Mushroom milky edible or not. Milky mushrooms. Description of lactic mushrooms

Milky (lat. Lactarius) is a genus of mushrooms of the Russula family, Russulovye order, Agaricomycetes class, Basidiomycetes department.

Milky fruits are distinguished by the presence of white or colorless juice in their pulp. Thanks to this feature, the Latin name appeared Lactarius- “giving milk”, “milky”. Mushrooms, volnushki, bittersweet, serushki - all these mushrooms are part of the lactic genus and are distinguished by similar features.

Milky: photo and description of the genus of mushrooms. What do milkmen look like?

Milky mushrooms are mushrooms with thin or thick fleshy, dense, but brittle fruiting bodies, mostly medium or large in size. Their hat and stem are homogeneous (homogeneous) and do not separate from each other without tearing, as, for example, in. There are stocky mushrooms with a thick stem, approximately equal in length to the diameter of the cap ( Lactarius deliciosus, Lactarius pubescens, Lactarius turpis), and there are also species in which a small hat is placed on a long, relatively thin stem ( Lactarius camphoratus, Lactarius lignyotus). Mushrooms of this genus lack both a private and a common veil.

The lactiferous cap can be funnel-shaped, depressed, convex-prostrate or convex. In young mushrooms, it is straight or convex with an edge turned down. White or brightly colored (yellow, orange, gray, pink, brown, blue, lilac, olive black), with a wavy, straight or ribbed edge. With age, some mushrooms change the color of the fruiting bodies.

The surface of the lactiferous cap is dry or mucous, smooth, scaly, fleecy or velvety, monophonic or with concentric circular zones and depressions - lacunae. Hat size - from 8 to 40 cm ( Lactarius vellereus). The milky stunted (lat. Lactarius tabidus) and dark milky (lat. Lactarius obscuratus) the hat is able to swell, absorbing water.

The hymenophore of these fungi is lamellar. Laminar plates descend to varying degrees onto the stalk, attaching strongly to it in some species, slightly in others. Plates with anastomoses or notched, are both white and painted in bright colors: pink, bluish, pale ocher, cream. Can change color when touched. For example, the plates of the lilac milky (lat. Lactarius violascens) are initially white or creamy yellow, turning purple when pressed.

A characteristic feature of milkers and russula in general is the mesh ornament on their spores. The cells themselves, intended for reproduction, are more often spherical, broadly oval or oval in shape. Spore powder is white, ocher or yellowish-cream.

Spores of fragrant milkweed under a microscope. Photo by: Jason Hollinger, CC BY-SA 2.0

The lactiferous leg is attached to the cap in the center, its shape is regular cylindrical, flattened or narrowed towards the base. It is white or the same color with a hat, sometimes hollow inside, more often with chambers or filled. The surface is smooth, dry, rarely mucous and sticky.

Some species have depressions (lacunae) that are slightly darker than the rest of the skin of the leg. The height of the leg of the milkers is 5-8 cm, its diameter is 1.5-2 cm.

The pulp of the milkers is fragile, white or with a brown, cream or fawn hue. In the air, it can change color. It contains conductive thick-walled hyphae with milky juice.

The color of the milky juice and its change in air are an important systematic feature by which the species of the genus are distinguished. Most often it is white, but in some species in the air it slowly turns green, gray, turns yellow, becomes purple, red, etc. In the North American lactic blue (lat. Lactarius indigo) juice, like the whole fruiting body, is blue.

Where and when do lactic mushrooms grow?

Mushrooms of the lactic genus grow all over the world, occurring on the following continents: Eurasia, Africa, Australia, North America, South America. But they are especially abundant in the temperate zone of the Northern Hemisphere. Here the lactifers form fruiting bodies in the summer in June-July. If the summer is dry, then the "fruiting" is transferred to August-September. Since most of the species are cold-resistant and moisture-loving, in autumn they can bear fruit especially abundantly. But lactic ones do not grow for long, forming only 2 layers of fruiting bodies.

If there are prolonged rains in spring, then milkers will be very rare, since they do not like excessive moisture.

Mushrooms of this genus live in symbiosis with many types of deciduous (usually with) and coniferous trees. Milky brown (lat. Lactarius lignyotus) forms mycorrhiza with, white milky (lat. Lactarius musteus) - s, brownish milky (lat. Lactarius fuliginosus) - with and beech, milky faded (lat . Lactarius vietus) - with birch.

Mushrooms grow, as a rule, in damp places of the forest or on its edges, but they are also found in parks, meadows, where there are tree roots. More often they settle in the soil, sometimes on rotten wood or in moss. The temperature favorable for their development ranges from 10-20°C. Fruiting bodies live 10-15 days, after which they rot. More often, milkers grow in groups, some of them can form "witch's rings", for example, mushrooms and milk mushrooms.

