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Camphor lactus (Lactarius camphoratus), also called camphor lactarius, is a prominent representative of lamellar mushrooms, the Russulaceae family, and the Lactarius genus.
Description of the camphor weight
According to numerous photos and descriptions, camphor mushroom can be imagined as a small brown mushroom with a reddish tint, rather fragile. In appearance, it is similar to rubella and reddish brown milk mushrooms, but less common in contrast to them.
Description of the hat
In a young camphor mass, the cap is convex; as it grows, it becomes flat or convex-outstretched with a diameter of 2 to 6 cm. Often it is in the middle of a funnel-shaped, slightly depressed, a small tubercle may also be present. Ribbed edges, drooping. The surface of the cap is even, matte, its color can be from dark red to red-brown.
Lamellar layer of a dark reddish hue, the plates themselves are wide, adherent or descending, often located. Dark spots can be seen on many specimens.
On the cut, the flesh is reddish, friable, with an unpleasant odor reminiscent of camphor. When damaged, the mushroom secretes a milky white sap, which does not change color in the air.
Spore powder, cream or white with a yellow tinge. The spores themselves under the microscope have a rounded shape with a warty surface. The size is average.
Leg description
The leg of the camphor is cylindrical in shape, it can taper towards the base, it is not high, it grows only 3-5 cm, while the thickness varies from 0.5-1 cm. The structure is loose, rather dense, there is a cavity inside. Its surface is even, velvety under the cap, and smooth closer to the base. The color is identical to the cap, it can be a few shades lighter, the leg darkens with age.
Where and how it grows
Camphor mushrooms can be found in coniferous and mixed, less often deciduous forests located in the temperate zone of Eurasia and North America. In Russia, it grows mainly in the European part, and can often be found in forests in the Far East.
They prefer loose and acidic soils, often growing near rotting fallen trees and on mossy ground. They form mycorrhiza with various species of conifers, sometimes with some types of deciduous trees.
Fruiting from mid-summer to early autumn (July to late September). Usually grows in large groups, rarely in pairs or singly.
Doubles and their differences
The camphor mushroom has few counterparts, since its smell is rather unpleasant and it is difficult to confuse with other species. But still there are mushrooms that have a similar appearance:
- bitter - refers to conditionally edible, in size it exceeds the lactarius twice, also the difference is the absence of an unpleasant odor;
- milky brown-yellow - is inedible, characterized by the absence of an unpleasant odor, uneven red-orange color, changing when dried with milky juice and a lamellar cream-colored layer;
- rubella - another type of conditionally edible mushroom, which has a slightly similar odor and color, but at the same time differs in a darker lamellar layer with a slight purple tint;
- milk lover (red-brown milk mushroom) - is an edible mushroom that can be eaten even raw, larger in size and more abundantly secreting milky juice when damaged.
How to distinguish camphor from red and rubella
It is not difficult to distinguish camphor milk from similar ones, because it has an unpleasant odor. But it is worth noting that the intensity of the aroma weakens with age, changing the coconut one, so it can easily be confused with rubella or red milk mushroom.
You can distinguish this species from the red-brown milk mushroom and rubella by its color. In camphor lactarius, the shade of the cap and legs is darker, while the lamellar layer has a color closer to brown (auburn), while in the rubella, the lamellar layer is whitish with a light cream shade.
On the cut, the color of the pulp is more reddish in the camphor lactarius, while after damage it becomes darker. And if you press on the surface of the cap, a dark brown spot with a golden brown tint will appear.
Another difference is the milky juice, which changes color in the air (it becomes translucent in the rubella, and in the red it acquires a brown tint).
Is the mushroom edible or not
Camphor mushroom belongs to the edible range, but due to its characteristic odor, it is considered to be of low quality. The taste is sweetish, closer to insipid. It has no special nutritional value, since it requires a preliminary long boiling.
How to cook camphor milk
Young camphor mushrooms are suitable for salting and seasoning.
Since the fruit bodies have a lot of milky juice, the mushrooms must be soaked for at least three days before salting, periodically changing the water. Only after that they start salting. The milk mushrooms themselves are laid out in layers in a deep container, sprinkling each layer with plenty of salt (you can add spices and herbs). Then put under a press and salted for a month. After this time, the mushrooms are transferred to jars and sent to the cellar for another month, after which they can be consumed.
To prepare the seasoning, camphor milk is also pre-soaked and then dried naturally. After the dried mushrooms are ground to a powder.
Conclusion
Camphor milk is a kind of representative of the genus Millechnik, since it is edible, but at the same time, if improperly prepared, can cause poisoning. In addition, due to the rather unusual pharmacy smell, many mushroom pickers completely neglect to collect this species.
