Content
Mushrooms of the genus Lactarius are popularly called milk mushrooms. They are actively harvested, considered one of the most delicious species. But there are varieties that are considered conditionally edible. The faded milky belongs to this group. It has an unremarkable appearance and rarely ends up in the basket of an experienced mushroom picker.
Where the faded milky grows
It is found on the territory of the northern continents: America and Eurasia. Distributed in mixed and deciduous forests near birch. Its mycelium form mycorrhizal compounds with the roots of the tree. Loves wet places covered with moss. Experienced mushroom pickers easily recognize this species by its small size and growing characteristics: it does not grow alone, it settles in groups, sometimes in large colonies.
What does a milky mushroom look like?
Small in size, unsightly. The pale milky is not immediately striking. The hat is 6-10 cm in diameter. In young fruiting bodies, it is convex, with a small dark brown tubercle in the middle. Closer to the edges, the surface brightens. On the inner side of the cap are the plates that make up the geminophore. They are creamy, when pressed on them, a milky juice comes out, which quickly turns gray. Small spores of ocher or grayish color. The pulp is thin, odorless, but with a pungent taste.
Legs of young mushrooms (4-8 cm) are solid, with pulp. But in adult fruiting bodies, the leg becomes empty. It is lighter than the rest and has the shape of a straight cylinder.
The faded milky grows in families
Is it possible to eat a faded milky
The fruit body is not poisonous. Toxins are a low percentage and cannot lead to poisoning when consumed in small quantities. But children, pregnant women and people with kidney problems, the digestive system are not advised to use this species. Although some pick young mushrooms and salt them.
False doubles of the faded milkman
A dull or sluggish mushroom can be confused with edible and conditionally edible mushrooms:
- Serushka belongs to conditionally edible mushrooms, but lovers pick it up and pickle it. It is characterized by uneven, wavy edges of brown or gray color. Milky juice is released from the white pulp, which does not change in air. Concentric circles are clearly visible on the surface of the cap.
- The common miller is one of the conditionally edible counterparts of the faded species. But it is not difficult to distinguish it: it is slightly larger, the surface of the cap is darker, in damp weather it is sticky, wet. Milky sap, when released, does not turn gray, but turns yellow. It is found not only near birches, but also spruce, pine. In damp weather, the cap of the common lactarius is wet, slimy.
- Milk papillary grows in broad-leaved and coniferous forests in small groups. It stands out with a dark gray or dark brown color of the cap with a darker center. The pulp smells like coconut. Milky sap does not change in air. The mushroom is also conditionally edible. The dark gray, even bluish color of the cap gives out the papillary breast.
Collection rules
Harvested from mid-August. A more massive appearance is noted in September. Young fruiting bodies have the best taste; connoisseurs do not recommend cutting old mushrooms.
How to cook a faded milkman
This species, like other milk mushrooms, is advised to soak for more than 2 days, periodically changing the water. This promotes the release of bitterness and toxins. Then salted or pickled.
Conclusion
The faded milky is not poisonous. When consumed in moderation, it does not cause discomfort or poisoning. But do not forget that this is a conditionally edible mushroom, and sometimes it is better to walk past them.