Types of milkers, names and photos

There are about 120 species of this genus in the world. About 90 of them are known in Russia. Their fruit bodies vary in shape, color and size. Among lactic mushrooms there are good edible mushrooms, conditionally edible and inedible, but there are no poisonous and deadly ones. And yet, some authors mention the inedible milky orange (lat. Lactarius porninsis) as poisonous. Perhaps, the milky milky is also slightly toxic (lat. Lactarius uvidus).

Edible milkers

• real saffron,pine, or common (lat. Lactarius deliciosus, "milky delicacy")

Other synonyms: upland camelina, noble, autumn. Grows in pine forests from June to October.

In young mushrooms, the hat is convex, in mature mushrooms it is funnel-shaped. Its diameter is 3-11 cm, it is orange with olive dark zones. The flesh of the camelina is orange, brittle, the milky juice is orange, changing color in the air. Leg 2-8 cm long, 2-2.5 cm in diameter, hollow, smooth, orange.

• Black breast, or blackberry (lat. Lactarius necator, Lactarius turpis)

Edible mushroom. Russian synonyms: black hollow, black, olive-black breast, gypsy, black lips, black spruce breast, pig-nosed, varen, olive-brown breast. Forms mycorrhiza with birch. It grows in August-October in birch and mixed forests, on the edges, prefers bright places.

The cap of the mushroom is often prostrate, with a slightly depressed center and a turned-down edge. Its diameter is from 7 to 20 cm, the color is olive-brown, almost black with barely noticeable dark olive circles or without them. The flesh is white, brown on the cut, brittle. Milky juice is white, spicy in taste. Leg up to 2.5 cm thick, up to 6 cm high, tapering downwards. On its surface there are depressed spots (lacunae). The fruiting body of the blackberry becomes slimy in wet weather.

Basically, the mushroom is used salty, when salted it becomes dark cherry. The harvest is stored for several years without losing taste.

• Real breast (lat. Lactarius resimus)

In Russia, this mushroom has local and folk names: white, wet, raw or right. It is found in the European part of Russia, in Western Siberia, Belarus, Kazakhstan. It grows in forests and groves where there are birches from July to September.

The cap of a real mushroom is up to 20 cm in diameter, at first white and convex, later funnel-shaped and yellowish, with a curved pubescent edge. There are subtle watery rings on the cap. The leg is thick, cylindrical, 3-7 cm high, up to 5 cm in diameter. White or yellowish, with recesses of different colors, hollow. The plates are white with a yellowish tinge, slightly descending along the stem.

The mushroom is eaten salted. Before salting, it is recommended to soak it.

• Red-brown breast (lat. Lactarius volemus)

Russian synonyms: milkweed, spurge, tannery, undergrowth, rubella, smooth, smooth. Grows in deciduous and coniferous forests in groups in July-October.

The cap is fleshy, yellowish or reddish-brown, without concentric zones, often with a tubercle in the middle, up to 15 cm in diameter. The flesh is yellowish or whitish, dense and sweet, the milky juice is white. Leg up to 6-10 cm long, up to 3 cm in diameter, tapering downwards, white or the same as a hat, velvety.

The red-brown breast is considered edible, in European countries even a delicacy. And yet, to get rid of the unpleasant odor, it is advisable to pre-boil it. You can also fry, salt, marinate.

• Milky blue (lat. Lactarius indigo)

Edible mushroom. Found in Asia, North and South America. Forms mycorrhiza with deciduous and evergreen trees.

The diameter of his hat is 5-15 cm. It is bright, indigo-colored, with lighter concentric zones. In young lactators, the hat is sticky and convex, in mature ones it is prostrate or funnel-shaped with a tucked edge. The plates are also blue, turning green when damaged. They lighten up with age. The leg of the milky plant is up to 6 cm high, up to 2.5 cm in diameter, of a regular cylindrical shape. Sometimes the surface of the entire fungus may have a silver tint. The pulp of the lactiferous is either light or blue, turns green in the air. Milky juice is caustic, also blue and also turns green when oxidized.

• Ginger red (lat. Lactarius sangu i fluus )

Edible mushroom. It grows in summer and autumn in coniferous forests in areas dominated by mountains.

Mushroom with an orange-red or blood-red cap, 5-15 cm in diameter, with greenish spots and zones. With a cylindrical stem up to 6 cm tall, tapering towards the cap and covered with powdery coating. With a wine-red milky juice that does not change color in the air or acquires a purple hue.

• Spruce camelina (spruce) (lat. Lactarius deterrimus )

Edible mushroom. Found in coniferous forests in summer and autumn.

The hat is orange, with dark rings, 2-8 cm in diameter, with a hairless edge. Leg 3-7 cm high, 1-1.5 cm in diameter, orange, hollow in mature mushrooms. The flesh is orange, when damaged it quickly turns red, then turns green, has a pleasant fruity aroma. There is a lot of milky juice in the body of the fungus. Initially, it is red or with an orange tint. Turns green when exposed to air.

The taste of the mushroom is pleasant, not caustic.

