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 folded 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. Descending thin ocher-yellow plates 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.

Milky-hot milky poisonous doubles does not have.

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. For prolonged periods cold pickling Bitter and caustic laticifers undergo lactic acid fermentation, 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, non-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, 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-burning 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. Gray, walnut gray, 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 its stable yield, independent of 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 convex at first, 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 color(photo)

Milky non-caustic is a rare conditionally edible agaric mushroom, which grows singly or in small groups from mid-July to late October. 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. Spore-bearing plates are wide, adherent, clean yellow color, 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 that 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 milkweed 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 color. 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 retains its original white color upon contact with air.

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 any harmful human body toxins, but due to the low taste and especially pungent smell 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)

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

The first of the lacticifers to grow in June are the non-caustic and pale yellow lacticaria. All laticifers are edible mushrooms, and they can be distinguished by the presence of juice at the cut or broken points. However, they, just like milk mushrooms, become edible after preliminary soaking to remove bitterness. They grow in groups.

September milkies occupy larger spaces compared to August ones, getting closer and closer to swampy areas, rivers and canals.

In October, milk mushrooms and milk mushrooms change color greatly after the first frost. This change is so strong that it can be difficult to distinguish between them. Only those milkweeds that have not changed their appearance and properties under the influence of frost can be used for food, soaked and salted.

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

Habitats of the non-caustic milkweed (Lactarius mitissimus): mixed and coniferous forests. They form mycorrhiza with birch, less often with oak and spruce, grow in moss and on litter, singly and in groups.

Season: July-October.

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

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

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

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

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

Similarities with other species. The non-caustic milky one looks like brownish milkweed (Lactatius fuliginosus), in which the color of the cap and stem is lighter and a brownish-brownish color is preferred, and the stem is shorter.

Cooking methods:

Milky pale yellow

Habitats of the pale yellow milkweed (Lactarius pallidus): oak forests and mixed forests, grow in groups or singly.

Season: July August.

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

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

The edge of the cap is often heavily striated.

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

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

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

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

Similarities with other species. The pale yellow milkweed is similar to the white milkweed (Lactarius mustrus), which has a white-gray or white-cream cap color.

Cooking methods: edible after preliminary soaking or boiling, used for pickling.

Milky neutral

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

Season: July-October.

The cap has a diameter of 3-7 cm, sometimes up to 10 cm, at first it is convex, later spread out, and becomes depressed in old age. A distinctive feature of the species is its dry, silky, mauve or pinkish-brown cap with noticeable concentric zones.

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

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

The plates are adherent and descending to the stem, frequent, cream or light brown, later acquiring a pinkish tint.

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

Similarities with other species. According to the description, the neutral milkweed looks like a good edible one Oak Milkweed (Lactarius zonarius), which is much larger and has fluffy, downward-turned edges.

Cooking methods: salting or pickling after pre-treatment.

Milky fragrant

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

Season: Aug. Sept.

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

The leg is 3-6 cm tall, 0.6-1.5 cm thick, cylindrical, slightly narrowed at the base, smooth, yellowish.

The pulp is brittle, brownish or reddish-brown. The milky sap is white and turns green in the air.

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

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

Similarities with other species. The fragrant milkweed is similar to the umber milkweed, which has an umber cap, gray-brown, white flesh, and turns brown when cut, not green. Both mushrooms are used salted after preliminary boiling.

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

Milky lilac

Habitats of the lilac milkweed (Lactarius lilacinum): broad-leaved with oak and alder, deciduous and mixed forests, growing singly and in groups.

Season: July – early October.

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

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

The pulp is thin, whitish-pinkish or lilac-pink, non-caustic, slightly pungent, odorless. The milky sap is abundant, white, and in air it acquires a lilac-greenish color.

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

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

Similarities with other species. The lilac milky is similar in color to the smooth one, or common milkweed (Lactarius trivialis), which is characterized by rounded edges and pronounced concentric zones with purple and brown tints.

Cooking methods: salting or pickling after pre-treatment.

Milky gray-pink

Habitats of the gray-pink milkweed (Lactarius helvus): deciduous and mixed forests, in swamps in moss among birch and spruce trees, in groups or individually.

Season: July-September.

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

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

The pulp is thick, brittle, whitish-fawn, with a very strong spicy smell and a bitterish and very pungent taste. The milky sap is watery and may be completely absent in older specimens.

The mid-frequency plates, weakly descending onto the stem, are lighter than the cap. The spore powder is yellowish. The color of the plates is yellow-ocher with a pinkish tint.

