The mayor's milkman. Maire's milkweed (Lactarius mairei)

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 generic Latin name “milky” comes from. 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).

Ryzhik - edible mushroom 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 not in large 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.

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) is the most 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.

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, Chief Editor member-corr. 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

Poisonous milkweed is ubiquitous in forests - it is a mushroom dangerous to human health, which should not end up in a mushroom picker’s basket. Distinguish and identify inedible mushrooms The descriptions presented on this page will help the milkmen. Photos of lacticiferous mushrooms accompany all the proposed botanical characteristics of the species.

Thyroid milky

The cap is 3-5 (10) cm in diameter, convex at first, then flat-spread, concave-spread with age, sometimes with a tubercle in the center, with a folded hairy edge. The skin is slimy or sticky, often with a vaguely defined one concentric zone, ocher-yellow, brownish-yellow, and when pressed it turns from lilac-gray to brownish-violet. The plates are attached, shortly descending, moderately frequent, narrow with plates, cream-colored, when pressed they turn purple, then become lilac-gray, brownish. The milky juice is white, quickly turns purple in the air, abundant at first, may disappear over time, the taste is changeable: from sweet through bitter to acrid. The leg is 3-5 (8) x 0.5-1.5 cm, cylindrical or widens towards the base, hard, hollow, mucous, the same color as the cap. The pulp is dense, white, quickly turning purple when cut, the taste is initially sweetish, over time it becomes acrid-bitter, with a pleasant smell. Spore powder is creamy.

Thyroid milky forms an association and. Grows in deciduous forests, in small groups, rarely, in August - October. Inedible.

Golden milky milkweed

The cap is 4-8 cm in diameter, thin-fleshy, flat, soon funnel-shaped, with a tucked, then straight, thin, smooth edge. The skin is sticky in wet weather, then dry, bare, smooth, light terracotta, cream, ocher-orange, fawn, with intermittent ocher zones that are almost invisible in mature specimens. The plates are descending, frequent, narrow, with plates, white, becoming ocher-cream. The milky juice is white, quickly turns lemon-yellow in air, and tastes pungent. Leg 3-7 X 0.7-1.5 cm, cylindrical or club-shaped, brittle, hollow, dry, bare, smooth, light ocher, with dark ocher lacunae, hairy at the base. The pulp is loose, fragile, creamy, tastes sharp, without much odor. Spore powder is creamy.

The golden milky plant forms an association with birch (Betula L.). It also grows in mixed forests, in groups, rarely, in August - September.

Milky dark brown

The cap is 3-6 (10) cm in diameter, flat-convex, then broadly funnel-shaped, with a wavy sharp edge. The skin is slightly sticky or short-velvety, smooth with age, brown, ocher-brown, grayish-brown, with a lighter edge.

The plates are descending, sparse, narrow, with plates and anastomoses, in a young state the same color as the cap, with age - grayish-ocher, ocher-yellow, powdered with spore mass, turning pink when pressed. The milky juice is white, turns red in the air, at first tasteless, then bitter. The stem is 3-8 x 0.5-2 cm, cylindrical, often narrowed towards the base, hard, hollow or hollow, thin-velvety, smooth, the same color as the cap or a shade lighter, when pressed it becomes dirty red. The pulp is dense, white, reddening when cut, with a slightly bitter taste, without much odor.

The dark brown milkweed forms an association with birch (Betula L.). Grows in deciduous and mixed forests, in small groups, merging at the base with several basidiomes, infrequently, in August - September. Inedible.

Pale sticky milkweed

The cap is 3-5 cm in diameter, convex, then funnel-shaped, prostrate, unevenly wavy, with a drooping edge. The skin is smooth, slimy, when dry it becomes glossy, from flesh-pink to dark yellow, with a purple or lilac tint, and when pressed it slowly becomes dirty gray or turns black. The plates are slightly descending, narrow, of moderate frequency, light ocher or with a rich yellow tint and with yellow droplets from milky juice. The milky juice is whitish, initially quite abundant, bitter, and after some time becomes hot and spicy. The stalk is 3-6 x 0.7-1.5 cm, slightly curved, narrowed downwards, slightly flattened, longitudinally grooved, mucous, a shade lighter than the cap. The pulp is whitish, slowly turns yellow in air, with a burning taste and apple smell. The spore powder is yellowish.

The pale sticky milkweed forms an association (Picea A. Dietr.). Grows in spruce and mixed with spruce forests, in groups, infrequently, in July - October. Inedible.

Milky gray

The cap is 3-6 cm in diameter, thin-fleshy, initially flat, then flat-prostrate, with a sharp papillary tubercle, the edge is initially lowered, then becomes straight, sharp, smooth.

The skin is dry, felt-scaly, pinkish-ocher, terracotta, the scales are lead-gray, and with age they become the same color as the surface of the cap. The plates are descending, frequent, forked, with plates, pinkish-ocher. The milky juice is white and does not change in air. Leg 3-7 x 0.4-0.9 cm, cylindrical, sometimes widened towards the base, brittle, hollow, felt, the same color as the cap, white-pubescent at the base. The pulp is white or slightly yellowish, has a slightly pungent taste, and has no particular odor. The spore powder is yellowish.