Conditionally edible milkers

• Oak breast,lactic zonal,group breast, or oak camelina (lat. Lactarius insulus , Lactarius zonarius var. insulus )

Conditionally edible mushroom. Forms mycorrhiza with beech, hazel, oak, grows in broad-leaved forests in July-September.

The cap is 5-15 cm in diameter, dense, fleshy, convex at a young age, later funnel-shaped or irregularly shaped, resembling an ear. The edge of the cap of a young mushroom is tucked down, in a mature one it is unfolded, thin and wavy. The skin of the cap is yellowish-brown with an ocher tint, sometimes very light, almost yellow or skin-colored, with watery concentric zones. The leg is short: up to 6 cm in length, up to 3 cm in diameter. Cylindrical or narrowed towards the base, first white, then yellowish with brownish pits, not pubescent. The milky juice is watery-white and does not change in air.

• breast yellow (lat. Lactarius scrobiculatus)

Conditionally edible mushroom. Russian synonyms: scraper, yellow loader, yellow wave. Grows in coniferous and birch forests in August-September, often forms mycorrhiza with spruce or birch.

The hat is 10-20 cm in diameter, flat-concave, with a wrapped fluffy edge. The skin of the cap is white at first, then yellowish with subtle watery concentric zones. The milky juice is very bitter, white, turning sulfur-yellow in the air. Leg up to 9 cm high, up to 4 cm in diameter. Cylindrical, white, smooth, hollow in mature mushrooms.

Used salty. Bitterness is removed by pre-soaking or boiling.

• Pink wave (lat. Lactarius torminosus)

Other Russian names: volnyanka, volzhanka, volvenka, volvyanitsa, volminka, volnukha, rubella, krasulya, decoction. This conditionally edible mushroom grows in symbiosis with birch in mixed and deciduous forests. Occurs from June to October.

The cap of the wavelet is initially convex, later straight, up to 15 cm in diameter, with a depressed darker center, pink, pinkish-red, yellowish-orange, light walnut, fleecy, with an edge turned down. The villi form circular zones that differ in tone. The pulp is pale-yellow, pungent in taste, milky juice is white, does not change color in the air. Leg up to 7 cm long, up to 2 cm in diameter, pubescent, pale pink, empty inside. It tapers slightly towards the base.

The mushroom is most often consumed in salted and pickled form. Volnushki eat 40-50 days after salting. With insufficient boiling, the pink wave can cause intestinal disorders.

• White wave, in Siberia - white (lat. Lactarius pubescens)

Conditionally edible mushroom. Forms mycorrhiza with birch, grows in deciduous and mixed forests from August to September.

The hat is white or pinkish, up to 15 cm in diameter, without concentric rings, pubescent, may be mucous. The leg is cylindrical, gradually tapering towards the base, white, often covered with villi. Its length can reach 4 cm, thickness - 2 cm. With age, the entire fungus turns yellow.

It is usually eaten in salt form.

• Violinist (lat. Lactarius vellereus)

In Russia, this mushroom is also called a felted mushroom, a creaker, a creaker, an euphorbia, a milk scraper, a biscuit. Violin grows in mixed and coniferous forests, in groups, in summer and autumn.

The mushroom cap is white, slightly pubescent, with yellow spots, up to 26 cm in diameter. The flesh is very bitter, white. The leg is short, up to 6 cm long and up to 3.5 cm thick. It is used salty after soaking and boiling.

• Gorkushka (lat. Lactarius rufus)

Synonyms: red bitter, mustard, bitter mushroom, bitter gourd, putik. It grows in symbiosis with birch and coniferous trees. It occurs in groups in pine forests, deciduous forests, under hazel from June to October.

The hat is reddish-brown with a tubercle in the middle, up to 8-10 cm in diameter. The pulp is peppery, the milky juice is thick and white, which does not change color in the air. Leg up to 8 cm long, up to 1.5 cm thick, reddish, covered with white fluff.

The mushroom is eaten salted, after preliminary boiling.

• breast aspen (lat. Lactarius controversus)

A conditionally edible mushroom that grows in moist deciduous forests in August-September. Forms mycorrhiza with aspen, poplar and willow.

The cap is fleshy, convex in young mushrooms, in mature mushrooms it is funnel-shaped with a fluffy edge wavy or bent down. White with reddish or pink spots and slightly visible concentric zones, sticky in wet weather. The cap diameter is 6-30 cm. The flesh is white. The milky juice is white, caustic, does not change color in the air. Leg up to 6-8 cm high, up to 3 cm in diameter.

It is eaten salty.

• Serushka, or gray birdhouse ( he is milky gray, greyish-purple breast, podoreshnitsa, plantain, serukha) (lat. Lactarius flexuosus)

It grows in June-October in mixed, aspen and birch forests and on their edges.

The cap is 5-10 cm in diameter, convex in young mushrooms, funnel-shaped with a wavy edge in mature mushrooms. The skin of the cap is smooth, brownish gray or light lead, with faint rings. The pulp of the mushroom is dense, white. The milky juice is caustic, white, does not change color in the air. Leg up to 9 cm long, up to 2.5 cm in diameter, cylindrical, hollow, of the same color with a hat. The species differs from other lactifers in rare yellowish plates.

