. The leg is a tone lighter.
The pulp is thin, light brown. The pink plates fit tightly to the cap. The hepatic milkweed is inedible due to its caustic juice.
Blue
Milky blue mushrooms are classified as edible. The cap is 5-15 cm, has a blue color, and turns green when damaged. The surface is sticky.
The pulp is light blue. The juice is blue and turns green when exposed to air. Mycorrhiza forms with deciduous trees.
Conclusion
Milk mushrooms are distributed throughout the world. They are divided into poisonous, conditionally edible (or conditionally edible) and edible. Their main difference is the release of milky juice when pressing on the pulp. Edible mushrooms are used in salted, pickled form. The taste characteristics are not high.
Milkweeds grow in forests and forest clearings, in the tundra, forest-tundra, and sometimes in swamps and meadows. In Europe, most species of this genus are considered inedible, or even poisonous. In Slavic countries, many milkweeds are classified as conditionally edible mushrooms and are used as food in salted or pickled form.
General information about the mushroom
The milkweed is a genus of lamellar mushrooms of the Russulaceae family, which has about 400 species. From Latin, the name of the genus of mushrooms is translated as “milk” or “milk-giving.” People often call them lacticians.
Characteristics of the milky mushroom
hat
The average diameter of a milkweed cap reaches 8 cm, but there are also 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 smooth, less often wavy. The color of the caps of different species of milkweed varies from white, gray, yellow, orange, brown to blue, purple, pink and even olive-black. Color may also change as the mushroom ages. The surface of the cap is also variable: from smooth or velvety to scaly or pubescent.
Pulp
The fresh pulp of milkweeds has a sharp, burning taste, or, on the contrary, it is fresh or mildly spicy, sometimes sweetish. The color of the pulp is usually white with a brown, gray, fawn or cream tint. The pulp changes color when cut and with age. Its smell is weak and vague, sometimes absent, specific only to certain species.
Leg
The leg is cylindrical, narrows or widens towards the base, club-shaped or swollen; the color matches the cap. The diameter of the stem is 1.5-2 cm, height 5-8 cm. The surface is dry and smooth, sometimes sticky or slimy. Gradually the leg becomes spongy and hollow.
Milkweeds grow in various types of forests around the world. In relation to the plants with which fungi form mycorrhiza, there are both specific and nonspecific species.
The fruiting season for most lactiferous species begins in July and lasts until mid-autumn.
In Europe, lacticaria are considered inedible or poisonous mushrooms. In Slavic countries they are classified as conditionally edible and consumed salted or pickled.
During the process of salting and pickling, fermentation occurs in the milkweed and it receives a characteristic sourish taste, which is valued in Russian pickles. Since the milkweed is a fleshy mushroom, after preliminary boiling it is used to prepare various dishes. The bitterness of the milkweed disappears after heat treatment; well-fried mushrooms have a piquant, spicy, slightly bitter aftertaste. In Finland, milkfish are prepared by baking over a fire or grill.
Types of lacticaria mushroom
Conditionally edible mushroom.
The cap is 2-10 cm in diameter, smooth, with a wavy edge. The skin is moist, bare, smooth, ocher, dark in the center, with concentric zones. The leg is up to 10 cm high, 1.5 cm in diameter, cylindrical, hollow, hard, bare, smooth, lighter than the cap. The pulp is dense, white, pungent, and the smell is not pronounced. The milky juice is white and does not change in air.
A conditionally edible mushroom, used salted. Before cooking, soak or boil for a long time.
The cap is 3-7 cm in diameter, the shape is convex, later spread out, the surface is lumpy, dry, velvety, the edge is wavy. The color is brownish-gray. The leg is 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 when cut, the taste is hot and pungent, there is no smell. The milky sap is abundant, thick, white, and becomes bright coral in the air.
The mushroom grows in small groups in deciduous, broad-leaved, and sometimes mixed forests of Eurasia. The season lasts from July to September.
Conditionally edible mushroom.
The cap is 3-6 cm in diameter, in a young mushroom it is convex, the edge is tucked, later depressed with a tubercle in the center and a wavy edge. The skin is dry, scaly, ocher. The stem is 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, has a pungent taste and no odor. The milky juice is white and does not change in air.
Grows in open forests, 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 slimy, yellowish in color, with purple spots. The leg is 3-5 cm high, up to 1.5 cm in diameter, cylindrical in shape, hard, hollow, mucous, the color matches the cap. The pulp is white, dense, fresh, the smell is not pronounced. The milky sap is white and turns purple in the air.
It grows in groups in deciduous and mixed with birch forests of Eurasia and North America. The season continues in August-September.
Conditionally edible mushroom.
The cap is 8-10 cm in diameter, thick, depressed, the edge is turned up, fringed. The skin is sticky, smooth, glabrous, orange-ocher in color, with concentric zones. The leg is 6-10 cm in height, up to 3 cm in thickness, cylindrical in shape, 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 diameter of the cap 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 in shape, hard, bare, color like a cap. The pulp is white, dense, fresh, no smell. The milky sap is white and turns pink in the air.
Distributed in deciduous and mixed forests of Eurasia. Grows in large groups from August to September.
Conditionally edible mushroom.
The hat is 13-18 cm in diameter, flat, the edge is turned up. The surface is dry, pubescent, white or cream in color, later with brown spots. The pulp is fleshy, hard, white, has a pungent taste, a sour-fruity smell, unpleasant. The milky juice is white or creamy. The leg is cylindrical, tapering downward, 3-7 cm in height, 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 it is spread out 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 in shape, thin, color like a cap. The pulp is loose, brittle, reddish-brown in color, the smell is unpleasant, camphorous, the taste is insipid or sweetish. The milky juice is abundant, whitish, and does not change in air.
Grows in coniferous, mixed and deciduous forests in the temperate zone of Eurasia and North America. The season lasts from August to September.
Conditionally edible mushroom.
The cap is 3-8 cm in diameter, flat, then depressed, thin-fleshy, the edge is wavy. The skin is sticky, gray, with concentric circles. The leg is 4-8 cm high and 0.7-1.5 cm thick, cylindrical, hollow, hard, brown in color. The pulp is white, dense, the smell is not pronounced, the taste is sharp. The milky juice is white.
Distributed in mixed and deciduous forests, grows in small groups in Eurasia and North America.