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

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

Conditionally edible due to its strongly pungent taste.

Camphor milkweed

Habitats of the camphor milkweed (Lactorius camphoratus): deciduous, coniferous and mixed forests, on acidic soils, often among moss, usually grow in groups.

Season: September October.

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

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

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

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

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

Similarities with other species. Camphor milkweed looks like rubella (Lactarius subdulcis), which also has a reddish-brown cap, but does not have a strong camphor smell.

Cooking methods:

Coconut milkweed

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

Season: September October.

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

The stem is 3-8 cm tall, 5-12 mm thick, cylindrical, smooth, slightly lighter than the cap.

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

The plates are frequent, light cream with a pinkish tint, slightly descending onto the stem.

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

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

Cooking methods: salting after soaking or boiling.

Milky wet, or gray lilac

Habitats of the wet milkweed (Lactarius uvidus): deciduous forests with birch and alder, in damp places. They grow in groups or singly.

Season: July-September.

The cap has a diameter of 4-9 cm, sometimes up to 12 cm, at first convex with a downward curved edge, then spread out, depressed, smooth. A distinctive feature of the species is its highly sticky, glossy and shiny cap, fawn or yellowish-brown, sometimes with small brownish spots and faintly visible concentric zones.

The leg is 4-7 cm long, 7-15 mm thick, fawn with yellowish spots.

This genus combines mushrooms with fleshy and fragile fruiting bodies. When they are broken, milky juice of various colors is released. Sometimes, upon contact with air, the color of the milky juice changes, which is a systematic sign. This is where the birth comes from Latin name"milky" The cap is homogeneous, with a stem and does not separate from it. At the beginning of development, the cap is flat-rounded, then usually funnel-shaped with a curled or straight edge. The cap and edge can be painted. The stem is usually central, less often eccentric, and often hollow. The plates are usually adherent and descending.

Milky plants grow only in forests or along the edges of forests and meadows, where there are still roots of various trees. Thus, lacticifers are also found in parks, as well as near separately growing trees. For example, with birch and pine there are black milk mushrooms and pink milk mushrooms, with pine - saffron milk cap and gray milk mushroom, with birch - flaccid milk mushroom, with spruce - blue milk mushrooms. Sometimes milkmen form “witch circles”.

Some laticifers are used in medicine. There is information about its use in medicine saffron milk cap(Lactarius deliciosus) and bitters(L. rufus). According to A.N. Shivrina (1965), the antibiotic lactarioviolin, which reduces fat oxidation, was isolated from camelina and the closely related L. sanguifluus with red milky juice.

IN folk medicine Lithuanian SSR is used as a medicinal product pepper milk mushroom(L. piperatus).

The milkweed is widespread in the European part of the USSR, in Yakutia, in Far East, in Central Asia. In addition to our country, the milkweed is found in North America, East Asia.

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

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

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

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

Black breast(L. necator) is distinguished by the following characteristics. Its cap is strong, convex, then broadly funnel-shaped, with a curled hairy edge 5-30 cm in diameter, greenish or dark brown, black, with barely noticeable zones. The pulp is brittle, whitish, and darkens when in contact with air. The milky juice is white, caustic. In humid weather, drops of liquid accumulate on the mushroom cap.

The mushroom is edible, it is classified as category 3 and is used for pickling. When salted, the cap takes on a wine-red color.

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

U pepper milk mushrooms(L. piperatus) the cap is initially rounded-convex, with a curled edge, then wide-funnel-shaped, with a straight edge, pure white, then with a yellowish tint, 5-20 cm in diameter, dry, smooth, bare. When pressed and damaged, it turns bluish-green or grayish-greenish. The pulp is white, then slightly yellowish, even light grayish-green. The milky juice is white, turns green when in contact with air, and is very caustic.

The mushroom is edible, but it is classified as category 4 and is consumed salted.

Milk mushrooms are found in deciduous, mainly oak forests.

Belyanka(L. pubescens) is a mushroom very similar to the pink one, but differs from it in its cap, a diameter not exceeding 7 cm, lack of zonation and white or cream color.

At first, the white cap is convex, then flat, depressed in the center, white, later slightly pinkish, woolly-fluffy, salmon-ocher in the center. The flesh is white, with a pinkish tint under the cuticle. The milky sap is white, does not change color when in contact with air, and is very caustic. The plates are white, slightly pinkish.

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

The white moth is found in various forests, mainly in young birch forests and on the edges. Relatively rare and not abundantly found in August and September.

