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Milk is one of the common names for lamellar mushrooms of the russula family of the genus Mlechnik. These types have long been very popular in Russia. They were collected in large quantities and harvested for the winter. Almost all mushrooms are classified as conditionally edible. This is due to the fact that when the pulp is broken, they release milky bitter juice, which requires additional soaking before processing.
What does a lump look like
There are some common appearance features that make mushrooms similar to each other.
According to the characteristics, the milk mushrooms have a classic shape of the fruiting body, so their cap and leg are clearly pronounced. Moreover, both parts are of the same shade. The cap is dense, fleshy. Initially, its shape is flat-convex, but as the fungi develop, it becomes funnel-shaped in most cases. Subtle concentric zones can be seen on the surface. The edges of the cap are pubescent and rolled inward.
With high humidity and after rain, the surface of many mushrooms becomes sticky. In this regard, the head often contains remnants of forest litter or fallen leaves. The leg of all types of mushrooms is cylindrical. Initially, it is dense, but in mature specimens it is hollow inside.
All types of milk mushrooms have a dense, light-colored flesh. It exudes a rich fruity scent. With little physical impact, it crumbles easily. The secreted milky juice of a pungent taste. On contact with air, its color changes from white to gray or yellowish, depending on the species. All varieties of this mushroom grow in groups, which significantly reduces the time to collect.
Milk mushrooms hide under forest litter, so you need to try hard to find them.
What milk mushrooms are
Milk mushrooms are of different types, each of which has some characteristics. In addition, they differ in taste. Therefore, in order to know which varieties are most valuable, you should study each of them separately.
Present
This species can be found in deciduous forests and mixed plantings. The fruiting period begins in July and lasts until the end of September. The real milk mushroom forms mycorrhiza with birch.
The diameter of the cap varies from 5 to 20 cm. The length of the leg is 3-7 cm. The surface of the upper part is mucous, milky white or yellowish. On it you can see blurred concentric zones.
Milky sap in this species is abundant, white, in the air it acquires a sulfur-yellow tint.
Real milk mushrooms are rare, but they grow in large families.
Aspen
This type of mushroom is rare and grows in small groups.
The diameter of the cap in adult specimens can reach 30 cm.The edges are initially bent, but as the aspen mass matures, they straighten and become wavy. A light-colored surface with pronounced pink and lilac concentric zones. The plates on the reverse side are initially white, then they acquire a pink tint, and when the mushroom ripens, they become light orange. The leg of the aspen breast is narrowed at the base, its height is 3-8 cm. The pungent milky juice is released abundantly.
Aspen mushroom forms mycorrhiza with willow, poplar, aspen
Yellow
This species grows in coniferous forests, but sometimes it can also be found in mixed plantings. Most often, yellow milk mushrooms can be found under young pines and spruces, less often under birches on clay soil.
The hat of this species is golden-yellow in color, its size reaches 10 cm. The surface is felt-woolly, which becomes slippery in high humidity. The leg is thick - up to 3 cm thick, its length can reach 8 cm.
The milky sap of the yellow breast is white, but when exposed to air, it changes to gray-yellow.
The flesh of the yellow breast is white, but upon contact it turns yellow
Oak
In appearance, the oak lump is similar to its counterparts. Its distinctive feature is the yellow-orange color of the fruit body. The edges of the cap in this species are weakly felt. The diameter reaches 15-20 cm. Often the upper part becomes irregular. The concentric circles on the cap are much darker than the main tone.
The leg of an oak mushroom reaches a height of 1.5 to 7 cm. It is slightly lighter in color than the cap. In addition, more reddish spots can be seen on its surface. The milky sap of this species is white, which does not change color upon contact with air.
This species forms mycorrhiza with oak, but can also be found near hornbeam, hazel and beech
Red
This species very rarely falls into the baskets of mushroom pickers due to its small number. It grows near birches, hazel and oak. The diameter of its cap can reach 16 cm. The surface has a reddish-brown tint. It is dry, matte, slightly velvety, but with high humidity it becomes, like many milk mushrooms, sticky. The leg reaches a height of 10 cm, its thickness is about 3 cm.
The pulp abundantly secretes a whitish milky juice, which darkens on contact with air. Old red mushrooms have an unpleasant fishy odor.