Conditionally edible mushroom.
The diameter of the cap 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 and velvety. The leg is 4-10 cm high, 1-1.5 cm thick, cylindrical, velvety, light. The pulp is whitish, turns pink when cut, dense, fragile. The smell is weak, fruity, the taste is pungent. The milky juice is thick, white, and turns pink in the air.
Mycorrhiza forms with oak and beech. Distributed in deciduous forests of Europe. Fruiting begins in July and lasts until mid-September.
Conditionally edible mushroom.
The cap is 3-6 cm in diameter, the shape is convex, later flattened, the edge is turned up, the color is flesh-gray. The surface is dry, pubescent. The leg is 0.5-1 cm in diameter, high, smooth, loose, light. The pulp is white, fresh, and has a coconut aroma. The milky juice is white and 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 in shape, in the old mushroom it is flat or depressed, orange-brown. The leg is 0.5-1.5 cm thick, 3-7 cm tall, orange-brown in color. The pulp is brittle and white.
Grows in forests, next to oak trees.
A conditionally edible mushroom, common in North and Central America and Asia.
The diameter of the cap 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 cap. The pulp is light or bluish. The milky juice is blue, acrid, and turns green in the air. There is no smell.
Grows in deciduous and coniferous forests.
Conditionally edible mushroom.
The cap is 3-7 cm in diameter, convex in shape with a tubercle and a pubescent edge, later spread out. The surface is velvety, wrinkled, chestnut, brown or black-brown in color. The leg is 6-8 cm high, 0.5-2 cm thick, cylindrical in shape, solid, velvety, color like a cap. The pulp is hard, white or pale yellow, turns red when cut, and has no pronounced odor. The milky sap is non-caustic, white, and turns yellow in air.
A rare species, it grows in coniferous forests in small groups or singly. The season begins in mid-August and lasts until the end of September.
Conditionally edible mushroom.
The cap is 4-8 cm in diameter, flat in shape, funnel-shaped in the old mushroom. The color is lilac-pink, the surface is pubescent. The stem is 3-8 cm high, 0.8-1.2 cm in diameter, cylindrical, hollow, buffy. The pulp is whitish-pink in color and has a mushroom smell. The milky juice is white, abundant, caustic.
Distributed in deciduous and coniferous forests, grows in September-October.
Conditionally edible mushroom.
The cap is 2.5-8 cm in diameter, convex in shape, later flat, white or yellowish in color. The pulp is white, turns brown when exposed to air, the taste is insipid, the smell is unpleasant. The milky juice is white, does not change in air, sticky, abundant. 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. The stem is 3-8 cm high, 0.8-1.2 cm thick, cylindrical in shape, dense, the color matches the cap. The pulp is dense, orange, odorless. The milky juice is white, watery, and does not change color in air.
Mycorrhiza forms with birch, oak and spruce and grows from mid-July to October.
Conditionally edible mushroom.
The diameter of the cap is up to 10 cm, the shape is convex, then funnel-shaped. The surface is smooth, slimy, yellowish-white. The leg is 3-7 cm long, 1-2.5 cm in diameter, cylindrical in shape, tapering downward, hollow, white. The pulp is white, non-acidic. The milky juice is white.
Grows in pine and mixed forests. The season lasts from August to October.
Conditionally edible mushroom.
The cap is 4-12 cm in diameter, convex, funnel-shaped and depressed in old mushrooms. The surface is smooth, slimy, pale. The leg is 7-9 cm high, 1.5 cm thick, cylindrical, hollow, color like a cap. The pulp is thick, white or cream in color, the smell is pleasant, the taste is pungent. The milky juice is abundant and white.
Grows next to oak and beech from July to August.
Conditionally edible mushroom.
The diameter of the cap is 3-6 cm, the shape is round, the edge is turned up, wavy. The color is grayish-flesh, with concentric zones, the surface is moist, mucous. The stem is 3-5 cm high, 0.5-1 cm thick, tapers towards 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, flat-convex in shape, dented in old mushrooms. The surface is dry, brown, with dark concentric zones. The stem is 3-6 cm high, 0.5-1 cm thick, cylindrical in shape, solid, color like a cap. The pulp is dense, brittle, white, later turns brown, the taste is weak, the smell is hay, specific. The milky juice is white, non-caustic.
Mycorrhiza forms only with oak. Grows abundantly in deciduous and mixed forests. The season lasts from the beginning of July to the end of September.
Conditionally edible mushroom.
The cap is 2-6 cm in diameter, in a young mushroom it is flat-convex, the edge is curved, later it is spread out, depressed. The color of the cap is pink-red, with red concentric zones. The flesh is light and turns green with age. The milky sap is white and turns green in air. The stem is 3-5 cm high, 0.2-0.8 cm thick, curved, hollow, color like a cap.
Grows in deciduous and mixed forests, next to birch, from mid-August to late September.
Conditionally edible mushroom.
The cap is 3-5 cm in diameter, convex in shape, prostrate in old mushrooms, the surface is dry and reddish. The stem is 0.4-0.8 cm thick, 2-5 cm high, loose, later hollow, widens towards the base, the color matches the cap. The pulp has a weak pungent taste. The milky sap is white and turns yellow in 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 in shape, later flattened, mucous. Color from violet-lilac to pale-brown. The leg is 5-10 cm high, cylindrical, the color matches the cap. The pulp is white, sharp, the milky juice is white, burning.
It grows in Eurasia, in large groups, in coniferous and deciduous forests.
Conditionally edible mushroom.
The cap is 3-8 cm in diameter, convex at first, grayish-brown or wine-brown in color. The leg is 3-8 cm high, cylindrical, solid, light. The pulp is white, fragile, and has a sharp taste. The milky juice is white and hot.
Found in Eurasia and North America, in large groups, in deciduous and mixed forests.
Conditionally edible mushroom.
The diameter of the cap is 8-15 cm, the center is depressed, the shape is funnel-shaped, the color of the cap is lilac-brown, with concentric zones. The leg is 5-10 cm high, cylindrical, hollow, cream-colored. The pulp is white, dense, and turns purple when exposed to air. The taste is island-bitter.
Grows in deciduous and mixed forests of Eurasia.
Conditionally edible mushroom.