The mushroom is eaten salted.

• Milky neutral (lat. Lactarius quietus)

Hat up to 8 cm in diameter, dry, brown, with darker, well-marked or indistinct circles. At first convex, then concave, but always with a smooth edge. The milky juice is watery-white, not caustic, does not change color in the air. Leg up to 6 cm high, up to 1 cm in diameter, light, cylindrical, hollow in mature mushrooms.

Due to the specific smell, oak milkweed is not very popular, although it is quite common. Some sources classify the neutral milky as an edible mushroom and call the oak milky.

• milky common, or smoothness (lat. Lactarius trivialis)

A conditionally edible mushroom that forms mycorrhiza with soft tree species, especially birch, often found in moist coniferous and deciduous forests. Common in the northern temperate zone.

A species with a large, fleshy cap that often becomes mottled, with well-defined concentric zones. The color of the entire fruit body varies from purple-gray to yellow-gray. The brittle white pulp secretes a caustic white juice, which, when dried, leaves greenish spots on the plates. The hat is 6-20 cm in diameter, smooth, slippery, prostrate with a depressed middle and a folded edge. It may fade with age. The stem has the same shade as the hat. It can be very long - from 4 to 10 cm, 1-3 cm in diameter.

• Peppercorn (lat. Lactarius piperatus)

Mycorrhiza former with trees in well-drained soil. It occurs in deciduous and mixed forests of the northern temperate zone.

A large mushroom with a whitish fruiting body, with brittle flesh, very frequent plates and a smooth open cap, depressed in the center. The diameter of the cap is white or cream in color is 8-20 cm. The leg is up to 15 cm long, up to 4 cm in diameter. The milky juice is caustic, white, either does not change in the air or becomes olive green or yellowish.

Due to its pungent taste, the mushroom is considered inedible. But, in fact, it is conditionally edible, since it can be salted after soaking and boiling.

• Milky camphor,camphor mushroom (lat. Lactarius camphoratus)

Forms mycorrhiza with coniferous, rarely with deciduous trees. It grows in mixed, coniferous and deciduous forests on loose, acidic soil. Sometimes found in moss or decaying wood.

A dark red-brown mushroom with a cap depressed in the center or with a central tubercle. The cap diameter is 3-6 cm. The stem is rather long - 3-6 cm and thin - 4-8 mm in diameter with a purple-brown base. The milky juice is watery, white, does not change color when flowing out.

Camphor milkweed exudes a very strong characteristic smell, due to which it is difficult to confuse it with other species of the genus.

• Spiny milky (lat. Lactarius spinosulus)

It grows in symbiosis with birch. It occurs infrequently, in mixed and deciduous forests in August-September.

The cap of the mushroom is pinkish-red with red-burgundy rings and red scales. Its diameter is 2-6 cm. In a mature mushroom, the cap is straight with a depressed middle and a curved or straight, often wavy edge. The plates are fawn or bright orange. A leg with a diameter of up to 0.8 cm, a height of up to 5 cm. The milky juice is not caustic, at first white, turning green in the air, at first sweetish in taste, then spicy.

Usually this milky is considered inedible, but many attribute it to mushrooms suitable for salting.

• Milky fragrant (lat. Lactarius glyciosmus)

Synonyms: fragrant milkweed, fragrant milkweed, coconut milkweed, fragrant milkweed, licorice. Grows in mixed and coniferous forests in August-September.

Hat up to 7 cm in diameter, brownish-gray, with a purple, yellowish or pink tinge, pubescent and dry. Flesh colored plates. The flesh is whitish or reddish-brown. The milky juice is white, turns green in the air. The leg is lighter than the cap, up to 6 cm long, up to 1.2 cm in diameter, empty inside with age.

A conditionally edible mushroom, it is used in a salty form and as a seasoning.

• Milky milky (orange milky) (lat. Lactarius mitissimus , Lactarius aurantiacus )

It grows in symbiosis with birch, oak and spruce, and is quite common. Settles in the forest litter and in moss.

A cap with a diameter of up to 6 cm apricot color without rings. In mature mushrooms, it is funnel-shaped with a tubercle in the middle, thin, dry and velvety. The milky juice is watery and white, and does not change color when drained. Leg up to 8 cm high, up to 1.2 cm in diameter. It is hollow, cylindrical, of the same color as the cap.

The mushroom cap is 4-6 cm in diameter, convex, then wide-funnel-shaped depressed, with a blunt, at the beginning finely pubescent, then a smooth edge. Mucous, shiny when dried, yellowish-white, brownish in the center, very rarely with subtle watery areas. Leg 3-6 cm high, 1-2.5 cm in diameter. Cylindrical, tapering to the base, white, longitudinally wrinkled. The flesh is white, the milky juice is watery white and not acrid.