Red milk mushroom prefers broadleaf and mixed plantings
The black
This species stands out noticeably against the background of the rest of the milk mushrooms with its dark olive color. Grows in mixed forests and birch forests. The cap reaches 20 cm in diameter, its edges are slightly pubescent and turned inward. On the break, you can see the white pulp, which later changes to gray. Milky white sap in this species is abundantly secreted.
The leg of the black breast reaches 8 cm. It is slightly lighter in color than the upper part. Over time, depressions may appear on its surface.
Black mushroom forms mycorrhiza with birch, grows in large groups
Wateryzone
This species is distinguished by a white-yellow tint of the cap. The diameter of the upper part can reach 20 cm. The edges are rolled down, shaggy. The pulp is dense, white at the break, and it does not change its color upon contact with air. The milky sap is initially light, but subsequently turns yellow quickly.
The leg of the watery-zone mushroom reaches 6 cm. Its surface is covered with shallow yellowish depressions. This species grows in forests and mixed plantings.
Watery-zone lump can be found near birch, alder, willow
Dry
Outwardly, this species is in many ways similar to the white milk mushroom. But its distinctive feature is that, even with high humidity, the surface of the cap remains dry.
The diameter of the cap reaches 20 cm. During growth, the surface of the fungus may crack. The stalk is strong, 2-5 cm long. The color is white with brownish-brown spots.
Dry milk mushrooms can be found in conifers, birch forests and mixed forests. The fruiting period of this species begins in June and lasts until the end of November.
Milky juice does not appear on the break of the pulp near the dry weight.
Swamp
This species is small in size. Its cap reaches 5 cm in diameter. Its shape can be either funnel-shaped or open.The edges are initially turned inward, but when the mushroom matures, they completely descend. The surface color is deep red or red-brown.
The leg of the marsh breast is dense, 2-5 cm high. In the lower part, it has a downy. Its shade is slightly lighter than the cap.
The pulp is creamy. Milky sap in this species is initially white, but later it turns gray with a yellow tint.
Swamp mushrooms are ubiquitous, preferring to grow in humid lowlands, moss
Pepper
This species is large in size. Its cap reaches 20 cm in diameter. Initially, it is convex in shape, and then becomes funnel-shaped, like all milk mushrooms. In young specimens, the edges are bent, but in the process of development they straighten and become wavy. The surface is creamy, but reddish spots may appear on it.
Leg 8 cm high, cream colored with ocher spots. The pulp is white, brittle. When cut, it secretes a thick caustic milky juice. Pepper milk is found in deciduous and mixed forests.
Pepper milk mushrooms live in damp and dark places.
Bitter
This species grows in coniferous and deciduous plantings. Many mushroom pickers take him for a toadstool and bypass it. The diameter of the cap does not exceed 8 cm. Its shape is flat with a tubercle in the center. The surface has a red or brown tint.
The leg is thin, long, 7-8 cm high. On the cut, you can see light flesh, which gives off abundantly milky watery gray juice.
Bitter lump smells like fresh wood
Camphor
This type of mushroom prefers to grow on acidic soils, semi-rotten wood. It can be found in ephedra and mixed plantings.
The hat does not exceed 6 cm in diameter. It is dry and smooth to the touch. Initially convex, and then becomes prostrate or depressed with a tubercle in the center. The surface color is reddish-ocher. The leg reaches a height of 5 cm, brown in color.
The pulp is beige, abundantly secreting colorless milky juice. It tastes sweet with a pungent aftertaste.
The smell of this species resembles camphor, for which it got its name.
Felt
This mushroom grows on open sunny edges near birches and aspens. Found in conifers and mixed forests.
The felt cap is dense and fleshy. In diameter, it can reach 25 cm. The surface is dry, felt, and makes a creak when it comes into contact with something. The shape of the cap gradually changes from flat or slightly convex to funnel-shaped with cracked edges.
The leg is solid, felt to the touch. It tapers slightly at the base. Its length does not exceed 6 cm. When broken, you can see a greenish-yellow pulp. It secretes a white milky sap, which turns yellow on contact with air.
In young specimens of felt weight, the shade of the upper part is milky, but subsequently ocher or yellow spots appear on the surface
Golden yellow
This species is considered inedible. It grows in deciduous forests, forming mycorrhiza with oak and chestnut.
The hat is initially convex, and then becomes prostrate. Its diameter reaches 6 cm. The surface is ocher, matte, smooth. Concentric rings are clearly visible on it.