The cap is 3-7 cm in diameter, dry, buffy, flat-convex in shape, with a curved edge. The stem is 0.6-1.3 cm thick, 7 cm high, cylindrical in shape, hollow, fibrous, color like a cap. The pulp is brownish-reddish in color, brittle. The milky juice is watery and white.
Grows in August-September in mixed and deciduous forests.
Poisonous and inedible types of laticifer mushroom
Inedible mushroom.
The diameter of the cap is 4-10 cm, the shape is convex, later spread out, the edge is curved. The surface of the cap is shiny, sticky, gray-green in color with dark concentric zones. The leg is 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 and grows in summer and autumn in small groups in 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 rolled up. The color is pinkish-brown. The stem is 9 cm high, 1.5-2 cm thick, cylindrical in shape, the color matches the cap. The pulp 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. Fruiting season is from July to September.
Inedible mushroom.
The cap is 3-6 cm in diameter, the color is liver-brown, the surface is smooth. The stem is 3-6 cm in height, 0.6-1 cm in thickness, cylindrical in shape, color like a cap. The pulp is thin, cream or light brown, acrid.
Mycorrhiza forms with pine.
Inedible mushroom.
The cap is 1.5-3 cm in diameter, the young mushroom is flat, later goblet-shaped, the edge is wrinkled, the surface is matte, the color is ocher-brown. The stem is 0.5 cm in diameter, 2-3 cm high, cylindrical in shape, color like a cap. The pulp is brittle and brown. The milky juice is white.
Grows in mixed and deciduous forests, from mid-July to September.
Inedible mushroom.
The cap is 4-10 cm in diameter, convex in shape, later spread out. The surface is velvety, brownish-brown. The stem is 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, and turns red in air.
Grows in small groups or singly in coniferous and mixed forests. The season starts in mid-August and lasts until the end of September.
Inedible mushroom.
The hat is 3-8 cm in diameter, convex in shape. 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. The milky juice is thick, sticky, and white.
Grows in deciduous forests, in small groups, in summer and autumn.
Inedible mushroom.
The diameter of the cap is 4-8 cm; the young mushroom has a convex shape, later spread out. The edge is folded. The color is steel-gray with a violet tint, the surface is smooth and moist. The pulp is odorless, has a pungent taste, white or yellowish, and turns purple when cut. The milky juice is abundant, white, and turns purple in air. The leg is 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.
Milkworms are bred either by buying ready-made mycelium, or by growing it from the spores of a wild mature mushroom. Mycelium is sown from May to September. In winter, it is planted in heated greenhouses. In the greenhouse, the lactic mycelium is planted in a plastic bag filled with substrate with slits through which the mushrooms will germinate. The mycelium develops over 5 years.
The area for planting mycelium is well fertilized with peat. Deciduous trees under 4 years of age must grow on its territory.
The purchased mycelium is sown in a prepared substrate from a mixture of disinfected soil and hardwood sawdust. Moss, fallen leaves, husks or straw are also added.
The soil at the planting site is first disinfected with a lime solution (50 g per 10 liters of water), pouring the solution into the holes under the tree.
The wells are filled halfway with the substrate. Pieces of lactiferous mycelium are laid on top and completely filled with substrate. The soil is compacted, pieces of moss and fallen leaves are laid on top.
In dry times, the area is watered with at least 30 liters of water per week. On hot days it is protected from overheating. For the winter they are insulated with fallen leaves.
The harvest appears from July to August.
Calorie content of milkweed mushroom
The nutritional value of milkweeds is very variable. Young mushrooms contain more nutrients; fresh mushrooms contain almost 90% water. Milk plants contain essential amino acids, fats and fatty acids.
- The bitter milky juice of lacticaria, when ingested by the human body, causes vomiting, diarrhea, and eating disorders, which is why lacticaria are often classified as inedible mushrooms.
- The natural bitter taste of these mushrooms repels pests, so milkweeds are practically not susceptible to attack by insect larvae and worms.
Faded milkman
Milky brown
Hygrophoric milkweed
Camphor milkweed Lactarius camphoratus
Fruiting body
in maturity, red-brown, white-powdery, sparse, attached to the stem. The spore powder is pale ocher. The stem is lighter than the cap, hollow. The pulp is red-brown, with watery-white milky juice and an odor reminiscent of camphor; As it dries, the smell becomes more intense.Similarities
Easily distinguishable due to smell.Grade
The mushroom is edible.Camphor milkweed
Coconut milkweed
Milky sticky
Milky non-caustic
Milky neutral
Common milkweed
Common milkweed, inedible milk mushroom (Lactarius helvus)
Common milkweed, inedible milk mushroom Lactarius helvus
Fruiting body
descending along the leg. Spore powder is white. The leg is reddish-yellow, hollow and sticky in old age. The pulp is pale yellow, brittle, with a small amount of watery milky juice and a characteristic herring odor, which becomes even more noticeable when dry.Season and place
In summer, until autumn, it grows mainly in coniferous forests, as well as under spruce and birch trees in swamps.Similarities
It is impossible not to recognize this mushroom due to its specific smell. The camphor milkweed has an equally strong smell (it smells, of course, of camphor).Grade
like a spice. In this case, toxic substances are destroyed.
Gladysh. Common milkweed (Lactarius trivialis) photo
Grows in deciduous and coniferous forests, in damp places among mosses, in August-September, singly and in groups. The cap is up to 15 cm in diameter, flat, with a small dimple in the middle, mucous, smooth. The color of the fungus is very variable: at first leaden or violet-gray, then gray-red-yellowish, with or without barely noticeable concentric zones.
The pulp is white or slightly creamy, fragile, soft. The milky juice is white, turns yellowish in air, very bitter, with the smell of herring. The smooth plates descend along the stem or grow to it, thin, initially yellowish, with age pinkish-cream, with rusty spots. The spore powder is yellowish. The leg is up to 8 cm long, up to 3 cm thick, hollow, smooth, sticky, yellowish or the same color as the cap.
Mushroom conditionally edible, second category. Used only salted. To remove the caustic juice before salting, the smoothies are soaked and then blanched or doused with boiling water to make the pulp elastic.