Milky faded

milky brown

Milky hygrophoric

Milky camphor Lactarius camphoratus

fruiting body

in maturity red-brown, white-powdery, rare, adherent to the stem. Spore powder is pale ocher. The leg is lighter than the cap, hollow. The flesh is red-brown, with watery-white milky juice and an odor reminiscent of camphor; As it dries, the scent intensifies.

similarity

Easily distinguishable due to the smell.

Grade

The mushroom is edible.

Milky camphor

milky coconut

milky sticky

milky non-caustic

Milky neutral

milky common

Common milkweed, inedible milkweed (Lactarius helvus)

Common milkweed, inedible milkweed Lactarius helvus

fruiting body

descending on the leg. Spore powder is white. Leg reddish-yellow, hollow, sticky in old age. The flesh is pale yellow, brittle, with a small amount of watery milky juice and a characteristic smell of herring, which becomes even more noticeable when dried.

season and place

In summer, until autumn, it grows mainly in coniferous forests, as well as under spruce and birch trees in swamps.

similarity

It is impossible not to recognize this mushroom because of its specific smell. Camphor milkweed has an equally strong smell (it smells, of course, of camphor).

Grade

like a spice. Poisonous substances in this case are destroyed.

Gladysh. Common milkweed (Lactarius trivialis) photo

It grows in deciduous and coniferous forests, in damp places among mosses, in August-September, singly and in groups. Hat up to 15 cm in diameter, flat, with a small dimple in the middle, slimy, smooth. The color of the fungus is very variable: at first lead- or violet-gray, then gray-red-yellowish, with hardly noticeable concentric zones or without them.

The pulp is white or slightly creamy, fragile, soft. The milky juice is white, becoming yellowish in air, very bitter, with the smell of herring. The smooth plates descend along the stem or adhere to it, thin, yellowish at first, pinkish-cream with age, with rusty spots. Spore powder is yellowish. Leg up to 8 cm long, up to 3 cm thick, hollow, smooth, sticky, yellowish or one color with a hat.

Mushroom conditionally edible, the second category. Used only salty. To remove the caustic juice before pickling, smoothies are soaked and then blanched or doused with boiling water to give the pulp elasticity.

Faded milky (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 hat is up to 8 cm in diameter, thin-fleshed, flat-convex, funnel-shaped in a mature fungus, with sinuous edges, moist, sticky, lilac-gray or brown-gray, without zones. The flesh is whitish or grayish, the taste is spicy.

The milky juice is usually white, becoming olive-gray in air. The plates are descending, very frequent, whitish in young mushrooms, yellowish-cream in mature mushrooms, turning gray when touched. The spore powder is pale buffy. Leg up to 11 cm long and up to 2 cm thick, hollow, smooth, slightly paler than the cap. Milky faded conditionally edible, the third category.

After boiling it is suitable for salting.

Milky wood, brown (Lactarius lignyotus) photo

It occurs in deciduous and mixed forests, under birches, spruces and pines. Fruiting bodies appear in August-September. Hat 3-4 cm in diameter, with a papilla in the center, velvety, wrinkled, chestnut, brown, black-brown. The flesh is white or slightly yellowish, becoming reddish-saffron when cut.

The plates are descending along the stem, rare, at first white, then ocher, turn red when pressed. Spore powder is ocher-yellow. Leg up to 12 cm long, 0.5-2 cm thick, of the same color with a hat. milky brown edible, the second category.

Used boiled and salted.

Milky stinger (Lactarius pyrogalus) photo

The habitat of the fungus is sparse deciduous or mixed forests, glades, edges, shrubs. It appears in August and grows until October, singly and in groups. Cap 5-10 cm in diameter, flat, ash-gray or gray-smoky, with indistinct narrow concentric zones, moist, but not mucous. The flesh is white, grayish on the skin of the cap.

The milky juice is plentiful, white, tastes very sharp, dries up on the plates with gray lumps. Records descending along the stem, ocher-cream, rare, thin. Spore powder yellow-ocher.

Leg up to 5 cm long, 0.5-1 cm thick, hollow. Conditionally edible, the third category. Milky milky is suitable only for salting.

Milky camphor (Lactarius camphoratus) photo

Grows in damp pine forests, on the outskirts of swamps, often in large groups, from July to September. The cap is up to 5 cm in diameter, flat or funnel-shaped, depressed, 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 adhering to the stem, frequent, yellowish-red. Spore powder is pale ocher. Leg 2-3 cm long, 0.6-1 cm thick, cylindrical, of the same color with a hat, darkening with age.

Milky camphor edible belongs to the fourth category. Used boiled and salted.

Lilac milky (Lactarius violascens) photo

It grows in deciduous forests, prefers aspen and birch forests. Fruiting bodies sometimes appear in large groups, from July to October. Hat up to 12 cm in diameter, first convex, then depressed, slightly funnel-shaped, with a slight tubercle in the center, grayish-brown, with a purple hue, with obscure concentric zones. The pulp is creamy, dense.