The stem is cylindrical, slightly thickened at the base. Its shade is slightly lighter than the top, but over time, a pink-orange tint appears on the surface. The flesh is thick, white, but turns yellow on contact with air.
Milky sap in this species is initially white, but subsequently becomes a bright yellow color.
Bluish
This species grows in deciduous plantings, but sometimes it can also be found in conifers. The diameter of the cap reaches 12 cm. Small milk mushrooms look like a small bell, but as they mature, the shape changes to funnel-shaped. The surface is dry velvety, there may be cracks in the center. The main color is white, but cream spots are present.
The height of the leg is 3-9 cm. It is identical in color with the upper part. The pulp is dense, white.It exudes a woody scent. When a fracture occurs, a caustic milky juice is released, which coagulates when it interacts with air. It is initially white and then changes to a grayish green.
The bluish lump prefers calcareous soils
Parchment
This species grows in large families in mixed forests. The hat does not exceed 10 cm in diameter. Its color is initially white, but then turns yellow. The surface can be either smooth or wrinkled.
The leg is dense, its height reaches 10 cm. At the base, it tapers slightly. The color of the leg is white. When broken, a light milky juice is released, which does not change its color.
Parchment milk often grows next to peppermint
Doggy (blue)
This species grows in mixed and deciduous plantings. Forms mycorrhiza with spruce, willow, birch. The size of the cap does not exceed 14 cm in diameter. Its shape, like most milk mushrooms, is funnel-shaped. The surface is scaly. It becomes sticky at high humidity. The main tone is dark yellow, but light concentric circles are visible on it.
The leg is 10 cm high, slightly tapering at the base. It is identical in color to the bonnet, but dark spots may appear. The pulp is dense, yellowish. Abundantly secretes milky juice. It is initially white, but turns purple on contact with air.
The blue lump prefers to grow in very wet areas of the soil
What types of mushrooms are edible
In European countries, milk mushrooms are classified as inedible species. But, despite this, in Russia, mushrooms are considered conditionally edible and suitable for consumption. But in order for the gustatory qualities of the milk mushrooms to be fully revealed, it is necessary to carry out the correct preliminary preparation. It consists in completely removing the caustic milky juice from the pulp. Otherwise, the mushrooms will have an unpleasant bitter taste and can provoke an eating disorder.
Without exception, all conditionally edible types of milk mushrooms must be soaked in cold water for three days. In this case, you should constantly change the water to fresh. After that, the mushrooms must still be boiled for 20 minutes, and then the water is drained. Only after such preparation can the milk mushrooms be further processed.
Conditionally edible types of milk:
- present (Category 1) - suitable for salting and pickling;
- yellow (Category 1) - used for pickling and pickling; during processing, the color changes to yellow-brown;
- aspen (3 categories) - mainly used for salting, but also suitable for frying and cooking first courses;
- oak (3 categories) - used only for salting;
- red (3 categories) - suitable for salting, pickling and frying;
- the black (2 categories) - used salty, during processing it changes its shade to purple-burgundy;
- watery zone (3 categories) - used for salting and pickling;
- dry (3 categories) - this type is better to fry, marinate and use for first courses;
- peppery (3 categories) - suitable for salting, while it changes its shade to light brown, you can eat it only a month after salting;
- bitter (3 categories) - suitable for pickling and pickling;
- felt (3 categories) - can only be salted;
- parchment (2 categories) - suitable only for salting;
- doggy or blue (2 categories) - used only for pickling, as when pickling, the shade becomes dirty blue.
Edible species:
- swampy (2 categories) - it is recommended to salt and pickle;
- camphor (3 categories) - can be boiled and salted;
- bluish (3 categories) - used for pickling, requires a lot of spices;
Why are milk mushrooms useful?
All edible and conditionally edible types of milk mushrooms are distinguished by a high content of easily digestible protein, surpassing even meat in quantity. They do not contain sugar, so people with diabetes can safely include these mushrooms in their diet.In addition, milk mushrooms help fight excess weight. They are low in calories, but at the same time satisfy hunger for a long time and provide the human body with useful vitamins and microelements.
These mushrooms also remove toxins, improve the emotional background and digestion, and increase immunity.
Conclusion
Milk mushrooms, despite the fact that they mainly belong to the category of conditionally edible, can be safely eaten after preliminary preparation. In addition, these species are widely used in medicine. They help treat gallstones and lung diseases. And also on their basis, drugs are prepared for tuberculosis.