Lactarius vietus photo
It grows in mixed and deciduous forests, in damp places, in August-September, often and abundantly. The mushroom looks like a serushka. Its cap is up to 8 cm in diameter, thin-fleshed, flat-convex; in a mature mushroom it is funnel-shaped, with sinuous edges, moist, sticky, lilac-gray or brown-gray, without zones. The pulp is whitish or grayish, the taste is pungent.
The milky sap is usually white, but turns olive-gray in air. The plates are descending, very frequent, whitish in young mushrooms, yellowish-cream in mature ones, turning gray when touched. The spore powder is pale ocher. The stem is up to 11 cm long and up to 2 cm thick, hollow, smooth, slightly paler than the cap. Faded milkman conditionally edible, third category.
After boiling it is suitable for pickling.
Wood milky, brown (Lactarius lignyotus) photo
Found in deciduous and mixed forests, under birch, spruce and pine trees. Fruiting bodies appear in August-September. The cap is 3-4 cm in diameter, with a papilla in the center, velvety, wrinkled, chestnut, brown, black-brown. The pulp is white or slightly yellowish, becoming reddish-saffron when cut.
The plates descending along the stalk are sparse, initially white, then ocher, turning red when pressed. Spore powder is ocher-yellow. The stem is up to 12 cm long, 0.5-2 cm thick, the same color as the cap. Milky brown edible, second category.
Used boiled and salted.
Stinging milkweed (Lactarius pyrogalus) photo
The habitat of the fungus is thinned deciduous or mixed forests, clearings, edges, and shrubs. It appears in August and grows until October, singly and in groups. The cap is 5-10 cm in diameter, flat, ash-gray or smoky gray, with faintly defined narrow concentric zones, moist, but not slimy. The flesh is white, the skin of the cap is greyish.
The milky juice is abundant, white, tastes very sharp, and dries on the plates in gray lumps. The plates descend along the stalk, ocher-cream, sparse, thin. Spore powder is yellow-ocher.
Leg up to 5 cm long, 0.5-1 cm thick, hollow. Conditionally edible, third category. The stinging milkweed is suitable only for pickling.
Camphor milkweed (Lactarius camphoratus) photo
It grows in damp pine forests, along the edges of swamps, often in large groups, from July to September. The cap is up to 5 cm in diameter, flat or funnel-shaped, sometimes with a tubercle, reddish-brown or dark red. The flesh is reddish.
The milky juice is watery-white, fresh. The plates are descending or adherent to the stem, frequent, yellowish-red. Spore powder is pale ocher. The stem is 2-3 cm long, 0.6-1 cm thick, cylindrical, the same color as the cap, darkening with age.
Camphor milkweed edible, belongs to the fourth category. Used boiled and salted.
Lilac milky (Lactarius violascens) photo
Grows in deciduous forests, prefers aspen and birch forests. Fruiting bodies sometimes appear in large groups, from July to October. The cap is up to 12 cm in diameter, at first convex, 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 creamy and dense.
The milky juice is white, non-caustic, and turns purple in the air. The plates are dense, creamy, and turn purple when touched. The stem is cylindrical, up to 6 cm long, 1-2 cm thick, hollow, the same color as the cap. Lilac milky conditionally edible, third category.
Consumed salty.
Non-caustic milkweed (Lactarius mitissimus) photo
It is found rarely and not abundantly, in deciduous and mixed forests with an admixture of birch, in August-September. The cap is small, up to 8 cm in diameter, thin, red-brown or orange-yellow, without zones, smooth, flat or slightly funnel-shaped, sometimes with a tubercle in the center, dry, slippery in wet weather. The pulp is pale yellowish.
The milky juice is abundant, white, sweetish at first, then bitter in mature mushrooms, and does not change in air. The plates adhere to the stem, thin, the same color as the cap, but slightly lighter, sometimes with small reddish spots. Spore powder is light ocher. The stem is up to 8 cm long, 0.5-1 cm thick, dense, rarely hollow, the same color as the cap.
Mushroom edible, fourth category. After boiling, the non-caustic milkweed is suitable for pickling.
Gray-pink milkweed (Lactarius helvus) photo
It is found in damp pine forests, often along the edges of sphagnum bogs, from July to September. The cap is up to 15 cm in diameter, pinkish-brownish, sometimes with a gray tint, at first (in young mushrooms) flat, then deeply funnel-shaped, with a curled edge, in dry weather with a silky sheen. The pulp is light yellow, fawn. The milky juice is watery-white, does not change in air, and has a slightly pungent taste.
The plates descending along the leg are whitish at first, then fawn. Spore powder is light ocher. The stem is up to 9 cm long, 1.5 cm thick, cylindrical, hollow, the same color as the cap, lighter at the top, mealy, with whitish fibers at the bottom.
Dried mushroom smells strongly of coumarin. Little known conditionally edible mushroom. After boiling (drain the water), the gray-pink lacticaria is used for pickling and marinating along with other mushrooms.
Dark brown milkweed (Lactarius fuliginosus) photo
This mushroom can be found in oak forests in August-September. It grows singly or in large groups. The cap is 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 and sinuous.
The flesh is white, turning yellow when broken. The milky juice is white, turns orange when exposed to air, the taste is not bitter, slightly pungent. The plates descending along the stalk are sparse, first white, then ocher-yellow. Spore powder is ocher-yellow. The leg is up to 22 cm long, 1.5 cm thick, the same color as the cap, velvety-mealy, dense.
Milky dark brown edible, belongs to the second category. Used boiled and salted.
Milky gray lilac
Milky dark brown
Silky milkweed
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The spiny milkweed is a representative of the Russula family, the genus Milky. These are small pink-red mushrooms that look like small waves.
The Latin name of the mushroom is Lactarius spinosulus.
Prickly milky mushrooms are inedible mushrooms.
The diameter of the cap of the spiny milkweed is 2-5 centimeters. The shape of the cap in youth is convex with turned edges; with age, it first becomes prostrate and then funnel-shaped.
Often the edges are uneven, with slight pubescence visible on them. The color of the cap is pink-red, and there is a noticeable zoning. The surface of the cap is slightly fleecy and dry.
The pulp is thin, whitish in color, becoming grayish at the break. The milky juice is not caustic, white in color. The plates are of medium size, they grow to the cap, are located quite often, and their color is yellowish. Spore powder is pale ocher in color.