The milky juice is white, non-caustic, purple in the air. The plates are frequent, creamy, turning purple when touched. The leg is cylindrical, up to 6 cm long, 1-2 cm thick, hollow, of the same color with a cap. Milky lilac conditionally edible, the third category.

Used salty.

Non-corrosive milkweed (Lactarius mitissimus) photo

It is rare and not abundant, 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 flesh is pale yellowish.

The milky juice is plentiful, white, at first sweetish, then bitter in mature mushrooms, does not change in the air. The plates adhering to the stem are thin, of the same color as the hat, but slightly lighter, sometimes with small reddish spots. Spore powder is light ocher. Leg up to 8 cm long, 0.5-1 cm thick, dense, rarely hollow, the same color as the cap.

Mushroom edible, the fourth category. After boiling, the non-caustic milky is suitable for salting.

Milky gray-pink (Lactarius helvus) photo

It occurs in moist pine forests, more often along the edges of sphagnum bogs, from July to September. Hat up to 15 cm in diameter, pinkish-brown, sometimes with a gray tint, at first (in young mushrooms) flat, then deep funnel-shaped, with a wrapped 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 spicy in taste.

The plates are descending along the stem, whitish at first, then fawn. Spore powder is light ocher. Leg up to 9 cm long, 1.5 cm thick, cylindrical, hollow, of the same color with a cap, lighter above, mealy, below with whitish fibers.

Dry mushroom smells strongly of coumarin. little known conditionally edible mushroom. After boiling (draining the water), the gray-pink milky goes for pickling and pickling along with other mushrooms.

Milky dark brown (Lactarius fuliginosus) photo

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

Milky gray lilac

Milky dark brown

Milky silky

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Milky mushrooms grow in most regions of our country, they are also found in many European countries, as well as on other continents. Moreover, they are divided into edible, conditionally edible and inedible. There are also poisonous milkers, which are strictly forbidden to eat. But even such edible "gifts of the forest" are not eaten raw.

Description of lactic mushrooms

Milkers belong to the Syroezhkov family. Translated from Latin, this name means "giving milk." These mushrooms are named so because, when cut or broken, they secrete a milky juice that resembles milk in color and consistency.

They belong to the category of conditionally edible. The cap of an ordinary milky in a radius can be from 4 to 11 cm, it shines even in dry sunny weather, circles are clearly visible on it over the entire surface. Its color changes with the age of the milker: young mushrooms are painted dark gray, their caps are convex, the old ones are purple or brown, later yellow or rusty, becoming flatter, sometimes even depressed. The surface is very dense, sometimes small pits may appear on it. The edges of the cap may be wavy or curved, often turning inwards.

The legs are 8–10 cm high, gray or rusty in color, their shape is cylindrical, empty inside, they can be swollen, often covered with mucus, and sticky to the touch. From the underside, frequent plates are visible, their colors are yellow or cream, interspersed with ocher colors.

The flesh is firm but very brittle.. It crumbles easily, as there are practically no fibers in its composition. Its color is white, but near the surface - with a brown tint, near the legs - with a red tint. Milky juice gives the pulp a characteristic bitterness, in contact with air, its color becomes yellow with a greenish tint. Its aroma is characteristic, similar to the smell of fresh fish. Spores have the shape of an ellipse, their ornamentation is spinal or warty. The color of the spore powder is yellow or cream.

Most milkers are considered inedible, as their juice is too edible. But it is quite difficult to distinguish between the types of these mushrooms, because they are very similar to each other, sometimes even experienced mushroom pickers confuse the types of lactic mushrooms, and novice mushroom pickers simply prefer not to put them in a basket.

These mushrooms do not have twins.

Other names for milkers

These mushrooms have many names among the people: smoothies, alders, hollows, yellow hollows, gray breasts. They are also called by the color of their hats.

Distribution and period of fruiting lactic

The first lactic mushrooms appear in the second decade of July, and the last such mushrooms can be collected in the last decade of September. But these mushrooms actively begin to grow in rainy cool weather.

Milkweeds prefer damp places, usually grow in lowlands in coniferous, mixed or deciduous forests, usually collect them either under coniferous trees or under birch trees. They usually hide in tall grass or among moss. Insects usually do not eat the caps of these mushrooms. Also found along the banks of swamps or reservoirs. In hot climates, they usually do not grow, they prefer temperate latitudes. Therefore, the places of growth of milkers are forests in European countries, middle and central regions of our country, in Western Siberia, in the Urals, as well as in the Far East.

Features of the milky common (video)

Edible types of milkers

There are a lot of edible types of lactic acid, but it is not always possible to distinguish between them. Therefore, it is necessary to familiarize yourself with photographs of all these species before going into the forest for a “silent hunt”.

This species is quite rare in forests. It usually settles on heavy clay soils, or in well-lit forests or among bushes. Burning-milky lactifers often grow singly, less often - in groups from the first decade of August to the first decade of October. Their hats are small - up to 6 cm in diameter, smooth to the touch, slightly concave in the center, gray-beige in color. Milky juice is very caustic, white in color, does not change color even when in contact with air. The legs are hollow, cylindrical in shape, the same color as the cap.