Gray milkhen forms an association with (Alnus incana (L.) Moench) and birch (Betula L.). Grows in alder forests, in small groups, on soil and wood, infrequently, in August - September, inedible.

Milky pink

The cap is 5-10 (15) cm in diameter, convex, then flat-spread, sometimes with a tubercle, often funnel-shaped, sometimes with a sinuous dissected edge. The skin is dry, finely scaly, silky-fibrous, granular-flaky in the center, becomes bare with age, cracking, yellowish-clay-brownish or brownish-brown, lilac-pinkish-grayish, pinkish-ochreous-grayish, without zones. The plates are descending, thin, frequent, whitish, yellowish, creamy-ochreous, ocher. The milky juice is watery-white, scanty, does not change in air, the taste ranges from sweetish to bitterish. The stem is 5-9 x 0.5-2 cm, smooth or slightly swollen, usually hollow at maturity, the same color as the cap, lighter at the top, with a powdery coating, with whitish fibers at the bottom. The pulp is whitish-fawn, thin, fragile, with a sweetish taste and the smell of coumarin, which intensifies when dried. Spore powder is light cream.

The pink milkweed forms an association with spruce (Picea A. Dietr.), pine (Pinus L.) and birch (Betula L.). It also grows in mixed forests, singly and in small groups, infrequently, in July - October. Inedible (poisonous).

Milky brown

The cap is 2-5 (8) cm in diameter, thin-fleshy, depressed, funnel-shaped, with a papillary tubercle and an initially drooping, soon straight wavy edge. The skin is dry, bare, smooth, chestnut to olive brown in color, darker in the middle, lighter towards the edges, fading to almost white. The plates are slightly descending, frequent, narrow, with plates, at first reddish-ocher, with age they become dirty rusty brown, often powdered with spore mass. The milky juice is watery-whitish, and after a few minutes in air it becomes dark yellow, with a pungent, pungent taste. The stem is 3-5 (7) x 0.4-0.8 cm, cylindrical, strong, becomes hollow with age, smooth, the same color as the cap, covered with white mycelium at the base. The pulp is fragile, light ocher, reddish at the stem, becomes sulfur-yellow when cut, has a pungent taste, with a slight pleasant odor. With FeSO4 after some time it turns olive-brown. The spore powder is creamy.

Forms an association with spruce (Picea A. Dietr.). Grows in spruce forests, on acidic soils, in small groups, infrequently, in September - October. Inedible.

Milky bitter

The cap is 3-5 cm in diameter, thin-fleshy, initially convex, then depressed, with a papillary tubercle and a long curved, then straight, smooth, sharp edge. The skin is dry, smooth, ocher-brown, red-brown, yellow-red, with a copper tint, fading to cream. The plates are descending, frequent, narrow, with plates, cream, ocher. The milky juice is watery-white, does not change color in air, with a mild taste, although after some time it may become bitter. Leg 3-5 x 0.4-0.6 cm, club-shaped, brittle, hollow, glabrous, smooth, the same color as the cap. The pulp is loose, white, creamy, tastes fresh, slowly spicy, odorless. Spore powder is ocher.

The bitter milkweed forms an association with oak (Quercus L.) and birch (Betula L.). Grows in deciduous, coniferous and mixed forests, in small groups, on soil and wood, infrequently, in July - September. Inedible.

Milky lilac

The cap is 5-8 (10) cm in diameter, thin-fleshy, initially flat, then flat-prostrate with a sharp papillary tubercle. The edge is initially lowered, then becomes straight, sharp, smooth. The skin is dry, thin tomentose-scaly, pale lilac, from dark lilac-pink to red, fading with age to lilac-pinkish, flesh-lilac. The plates are descending, frequent, forked, with plates, pinkish-ocher. The milky juice is white; the color does not change in air. The stem is 3-7 x 0.4-1 cm, cylindrical, sometimes widened towards the base, brittle, hollow, pinkish-ochreous. The pulp is whitish, initially sweetish in taste, then slowly acrid, without much odor. The spore powder is white (in young specimens) to creamy (in old specimens).

The lilac milkweed forms an association with alder (Alnus Mill.). Grows in alder forests, in small groups, on soil and wood, infrequently, in August - September. Inedible.

Milky wet

The cap is 2-10 cm in diameter, thin-fleshy, flat, depressed, with a tubercle and a sharp, smooth edge. The skin is greasy, slimy in wet weather, pale grayish or almost white, without zones; when dry it is grayish-brownish, yellowish-brownish, with barely noticeable zones. The plates are descending, frequent, narrow, with plates, cream-colored, and purple when wounded and pressed. The milky juice is white, quickly turning purple in the air. Leg 6-8 x 0.8-1.5 cm, cylindrical, hollow, mucous, with yellowish spots, lilac. The pulp is dense, white, quickly turns purple in the air, has a slowly bitter-sharp taste, and is odorless. Spore powder is ocher.