The height of the leg of the spiny milkweed is 3-5 centimeters, with a width of 0.8 centimeters. The leg is cylindrical, hollow, and quite often curved. The color of the leg is similar to the cap.
Distribution of spiny milkweeds
Prickly milky plants grow in mixed and deciduous forests. They form mycorrhizae with birch trees. These mushrooms bear fruit in August-September.
Inedibility of the spiny milkweed
The spiny milkweed is considered an inedible mushroom. But some authors consider these mushrooms to be quite suitable for consumption.
Similar species
Prickly milktails are similar to pink moths, but this similarity is only superficial. The spiny milkweed is distinguished by its fragile flesh, slightly pubescent cap and yellowish color of the plates.
The spiny milkweed differs from the other laticifers in the zonality of the color of the cap; it has dark red concentric zones that are very clear, even brighter than those of the pink wave.
Other lacticians
The wet milkweed has a cap with a diameter of 4-8 centimeters. In youth, the shape of the caps is convex, over time it changes to prostrate, then becomes depressed, with a wide flat tubercle in the central part. The edge of the cap is folded, with a small pile. The color of the cap is steel-gray with a purple tint. The hat is smooth, sticky, wet. The flesh of this mushroom is spongy, tender, its color is white, slightly yellowish, and quickly turns purple when cut.
The pulp secretes abundant milky juice. The taste of the pulp is pungent, but there is no special smell. The height of the leg is 4-7 centimeters, and the thickness is 1-2 centimeters. The shape of the leg is cylindrical, becoming narrower towards the base. The structure of the leg is strong, its surface is sticky.
Wet milkweeds bear fruit from August to September. They are quite rare. They grow in small groups or individually. These are inedible or mildly poisonous mushrooms. They can be found in mixed and deciduous forests, in damp places, near birch trees.
The most acute milkweed is characterized by a cap, the diameter of which is 2-10 centimeters, of a concave shape with a slightly wavy edge. The cap is bare, smooth, and becomes damp in wet weather.
The color combines different shades of ocher, with the center of the cap being darker. The length of the leg reaches 10 centimeters, with a thickness of 1.5 centimeters. The stem is hollow, cylindrical, with a smooth surface, slightly lighter than the cap. The pulp is dense, white, with a pungent taste, without much odor. The milky juice is white. The most acute lacticifers grow in the broad-leaved forests of Europe. They can be found under oak trees. These are inedible mushrooms.
The color combines different shades of ocher, with the center of the cap being darker. The length of the leg reaches 10 centimeters, with a thickness of 1.5 centimeters. The stem is hollow, cylindrical, with a smooth surface, slightly lighter than the cap. The pulp is dense, white, with a pungent taste, without much odor. The milky juice is white. The most acute lacticifers grow in the broad-leaved forests of Europe. They can be found under oak trees. These are inedible mushrooms.
The milkweed is pale, or dull, or pale yellow and has a cap up to 12 centimeters in diameter. The shape of young laticifers is convex, while in mature ones it becomes funnel-shaped and depressed. The surface of the cap is smooth and mucous. The color of the cap is light ocher. The length of the leg ranges from 7 to 9 centimeters, and the thickness is 1.5 centimeters. The color of the leg is the same as the cap. The leg is cylindrical, empty inside. The pulp is cream or white, quite thick with a pleasant aroma and pungent taste.
Pale milkweeds bear fruit from July to August. These fungi form mycorrhizae with oak and birch trees. They are rarely found, mainly in deciduous, mixed forests and oak forests. Fruiting bodies grow in small groups. Pale milkweeds are classified as conditionally edible mushrooms. Most often they are pickled with other tasty mushrooms.
Milky-searing milky in the photo 
The color of the cap is gray-flesh or gray-olive (photo)
Milky-hot milky is a rare lamellar mushroom, which grows singly or in small 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 forest, as well as in bushes.
The mushroom is edible. The cap is 3-6 cm, smooth, slightly concave, first with a rolled up edge, then with an unfolded sharp edge, sometimes with drops of milky juice. The color of the cap is gray-flesh or gray-olive with faint concentric circles. In wet weather the cap is slimy. The descending plates are thin ocher-yellow with droplets of milky juice. The milky juice is pungent, abundantly white, and does not change color in air. The stem of mature mushrooms is hollow, the same color as the cap or lighter, up to 5 cm long. Its surface is smooth, matte, dry, yellowish-brown. There is a lighter transverse stripe near the cap on the stem. The pulp is dense, white or grayish with a faint mushroom odor. The milky juice is bitter, white in color, which does not change upon contact with air.
Grows next to hazel and other species.
Found from August to October.
The stinging milky milky has no poisonous counterparts.
The stinging milky milkweed belongs to the third category. Suitable only for pickling, but after pre-boiling.
Camphor milkweed in the photo
Camphor milkweed is a rather rare edible agaric mushroom, which grows exclusively in small groups from mid-July to early October. A high-yielding species that bears fruit abundantly, regardless of weather conditions. Loves moist areas of soil at the foot of trees in coniferous, deciduous and mixed forests.
The mushroom cap is convex-tubercular, eventually turning into a funnel-shaped one, retaining a small tubercle in the middle. The edge of the cap is wavy and 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, first pinkish-yellow, and then brownish.
As you can see in the photo, the leg of this species of milkweed is rounded, straight, less often curved, in young mushrooms it is solid, in mature ones 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, and white-pubescent at the base. It is painted the same color as the cap, but the bottom is purple-red. The pulp is thin, brittle, tender, reddish-brown in color, tasteless, with a characteristic smell of camphor. The milky juice is white and does not change upon contact with air.
Camphor milkweed belongs to the second category. It is best used as food in salted form.
The milkies are sticky in the photo 
The pulp is white, dense, with a peppery taste.
Milky sticky conditionally edible. The cap is 5-10 cm, convex, with curled edges, later slightly depressed, with a dimple in the center, slimy when moistened, sticky in dry weather, olive, gray or brownish. The plates are white, often located, slightly descending, with drops of milky juice. The stem is 5-8 cm long, 1-2 cm thick, dense, hollow, lighter than the cap. The milky juice is white, abundant, and turns olive green when exposed to air. The pulp is white, dense, with a peppery taste.
Grows in deciduous and coniferous forests.
Found from July to September.
The sticky milky has no poisonous counterparts.