These mushrooms belong to category 3, they only salt it, but first you need to soak and boil it.

This variety of milkers is also found infrequently in forests. Alone, these mushrooms do not grow, but only in groups from the second decade of July to the first decade of October. Moreover, their growth is not affected by weather conditions. Grow well on moist soils in all types of forests.

The cap is tuberculate, convex, in old mushrooms it is funnel-shaped, and retains a tubercle in the center. Its edges are wavy. The color of the surface is brown with a red tint, or red, and in the center is purple with a burgundy tint. The plates with spores are yellow with a pinkish tint. And in old mushrooms - a brown tint.

milky sticky

This mushroom is conditionally edible. The size of the cap is medium (about 5 cm in radius), in young lactators it is convex, in old it is concave. The color of the surface is gray with an olive tint, but can also be brown.

Mushrooms are found either among deciduous trees or among pines and spruces from mid-summer to early autumn.

Other types of edible milkers:

• grey-pink;
• zoneless;
• pale;
• oak;
• lilac;
• non-caustic;
• ordinary;
• fragrant;
• white;
• faded;
• brownish.

Where do milkers grow (video)

Poison milkers

These types of milkers are dangerous to human health, so it is better not to collect them in your basket. To distinguish them from edible varieties of such mushrooms, you need to carefully consider their photographs and read the description.

The caps of these mushrooms are up to 4-5 cm in radius, in young mushrooms they are slightly convex, but gradually it straightens, the edges are fleecy, slightly concave inward.

The surface is sticky with a fairly large amount of mucus. Sometimes you can see several circles on the hat. Its color is yellow with a rusty or brownish tinge. When pressed, it changes color to grayish-lilac or violet-brown. The plates are of medium thickness, cream-colored, changing color when pressed to lilac with a brown or gray tint. The milky juice is white at first, but after a while it becomes lilac; it tastes sweet at first, but then becomes pungent.

The leg is cylindrical, empty inside, sticky, in color - the same as the hat.

The cap is up to 3 cm in radius, fleshy, flat, but becomes more prostrate with age, the edges are lowered in young fungi, but straighten with age. Hat color is grey. The pulp is white or with a yellow tint, the spores are yellow.

These mushrooms grow near the alder in groups from early August to late September. There are other types of inedible milkers:

• pink;
• pale sticky;
• dark brown;
• brown;
• bitter;
• lilac;
• wet;
• spiny;
• watery milky.

The benefits and harms of milkmen

The composition of these mushrooms includes such valuable amino acids as tyrosine, glutamine, leucine, arginine. They also contain fatty acids:

• palmitic;
• stearic;
• oil;
• acetic.

In addition, they include phosphatides, essential oils, and lipoids. The milkers contain glycogen, fiber, but there is no starch in their composition.

Of the macro- and microelements, K, P, Ca, J, Zn, Cu, As are found in the lactifers. And in some varieties, an antibiotic such as lactarioviolin was found, which helps fight the causative agent of tuberculosis.

How to distinguish milky from russula (video)

Milky mushrooms in cooking

Different types of edible milkers are usually either salted or pickled. At the same time, fermentation takes place faster in mushrooms, so these pickled mushrooms are the most delicious. Usually, before salting or pickling, they are either soaked for a long time or boiled in several waters so that the causticity or bitterness of their juice disappears. And only then you can start preparing them. And in northern countries, these mushrooms are cooked on a fire - they are baked on skewers on a fire (or on a regular grill).

Edible types of lactifers are most often only salted or pickled, so they are not classified as universal mushrooms. But you need to carefully collect them so as not to put inedible or poisonous varieties in the basket.

The golden-yellow breast belongs to the Russula family, the Milky genus. This mushroom is also called the golden milkweed. This is an inedible mushroom.

The Latin name for the mushroom is Lactarius chrysorrheus.

Description of golden yellow mushroom

The cap is about 4-6 inches in diameter. The shape of the cap is convex when young, and with age it changes to prostrate. In overripe specimens, the caps become depressed, while the edge is strongly turned up. The skin of the cap is ocher, orange-pink, pale salmon or red. The surface of the cap is matte, smooth, with concentric stripes and spots.

The height of the leg ranges from 4 to 8 centimeters, its shape is cylindrical, with a thickened base. Initially, the stem is solid, but as it ages, it becomes hollow. The surface of the foot is smooth. Its color is whitish, but with age a pink-orange tint appears.

The flesh is thick, but at the same time fragile. The color of the pulp is white, but on the cut it turns yellow. The pulp does not have a special smell, and it has a sharp peppery taste. The plates are not wide, densely seated, they are most often forked at the tips.

Initially, the color of the plates is white, but over time it changes to pink. The milky juice is whitish in color, but on contact with air it becomes golden yellow. The taste of milky juice is changeable, at first it has a sweet aftertaste, but then bitterness appears. Juice is released abundantly.