Real milk mushroom(Lactarius resimus) - famous mushroom in Russian cooking. Its cap is fleshy, dense, at first flat, depressed in the center, with a curled shaggy edge, funnel-shaped, 7-10 cm in diameter; the skin is slightly slimy, milky white, ivory or yellowish, with or without weak zones, sometimes with brownish spots. The pulp is white, strong and brittle. The milky sap is white, turns yellow in air, acrid, with a pleasant “milk milk” smell. The plates are white, then yellowish. The leg is white, hollow, sometimes with yellowish spots.

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

The true milk mushroom is found in birch and pine-birch forests with linden undergrowth in fairly large groups (“flocks”), from July to September. An obligatory mycorrhizal mushroom with birch.

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

The mushroom is edible. It is classified in the 4th category. Bitters are used only for pickling. In this case, the hot salting method should be used, otherwise the pungent taste of the mushroom will not disappear.

Bitterweed is found very often and abundantly, mainly in the northern half of the forest zone, in wet pine forests.

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

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

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

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

Pink Volnushka, or Volzhanka(L. torminosus), differs in that its cap in young mushrooms is convex, then wide-funnel-shaped, with a rolled fluffy edge, 4-13 cm in diameter, pinkish-red, with clearly defined concentric zones, woolly-fibrous. The flesh is fawn, pinkish under the skin. The milky juice is sharp, white, and does not change color in air. The plates are yellowish-pinkish, thin. The leg is hollow, one-colored with a cap, at first fluffy, then bare (Table 45).

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

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

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

The mushroom is edible and classified in category 4. It is used in a hot salted way.

The violin is found in deciduous and coniferous forests. Relatively rare, but sometimes abundant, because it grows in whole groups from July to September.

Life of plants: in 6 volumes. - M.: Enlightenment. Edited by A. L. Takhtadzhyan, editor-in-chief, corresponding member. USSR Academy of Sciences, prof. A.A. Fedorov. 1974 .

See what “Genus Milky (Lactarius)” is in other dictionaries:

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

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

The milkman is sluggish, faded- Lactarius vietus (Fr.) Fr see also Genus Lactarius S.F. Gray Sluggish milky, faded L. vietus (Fr.) Fr. The cap is 3-8 cm (up to 10 cm) in diameter, flat-convex, then funnel-shaped, moist, sticky, gray, brownish-gray, often with... ... Mushrooms of Russia. Directory

Milky gray-pink- Lactarius helvus (Fr.) Fr see also Genus Lactarius S.F. Gray Gray-pink milky L. helvus (Fr.) Fr. The cap is 6–10 cm (up to 15 cm) in diameter, convex, later spread to funnel-shaped, dry, silky fibrous,… … Mushrooms of Russia. Directory

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

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

Milky spiny- Lactarius spinosulus Quel see also Genus Lactarius S.F. Gray spiny milkweed L. spinosulus Quel. The cap is 2-6 cm in diameter, flat, funnel-shaped, thinly fleshy, pink-red, with darker reddish spiny... ... Mushrooms of Russia. Directory

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

Milky … Wikipedia

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

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

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

The cap is white, reaches a diameter of 20 cm. It is tucked down, the edges are shaggy. Mushrooms are very difficult to find, they hide under the leaves. What kind of milk mushrooms are there anyway?

Where to look for real milk mushrooms (video)

Description of edible types of milk mushrooms

Real milk mushroom

Completely snow-white, tubular cap. The milky sap at the site of damage turns yellow. The hat is terry around the edge. In Russian traditions, this mushroom is considered the best for pickling. Growing up in families. The leg is hollow inside.

Gallery: milk mushroom (25 photos)

Black breast

Black breast milk is also popularly called nigella because of the dark color of the cap. On the reverse side it is tubular, white and yellow. They are found in our forests, but not everywhere. It is believed that you need to “tinker” with them for a long time during processing, but they are good for pickling. Grows in birch trees and young forests. Pig mushrooms grow together with black milk mushrooms. Black pods like to burrow into leaves. They should be white on the inside.

Black breast

Yellow breast

Yellow milk mushrooms are valued on an equal basis with white ones. They grow near water, streams, in thickets, near dead wood. Unlike the white milk mushroom, it does not have a furry cap. The cap is funnel-shaped, the leg consists of dark dimples, and is hollow inside. Milky juice is released from the mushroom and quickly turns yellow in air. It is bitter, that's why it is soaked. Yellow milk mushrooms are used exclusively for pickles.