Pre-soaking is required. Suitable for cold pickling. With prolonged cold salting of bitter and caustic milkweeds, lactic acid fermentation occurs, which reduces the pungency and makes it more pleasant.
Milky gray-pink in the photo
Milky gray-pink is a rather rare, lamellar mushroom, in some reference books referred to as inedible milk mushroom or roan milkweed. It grows in small groups or numerous colonies, forming bunches, from the second half of July to the beginning of October. As its main habitat, it prefers mossy areas of soil in pine or mixed forests, as well as blueberry thickets and the surrounding swamps.
The mushroom is inedible. The cap is 10-15 cm, concave, dry, matte, finely scaly, at first flat with a tucked edge, then spread, widely depressed, funnel-shaped with a wavy curved edge.
Pay attention to the photo - this type of milk mushroom has a gray-pink, pinkish-beige, yellowish or brownish cap with a darker middle without concentric zones:
The plates are brittle, narrow, descending, first yellowish, then pink-ocher. The stem is up to 8 cm high, cylindrical, colored in the color of the cap; in old mushrooms, the stem is hollow, pubescent with mycelium in the lower part. The pulp is dense, brittle, not burning, pinkish-yellow or orange when freshly cut, with a strong spicy smell of hay and dried mushrooms. The milky juice is colorless, not hot. In certain weather conditions, the funnels of old mushrooms and moss nearby are covered with white-pink spore powder
It grows among mosses in pine forests with high peat soil.
It has no poisonous counterparts, but can be confused with the burning-caustic Molokankas.
It differs from them in its colorless, non-hot juice.
The milkies are zoneless and pale
Zoneless milkman in the photo 
The hat is flat, with a recess in the center (photo)
Milky zoneless (Lactarius azonites) has a cap with a diameter of 3–8 cm. The cap is dry, matte. Grey, nut-gray in color, covered with small spots of a lighter shade. Ivory colored plates. When damaged, the pulp and plates take on a reddish-coral tint. The milky juice is white, slightly pungent.
The stem is 3–8 cm high, up to 1.5 cm in diameter, white, creamy at maturity, initially filled, later hollow, fragile.
Spore powder. Whitish.
Habitat. In deciduous forests, it prefers oak.
Season. Summer autumn.
Similarity. Similar to some other milkweeds, but distinguished by a gray cap without zones and a coral color of damaged flesh.
Use. Most likely inedible, in some Western sources it is characterized as suspicious.
Pale milkweed in the photo 
The surface of the cap is smooth, matte, dry.
Pale milkweed (Lactarius pallidus) is a rare conditionally edible agaric mushroom that grows singly or in small groups from mid-July to late August in deciduous and mixed forests. It is distinguished by stable yields that do not depend on weather conditions.
Its surface is usually smooth, but it can also be cracked, shiny, covered with a thin layer of sticky mucus, and colored yellowish or fawn. The spore-bearing plates are narrow, the same color as the cap. The leg is round, straight, smooth or thinner at the base, hollow inside, about 9 cm high with a diameter of only about 1.5 cm. The pulp is thick, fleshy, elastic, white or cream in color, with a pleasant mushroom aroma and bitter, but not acrid taste. It produces a large amount of white milky juice, which does not change color when in contact with air.
Pale milkweed belongs to the third category of mushrooms. Soaking in cold water or boiling deprives its pulp of bitterness, as a result of which the mushrooms can be used for pickling.
Spore powder. Light ocher.
Habitat. In deciduous forests, it prefers beech and oak.
Season. Summer autumn.
Similarity. With pepper milk mushroom (L. piperatus), but it has a very acrid milky juice that turns gray-green in air.
Use. The mushroom can be salted.
This video shows lacticians in their natural habitat:
Oak and lilac milkmen
Oak milkweed in the photo 
Lactarius quietus in the photo
Oak milkweed (Lactarius quietus) has a cap with a diameter of 5–8 cm. The cap is first flat-convex, later funnel-shaped. The skin is dry, slightly sticky in wet weather, reddish-brown, reddish-brown with vague concentric zones. The plates are adherent or slightly descending, frequent, light brown, becoming brick-reddish with age. The pulp is light brown, brittle, the milky juice is whitish, and does not change color in air. The taste is soft, bitterish when ripe, the smell is slightly unpleasant, bug-like.
The stem is 3–6 cm high, diameter 0.5–1.5 cm, cylindrical, smooth, hollow, the same color as the cap, rusty-brown at the base.
Spore powder. Yellowish-ocher.
Habitat. In deciduous forests, next to oak trees.
Season. July – October.
Similarity. With milkweed (L. volemus), which is distinguished by its abundant white milky juice and herring smell.
Use. Edible, can be salted.
Lilac milky in the photo 
(Lactarius uvidus) in the photo
Lilac milky (Lactarius uvidus) has a cap with a diameter of up to 8 cm. The cap is at first convex, later spread out and even depressed in the center, and is mucous in wet weather. The edges are rolled up, slightly pubescent. Color light gray, gray-violet, yellowish-violet. The plates are whitish-pink. The pulp and plates become purple when damaged. At the fracture, white milky juice is released, which also changes color to purple. The taste is pungent, the smell is inexpressive.
The leg is 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, it prefers willows and birches.
Season. Summer autumn.
Similarity. It is similar to the lilac or dog milk mushroom (L. repraesentaneus), which grows in coniferous and mixed forests, mainly in the mountains, and has a large size, a yellow cap with a shaggy edge and an almost fresh taste.
Use. Consumed salted after soaking or boiling.
Milkworms non-caustic and common
The non-caustic milkweed in the photo 
The hat is smooth, bright orange (photo)
Milky non-caustic is a rare conditionally edible agaric mushroom, which grows singly or in small groups from mid-July to late October. Peak yields occur in August-September. Most often found on mossy soil areas or covered with a thick layer of fallen leaves in mixed and coniferous forests.
The mushroom cap is first convex, then prostrate and 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, pure yellow, on which small red spots appear over time.
The stem is round, 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 cap. The pulp is thin, brittle, tender, tasteless and odorless, white with a slight orange tint. Compared to other laticifers, the milky sap is released less abundantly. When in contact with air, its color does not change.
The non-caustic milkweed belongs to the fourth category of mushrooms. After preliminary soaking or boiling, young mushrooms can be pickled.
