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All over the world, there are almost 500 species of milky, and in Russia there are only 50. One of the well-known and common specimens is the non-caustic milky - a representative of the Syroezhkovy family. The synonyms for this name are orange lactarius and Lactarius mitissimus.
Where the non-caustic milkman grows
This species prefers a temperate climate, grows in forests of various types. Located next to spruce, birch and oak trees. Quite often, it can be found in moss litter. A favorable time for fruiting is the period from July to October.
What does a non-caustic milkman look like?
The flesh of this species is dense, pale yellow in color
The fruiting body of the specimen consists of a cap and a stem with the following characteristics:
- At a young age, the cap is convex with a characteristic tubercle located in the center, gradually acquiring a prostrate shape. In mature mushrooms, the cap is depressed, less often funnel-shaped. The size in diameter varies from 3 to 6 cm. It is painted in orange shades with a darker central part. Spore powder of pale ocher color.
- Descending, not very frequent plates are located on the lower side. They are initially creamy and darker over time.
- The pulp is yellowish, thin, brittle, with a neutral odor and taste. In case of damage, it secretes a small amount of whitish milky juice.
- The non-caustic miller has a cylindrical leg, the height of which is 3-5 cm, and the thickness is 0.5 cm. It is smooth to the touch, painted in the same tone as the cap, sometimes slightly lighter. At a young age, it is dense in structure, after a while it becomes hollow.
Is it possible to eat non-caustic milky mushroom
Most experts classify this species as an edible mushroom. However, some believe that the lactarius is a non-edible conditionally edible mushroom of the 4th food category. As practice shows, such a specimen is not particularly popular among mushroom pickers, perhaps this is due to the specifics of pre-processing before cooking. In addition, this variety is only suitable for pickling and salting.
False doubles
In Russia, these mushrooms are traditionally considered "pickling"
According to certain characteristics, the non-caustic milkman is similar to the following gifts of the forest:
- Brownish milky - belongs to the edible category. The hat of this type is very similar in size and shape to the type under consideration, but in the twin it is painted in brown shades. You can also distinguish it from a non-caustic milkman by the presence of secreted juice, which becomes red in the air.
- Miller brown-yellow - belongs to the category of inedible mushrooms due to its inherent bitter aftertaste. The color of the fruiting body varies from red-brown to orange-brown shades. The main difference is the unpleasant smell of the pulp.
Collection rules
Going in search of a non-caustic milkman, it is important to remember that this species grows mainly under spruces, less often next to deciduous trees such as birch or oak. It can also be found hidden in moss. The pulp is quite fragile and brittle, so it is important to take extra care when removing these mushrooms from the ground. In order not to spoil the fruit, it is recommended to use well-ventilated wicker baskets for harvesting.
Cooking non-caustic milkman
Like any other edible mushroom of this family, milky mushroom requires pretreatment before use for food. It is believed to be suitable for pickling and pickling. There is a certain algorithm of processing actions:
- To clear the mushrooms from forest debris.
- Cut off the legs, since they contain the main bitterness.
- Soak the mushrooms for 24 hours, pressing them down with oppression. During all this time, the water should be changed to clean water at least 2 times.
- After this time, cook them for about 15-20 minutes. Pour the broth.
In order to prepare a delicious snack from non-caustic milkmen, you will need:
- Prepare a saucepan for pickling: wash and scald with boiling water.
- Put the processed mushrooms with their caps down in a thin layer.
- Put currant leaves, dill on them, salt. You can add a few cloves of garlic.
- Alternate layers until finished ingredients.
- Close the lid, place the load.
- Put away in a cool place.
Conclusion
In some European countries, the non-caustic milky is considered a poisonous mushroom. In Russia, however, it is classified as an edible category and is eaten in pickled and salted form. Despite the fact that this species has a low taste, it is a nutritious and low-calorie product.