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

Bitter milk mushroom

Everyone salts this type; people call it bitter. He belongs to the genus Milky. It has a rather thin leg, but not hollow, but solid. Where you cut, bitter milky juice appears. Quite large in size. Most often funnel-shaped, reddish-brown in color. There is a small tubercle in the center of the cap. Bitterweed grows in both coniferous and mixed forests.

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

Bitter milk mushroom

Inedible milk mushrooms

Milky gray-pink

Loves swamps, damp places, grows in mosses. It is not collected because of the smell of rusty metal. It is structured like all Milkies, funnel-shaped already at a young age, the leg is straight and not hollow. It is almost always dry, even when it rains. Its surface is fleecy and pleasant to the touch. People called him “the people’s cracker”. There is very little milky juice; large ones have a hole in the stem.

Milky brown

Rarely found in damp places. The brown milker is confused with the browning one. The brown one has a darker stem, and the color of the underside of the cap is more creamy. Some people use it for pickling.

Milkweed sluggish

The mushroom is dirty gray in color, small. The cap is funnel-shaped, the stem is hollow. Becomes grayish-greenish.

Milky gray-pink

Lilac breast

It is confused with the yellow milk mushroom. Rarely seen. When damaged, its plates begin to acquire a purple tint. The leg is hollow inside, narrows towards the bottom, dense. The mushroom itself is yellowish on all sides. Purple mushrooms are hairier than yellow mushrooms. They go for pickles.

Redneck

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

Camphor milkweed

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

Lilac breast

Useful and medicinal properties of milk mushrooms

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

A large amount of fiber in the composition can cause stomach problems. Improper preparation leads to botulism. Experts note that this is due to improper preservation. The mushroom is susceptible to radiation, so it cannot be collected near highways. Mushrooms provide our body with good bacteria and are an excellent vegetarian option. The benefit of the mushroom is also expressed in the fact that when it is consumed, neuroses are reduced.

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

How to distinguish milk mushrooms (video)

How to distinguish a false breast from a true one

Milk mushrooms have no poisonous counterparts. There is a creaking mushroom, similar to the real one, but even it is considered edible. It does not have as pleasant a taste as real milk mushrooms, so you should know the differences in advance.

He has no fringe on his hat; if you rub your teeth on it, it will creak. The tubular layer under the cap is yellow. Skripun loves birch forests and aspen trees. Real milk mushrooms grow in mixed forests. Skripun is never wormy.

When and where are milk mushrooms collected in Russia?

The hunting season for milk mushrooms is from July to September.. Loves birch, willow, rowan plantings. Prefers damp places, where mosses and ferns grow.

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

How to deliciously cook milk mushrooms

Hot salting of real milk mushrooms

• The first thing you need to do is select others from the milk mushrooms. Rinse everything several times with water. Use an old toothbrush to remove dirt and treat the surface. We trim the legs and leave to soak for a day. In this case, the water changes 3-4 times during this time. Place the peeled mushrooms in a bucket.
• Transfer the mushrooms to a large container. Now we make the brine: for 1 liter of water, 3 large tablespoons of salt. Mix everything and pour over our mushrooms. We wait for everything to boil, after 5 minutes we throw everything into a colander. At the same time, we put the brine with which the jars are filled, all in the same proportion. Turn everything off, let the water drain and the mushrooms cool.
• For pickling we use peppercorns, garlic cloves, and dill umbrellas. We take 0.5-0.7 liter jars, for one jar 3 peppercorns and 2 cloves of garlic. Stack the seasonings to leave room for the brine. Cut large mushrooms into 2-3 parts. Place the mushrooms on top of the seasonings, and then add a layer of seasonings. Fill everything with brine and leave overnight. In the morning you need to top up, as the amount of brine will decrease. Cover with a plastic lid, everything will be ready in 2-3 months.

Milk mushrooms are often prepared for the winter

Crispy marinated milk mushrooms

• To prepare the brine, we need mustard, garlic, spring grass and black currant leaves. You need dill, horseradish, salt, sugar and bay leaf. For pickling, it is better to choose small milk mushrooms. One kg of mushrooms needs to be boiled to remove the bitterness. After boiling, cook the mixture for 10-15 minutes, do not forget to skim off the foam. All bitterness will go away.
• Place the mushrooms in a colander and rinse them with boiling water.
• We prepare the brine for 1 liter: 3 peppercorns, a sprig of dill, 3 bay leaves, 5 black currant leaves, 5 spring leaves.
• Now put it on the fire and wait until it boils, add 2 tbsp. l salt and 2 tbsp. spoons of sugar. The brine is boiling.
• Place 2 chopped garlic cloves on the bottom of the jar, and 1 tsp. mustard and a pinch of paprika, a sprig of dill. Then lay out a layer of mushrooms halfway, then add horseradish leaves, a sprig of dill, 2 cloves of garlic and continue laying the mushrooms.
• Cover everything with horseradish, dill, 1/3 tsp. mustard and a clove of garlic. Pour the mixture with boiling solution. We put the jars in a dark place, and after a day we place them in the pantry.