Spore powder. Yellowish.
Habitat. In deciduous and coniferous forests, usually in groups.
Season. Summer autumn.
Similarity. With oak milkweed (L. quietus), which has a brownish color and unclear concentric zones on the cap.
Use. You can add salt after boiling.
Common milkweed in the photo 
(Lactarius trivialis) in the photo
Common milkweed, Gladysh (Lactarius trivialis) has a cap with a diameter of 5-20 cm. The cap is at first convex, later it becomes flat or flat-depressed. The skin is sticky, shiny and smooth when dry. The color is initially leaden or violet-gray, later pinkish-brownish, gray-pink-yellowish, almost without zones, sometimes with spots or circles along the edge. The plates are thin, adherent or slightly descending, cream-colored, later yellowish-pink. The milky juice is white, caustic, and in air 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, mucous, hollow. The color is grayish-yellow or almost white.
Spore powder. Yellowish.
Habitat. In damp coniferous and mixed forests, sometimes in large colonies.
Season. August – October.
Similarity. With silverweed (L. flexuosus), which has a dry cap and a solid stem; with the lilac milkweed (L. uvidus), whose milky sap turns purple in air.
Use. The mushroom is edible and suitable for pickling after soaking or boiling.
The milkies are fragrant and white
Fragrant milkweed in the photo 
Dry, wavy hat (photo)
The aromatic milkweed is a conditionally edible agaric mushroom, also known as fragrant milk mushroom or fragrant milkweed. Grows in small groups from early August to late September. It is found, as a rule, in damp areas of soil in mixed or coniferous forests in close proximity to alder, birch or spruce.
The mushroom cap is convex, but as it grows it becomes prostrate, with a small depression in the middle and thin edges. Its diameter is about 6 cm. The surface of the cap is dry, wavy, finely fibrous, and after rain it is covered with a thin layer of mucus. It is colored pinkish or yellowish-gray with darker concentric zones. The spore-bearing plates are frequent, slightly descending, 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. The pulp is thin, brittle, with a characteristic aroma reminiscent of coconut. It produces a large amount of sweet-tasting white milky juice, which does not change upon contact with air.
The aromatic milkweed 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)
White milkweed is a rather rare conditionally edible agaric mushroom., 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 in mossy areas of dry mixed and coniferous forests, especially pine.
The mushroom cap is convex, with curved edges, but as it grows it changes, becoming like a wide funnel with a diameter of about 8 cm. Its surface is smooth, covered with a thin layer of sticky mucus and has a blurry pattern of concentric yellowish zones.
The spore-bearing plates are forked, descending, and grayish in color. The leg is rounded, straight, with a thickening in the center and a thin lower part, hollow inside, about 6 cm high with a diameter of about 3 cm. Its surface is smooth, dry, matte, the same color as the plates. The pulp is thick, fleshy, elastic, dense, white, with a pleasant mushroom smell and bitter taste. It produces a large amount of white milky juice, which retains its color when in contact with air.
White milkweed belongs to the second category of mushrooms. It is consumed as food after preliminary processing - soaking or boiling. As a result, its pulp ceases to be bitter, and the mushrooms can be used to prepare various dishes.
Milkers are faded and brownish
Faded milkman in the photo 
The mushroom cap is convex, with curved edges (photo)
Faded milkweed is a conditionally edible agaric mushroom, in some reference books referred to as the marsh moth or the sluggish milkweed. It grows in small groups or numerous colonies from the second half of August to the end of September, invariably producing large harvests. Peak harvests typically occur in September. Favorite habitats are areas of mixed or deciduous forests covered with a thick layer of moss, as well as moist areas of soil near swamps.
The mushroom cap is convex, with curved edges, but gradually it becomes prostrate and depressed, with a slight bulge in the middle and wavy edges. Its diameter is about 8 cm. The surface of the cap is smooth, wet, and after rain it is covered with a thin layer of mucus that is sticky to the touch. It is painted in a grayish or brownish-lilac color, which fades to almost white in dry and hot summers.
Depending on the habitat, a poorly visible pattern of concentric zones may appear on the surface of the cap of mature mushrooms. The plates are frequent, descending onto the stem, first creamy and then yellow. The leg is round, sometimes slightly flattened, straight or curved, at the base it can 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 hat, just a little lighter. The pulp is thin, brittle, grayish in color, practically odorless, but with a bitter taste. It produces a caustic milky sap, which upon contact with air changes its white color to olive-gray.
Faded milkweed belongs to the third category of mushrooms. Perfect for pickling, but requires pre-treatment, which removes the bitterness from the pulp.
Brownish milky in the photo 
The surface of the cap is smooth, velvety (photo)
Brownish milkweed is an edible lamellar mushroom, which grows from mid-July to early October. You need to look for it in thick grass, on soils overgrown with moss, as well as at the foot of birch and oak trees in deciduous, broad-leaved or mixed forests.
Over time, the convex cap of young mushrooms first becomes prostrate, with a small 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 in color, darker in the center. In dry and hot summers, pale spots may appear on the cap or it may 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 pulp is soft, first dense and then loose, cream-colored, which turns pink when in contact with air. It produces a white milky juice, pungent but not bitter in taste, which quickly turns red in the air.
Brownish milkweed belongs to the second category of mushrooms and has good taste. It can be eaten without prior soaking and boiling. In cooking, it is used for preparing all kinds of dishes and for pickling.
Milky brown and watery milky
Brown milky in the photo 
Wood milky in the photo
Brown milkweed, or wood milkweed, is a rather rare edible lamellar mushroom, which grows singly and in small groups from mid-August to late September, producing its largest harvests late in the season. It is found in coniferous forests, especially in spruce forests, at the foot of trees, as well as in thick and tall grass.
The mushroom cap is convex, with a blunt tubercle in the middle, but gradually it takes the shape of a funnel with a diameter of about 8 cm with drooping chopped edges. Its surface is dry, velvety, wrinkled, dark brown, sometimes even black, with a whitish coating in some cases. The plates are sparse, adherent, first white and then yellow.
The leg is round, thinner at the base, solid inside, about 8 cm high with a diameter of only about 1 cm. The surface of the leg is dry, velvety, longitudinally grooved, the same color as the cap, slightly lighter at the base. The pulp is thin, hard, elastic, practically odorless, but with a bitter taste. The milky juice, which it secretes in large quantities, upon contact with air changes its initially white color to yellow, gradually turning into reddish or reddish.