Places of growth of the golden milkweed

Golden yellow mushrooms grow in deciduous forests, form mycorrhiza with deciduous trees, namely oak, chestnut. These mushrooms settle individually or in small families. The fruiting season is observed in summer-autumn.

Other mushrooms of this genus

Wet milkweed, or grey-lilac milkweed, or purple milky is considered a conditionally edible mushroom. The diameter of the cap varies from 4 to 8 centimeters, its color can be gray or gray-violet. The shape of the cap is convex at first, and over time becomes prostrate. The edges of the cap are bent and bordered with small villi. The surface of the cap is wet and sticky. The height of the wet lactic leg is 4-7 centimeters with a thickness of 1-2 centimeters. The leg is strong, its surface is sticky.

Wet milkers are very rare. They grow singly or in small groups. You can find these mushrooms in deciduous and mixed forests, under willows and birches. Although some sources classify wet lactifers as conditionally edible mushrooms, others indicate that they are poorly studied, therefore, they may possibly have toxic properties.

The milky tar is black, or the milky tar is black or the milky tar has a matte hat of brown-brown, chocolate-brown, or black-brown hue. The diameter of the cap varies between 3-8 centimeters. Initially, it is convex in shape with a sharp tubercle in the center, the cap is pubescent along the edges, with age the shape becomes slightly depressed.

The length of the leg is 4-8 centimeters, and the diameter is 1-1.5 centimeters. The leg is quite dense, cylindrical in shape, becomes hollow in adulthood. The color of the legs is brown-brown, and white at the base.

These mushrooms begin to actively bear fruit in August and continue until the end of September. They grow in coniferous forests and forests mixed with pines. They are found in groups or singly. This is a rare type of mushroom. Often resinous lactic mushrooms are classified as conditionally edible mushrooms, and sometimes they are considered completely inedible.

The orange milky has a cap diameter of 3-8 centimeters and a stem 3-6 centimeters high and 0.8-1.5 centimeters wide. The cap is initially convex, becomes depressed over time, and may even be funnel-shaped. The surface of the cap is smooth, in wet weather it becomes slippery and sticky. Hat color is orange. The leg is the same color as the hat, sometimes it is lighter. Initially, it is solid, and in adulthood it becomes hollow. Milky juice is very thick and caustic.

Orange lactifers grow in deciduous forests. They nest in small groups or singly. Actively bear fruit from summer to autumn. They form mycorrhiza with deciduous trees.

The orange milky belongs to edible mushrooms, and some mycologists consider it slightly poisonous, since it can cause gastrointestinal disorders, but there is no strong danger.

This genus includes well-known volnushki, saffron mushrooms, milk mushrooms and more than 400 species, most of which are considered poisonous. All milkers found in Russia are used for food, most often salted or pickled. All these species are united by the ability to secrete a slightly bitter milky juice when damaged.

When salted, they are dense, tasty and crunchy. They can be cooked hot or cold. Any species is suitable for salting, but milk mushrooms and hollows are especially good for the first method, mushrooms and volnushki are especially good for the second. To get a delicious snack, follow a few simple steps:

1. Clean the mushrooms of debris, as bitterness remains in the leg during cooking, cut it off. Soak the mushrooms in a large saucepan, press down with oppression from above, completely submerged with water.
2. Soak the milkers for a day, draining the water twice and filling it with clean water. During this time, the color of the salts will turn yellow, the blacks will turn burgundy, and the plates of the pepper mushrooms will turn green.
3. Boil mushrooms in unsalted water. After 15 min. Once boiling, remove from heat and refrigerate.
4. For salting, take an enameled pot or bucket, wash and scald with boiling water. Spread dill with currant leaves and mushrooms in layers, placing them with their caps up, sprinkle each with salt, periodically add garlic, cut in half. Put a flat plate or lid on top, put a load.

Put the pan in a cool place, after a week try the mushrooms, add salt if necessary. After a month, the mushrooms will be salted. They can be transferred to jars and stored in the refrigerator.

Recipe for fried milk mushrooms

They make a tasty and satisfying second course. It will need the following ingredients:

• mushrooms - 0.5 kg;
• sour cream 2 tbsp. l.;
• oil - 50 g;
• onion - 1 pc;
• bay leaf - 3 pcs.;
• garlic - 1 clove;
• salt to taste.

It is best to use mushrooms or volnushki, other types may be a little bitter. To get rid of an unpleasant aftertaste, cook milkers like this:

1. Clean the mushrooms, remove the stem, cut into pieces. Soak them for 5 hours, rinsing and changing the water.
2. Boil 15 min. in unsalted water, add bay leaf for flavor. Cool, rinse.
3. Fry chopped onion until golden brown, add mushrooms to the pan, and after 10 minutes. sour cream, salt and spices, simmer for another 7 minutes.

Mushrooms served with boiled or fried potatoes. Cook immediately before serving, as the dish cannot be stored for more than a day.

The lactic acid contains trace elements useful for the body. It can be used to prepare various dishes, but it is most delicious when salted.