How to fry milk mushrooms (video)

Milk mushrooms in batter

Wash, peel, beat and sprinkle generously with salt. Then leave for 3-4 hours and cook in batter. Cut the mushrooms into pieces. We will make the batter using mineral water: 2 eggs, 300 g mineral water and 300 g of flour and a pinch of salt. Mix everything. We will fry with enough oil in a deep frying pan.

Milk mushrooms do not have poisonous copies; all representatives of the Milk mushrooms are conditionally edible. You should read about their differences before taking a walk in the woods.

Gallery: milk mushroom (40 photos)

Taxonomy:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Incertae sedis (indefinite position)
• Order: Russulales
• Family: Russulaceae (Russula)
• Genus: Lactarius (Millary)
• View: Lactarius mairei (Mair's milkman)

Synonyms for the name of the mushroom:

• Lactarius zonatus;
• Lactarius pearsonii.

Mayor's milkweed (Lactarius mairei) – mushroom small sizes from the family Russulaceae.

External description of the mushroom

Maire's milkweed (Lactarius mairei) is a classic fruiting body consisting of a cap and a stalk. The mushroom is characterized by a lamellar hymenophore, and the plates in it are often located, grow to the stalk or descend along it, have a cream color, and are highly branched.

The pulp of the Mera milkweed is characterized by medium density, whitish color, and a burning aftertaste that appears a short time after eating the mushroom. The milky juice of the mushroom also has a burning taste, does not change its color when exposed to air, and the aroma of the pulp is similar to fruit.

The cap of the Mayor's milkweed is characterized by a curved edge in young mushrooms (it straightens as the plant reaches maturity), a depressed central part, smooth and dry surface (although for some mushrooms it may resemble felt to the touch). Along the edge of the cap there is a fluff consisting of short hairs (up to 5 mm), resembling needles or thorns. The color of the cap varies from light cream to clay cream, and from the central part emanate spherical areas painted in a pinkish or rich clay color. Such shades reach approximately half the diameter of the cap, the size of which is 2.5-12 cm.

The length of the mushroom stem is 1.5-4 cm, and the thickness varies between 0.6-1.5 cm. The shape of the stem resembles a cylinder, and to the touch it is smooth, dry, and does not have the slightest dent on the surface. In immature mushrooms, the stem is filled inside, and as it matures it becomes empty. Characterized by pink-cream, cream-yellow or cream color.

Fungal spores have an ellipsoidal or spherical shape, with ridge areas visible on them. The spore sizes are 5.9-9.0*4.8-7.0 microns. The color of the spores is predominantly cream.

Habitat and fruiting period

Maire's milkweed (Lactarius mairei) is found mainly in deciduous forests and grows in small groups. This species of mushroom is widespread in Europe, South-West Asia and Morocco. Active fruiting of the fungus occurs from September to October.

Edibility

Mayor's milkweed (Lactarius mairei) belongs to the group, suitable for consumption in any form.

Similar species, distinctive features from them

The Mayor's milkweed (Lactarius mairei) is very similar in appearance to, however, in contrast to its pink color, the Mayor's milkman is characterized by a cream or creamy-white shade of the fruiting body. A little pink color remains in it - on small area in the central part of the cap. Otherwise, everything in the milkweed is the same as in the named species: there is hair growth along the edge of the cap (especially in young fruiting bodies), the mushroom is characterized by zonality in coloration. Initially, the taste of the mushroom has a slight pungency, but the aftertaste remains sharp. The difference from the milkweed is that it forms mycorrhiza with oaks, and prefers to grow on soils rich in lime. Pink wave is considered a mycorrhiza-former with birch.

The mushroom, called the Mayor's milkweed, is included in the Red Books of several countries, including Austria, Estonia, Denmark, the Netherlands, France, Norway, Switzerland, Germany, and Sweden. The species is not listed in the Red Book of Russia, nor is it in the Red Books of the constituent entities of the Russian Federation.

The generic name of the mushroom is Lactarius, which means milk-giving. The species designation was given to the mushroom in honor of the famous mycologist from France, Rene Maire.