Brown milkweed belongs to the second category of mushrooms. Only the caps are eaten because their flesh is softer. You can prepare all kinds of dishes from them. In addition, mushrooms are used for pickling.
Watery-milky milky in the photo 
The surface of the cap is smooth, dry, matte (photo)
The watery milky milkweed is a rare conditionally edible agaric mushroom, 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 consistently bear abundant fruit.
Initially, the cap of the milkweed is flat-convex, but as it grows, it becomes like a funnel with lobed-winding edges with a diameter of about 6 cm. The surface of the cap is smooth, dry, matte, reddish-brown, lighter at the edges. The spore-bearing plates are narrow, adherent, and yellow in color. The leg is rounded, straight, less often curved, about 6 cm high and about 1 cm in diameter.
The surface is smooth, dry, matte, 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. The milky juice is colorless and has a sharp but not pungent taste.
Watery milky fungus belongs to the third category of fungi. It is consumed as food after preliminary soaking or boiling, most often in the form of pickles.
Milkies neutral and sharp
Milky neutral in the photo 
The surface of the cap is matte, dry (photo)
The neutral milkweed is a rare conditionally edible lamellar mushroom. Other names are oak milk mushroom and oak milkweed. Grows singly or in small groups from early July to late October. Peak harvests typically occur in August. Likes to settle in dense grass at the foot of old oak trees in oak forests, deciduous and mixed forests.
The mushroom cap is convex, with curved edges, and as it grows it becomes like a wide funnel with straight, sometimes wavy edges. Its diameter is about 10 cm. The surface of the cap is matte, dry, uneven, brownish-red in color with darker concentric zones.
The spore-bearing plates are narrow, first yellowish in color, and then reddish-brown with brown spots. The stem is round, straight or curved, solid in young mushrooms, hollow in mature ones, about 6 cm high and about 1 cm in diameter. Its surface is smooth, dry, the same color as the cap. The pulp is dense, 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 air.
The neutral milkman 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 mushroom, which grows in small groups from the second half of July to the end of September, preferring areas of soil covered with dense grass in broad-leaved, deciduous and mixed forests.
The mushroom cap is convex, but gradually becomes prostrate and depressed, with a diameter of about 6 cm. Its surface is dry, matte, sometimes lumpy. Painted gray with a variety of shades of brown. The edge of the cap is lighter, as if faded. Depending on the habitat of the mushroom, narrow concentric zones may appear on the cap. The plates are thick, adherent, white-yellow in color, and turn reddish when pressed.
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 and dry. The pulp is dense, elastic, quite fleshy, white, odorless. When cut, it turns pink at first, and after a while red. The milky juice is caustic, white in color, which changes to red in air.
Acute milkweed belongs to the second category of mushrooms. Most often, it is salted after first soaking or boiling it.
Milky and lilac and umber
Milky lilac in the photo 
The surface of the cap is matte, dirty pink (photo)
The lilac milkweed is a rather rare conditionally edible agaric mushroom., which grows singly or in small groups during one month - September. It is easiest to find in moist areas of soil in coniferous and deciduous forests, especially adjacent to oak or alder.
In young mushrooms the cap is flat-convex, in mature ones it becomes funnel-shaped, with thin drooping edges. Its diameter is about 8 cm. The surface of the cap is dry, matte, finely pubescent, dirty pink or lilac. The plates are narrow, adherent, and colored lilac-yellow. The leg is round, may be slightly flattened, hollow inside, about 8 cm high and about 1 cm in diameter. Its surface is smooth and dry. The pulp is thin, brittle, tender, white or pinkish, tasteless and odorless. The milky juice is bitter, and upon contact with air retains its original white color.
The lilac milkweed is best salted, but first it should be soaked for several days in cold water or boiled ( drain the water!).
Umber milky in the photo 
Umber milkweed is a rare conditionally edible agaric mushroom, which grows singly or in small groups during the first month of autumn. Growth areas are deciduous and coniferous forests.
The mushroom cap 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, matte, 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 air, and is practically odorless and tasteless. The milky juice secreted by the pulp retains its white color in air.
Umber milkweed belongs to the third category of mushrooms. Like most milkweeds, it is primarily suitable for pickling, but it must first be boiled for at least 15 minutes.
Milky spiny in the photo 
The surface of the cap is matte, covered with small scales (photo)
The spiny milkweed is a rare inedible lamellar mushroom, which grows singly or in small groups from mid-August to early October. Peak yield occurs in the first ten days of September. Most often it can be found in damp soil areas of mixed and deciduous forests, especially in birch forests.
The mushroom cap is flat-convex, but gradually a small depression forms on it, and the edges are no longer smooth. Its diameter is about 6 cm. The surface of the cap is matte, dry, covered with small scales, colored reddish-pink with darker, almost burgundy concentric zones. The spore-bearing plates are narrow, adherent, first fawn and then yellow. The stem 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 pulp is thin, brittle, lilac in color, tasteless, but with an unpleasant pungent odor. The milky sap is caustic and in air it quickly changes its color from white to green.
The spiny milkweed does not contain toxins harmful to the human body, but due to its low taste and especially pungent odor of the pulp, it is not consumed as food.
Lilac milky in the photo 
The pulp is white, dense (photo)
Serushka (gray milkweed) grows in mixed forests with birch and aspen, on sandy and loamy soils, in damp low-lying areas. Occurs from July to November, usually in large groups.
The cap of the gray mushroom is relatively small - 5–10 cm in diameter, fleshy, dense, matte, dry, in young mushrooms it is convex with a rolled edge, in mature mushrooms it is funnel-shaped, grayish-violet in color with a leaden tint, with noticeable dark concentric stripes. The pulp is white, dense, the milky juice is watery or white in color, does not change in the air, and the taste is very pungent.
The plates descend along the stalk, sparse, often tortuous, pale yellow. The stalk is up to 8 cm long, up to 2 cm thick, light gray, sometimes swollen, hollow in mature mushrooms.
Conditionally edible, third category, used for pickling.
These photos show the lacticians, the description of which is given above:
Mushroom Milky hot-milky (photo)
Milky mushroom faded (photo)