The wet milky plant forms an association with birch (Betula L.), pine (Pinus L.) and willow (Salicx L.). Grows in damp coniferous and mixed forests, in large groups, rarely, in August - September. Inedible.

Milky spiny

The cap is 2.5-4 (6) cm in diameter, very thin-fleshy, with thin veins on the surface, initially flat, then flat-spread, depressed, with a sharp papillary tubercle. The edge is thin, slightly ribbed, drooping, and can straighten with age. The skin is pinkish-red to lilac-carmine-red, dry, tomentose-roughly scaly (scales up to 2 mm in height). The plates are short descending, narrow, thin, frequent, forked, with plates, pinkish-ochre, when pressed they become olive-brown. The milky juice is white, does not change in air, is quite abundant, at first has a mild taste, later it becomes slightly bitter. The leg is 3-5 x 0.2-0.8 cm, lilac-pink, never has an ocher tone in color, cylindrical, slightly narrowed towards the base, initially formed, becoming hollow with age. The pulp is whitish to pale ocher, when pressed it acquires a greenish tint, with a mild taste and no particular odor. Spore powder is light ocher.

The spiny milkweed forms an association with birch (Betula L.) and alder (Alnus Mill.). Grows in moist deciduous and mixed forests, in groups, among sphagnum, infrequently, in July - September. Inedible.

Watery milky milkweed

The cap is 2-4 cm in diameter, thin-fleshy, flat, then depressed, with a papillary tubercle, with a sharp wavy edge. The skin is smooth or wrinkled, cracking when dry, dark brown, black-brown, dark brown, red-brown. The plates are descending, of moderate frequency, wide, with plates, cream-colored, with reddish-brown spots. The milky juice is watery-white, does not change in air, with a mild taste. Leg 4-7 x 0.2-0.4 cm, cylindrical, smooth, yellow, darker at the base. The pulp is loose, white, turning brown with age, tastes fresh, without much odor.

The milkweed forms an association with oak (Quercus L.) and spruce (Picea A. Dietr.). Grows in mixed and deciduous forests, in large groups, infrequently, in July - November. Inedible.

Look at the poisonous milkweed in the photo and remember it so as not to take it in the forest:

Volnushki. Their name comes from the Latin word, which means “milk” or “milk-giving.” All these mushrooms belong to the Russula family. As a rule, in Europe, most species of these mushrooms are considered inedible, and some are even poisonous. While in Russia many are consumed as food after undergoing additional processing, such as salting or pickling. Such mushrooms are called conditionally edible. The mushroom about which the story will go is exactly one of them - the common milkweed.

a brief description of

Common milkweed, smooth milkweed, spurge, hollow milkweed, milkweed, blue milk mushroom, smooth mushroom... This mushroom has quite a few names. It belongs to a large species of laticifers, the Russula family. The main difference between this kind of mushrooms is the secretion of a pulp or spore-bearing layer of juice, similar to. Milk plants have a specific bitter taste. Like many other representatives of this species, smoothie is considered a conditionally edible mushroom. Mycologists classified it as this species because it requires additional processing before use and has some limitations in preparation.

In European cuisine, where they like to use everything in its natural, raw form, the common milkweed is classified as poisonous mushrooms and is prohibited for consumption. And in our area, conditionally edible mushrooms are subjected to prolonged soaking, salting or repeated boiling, with repeated removal of the broth. And only then can such mushrooms be eaten.

The milkweed has a fairly wide cap, sometimes reaching up to 18 cm in diameter. One of its names - smoothie - was given precisely because of its smooth, fleshy cap. When it rains it becomes slippery. In young mushrooms it is more convex, but with age it settles and becomes depressed. The color varies from violet-lilac to fawn or even fawn-brown. In older varieties it fades and becomes pale lilac or yellowish-brown with barely visible concentric zones, or without them at all. The leg is smooth, cylindrical in shape. Has the same color as the hat. With age, it loosens and becomes hollow. The laticifer's plates are often light-colored; when damaged, they acquire a dark grayish color, mainly due to the milky sap. The pulp of the smoothie is dense, strong, white with a light creamy tint. The juice released from it is white and milky in color. When dry it turns olive yellow. The pulp is very bitter in taste and has a specific smell. The spores are elliptical with ridge-like or warty ornamentation. The spore powder is pale, yellowish or cream in color.

Distribution areas and similar species

Smoothies are widespread in deciduous and coniferous forests of Eurasia. They often form mycorrhiza with trees such as spruce, pine or birch. They love high humidity, so they can often be found in large groups along swamps or on moss-covered soil, where conditions for growth and reproduction are most optimal. The common milkweed is one of the most common species of the genus of milkweeds. It grows in temperate latitudes, so it can be found with equal success in the forests of Europe, Siberia, the Urals, and even the Far East. The peak of smooth fruiting occurs at the beginning of August and lasts until the end of October - the time when greatest number precipitation. Cool autumn evenings, filled with the fresh aroma of warm rain, are their favorite time to appear.

Gladysh, or common milkweed, is a fairly recognizable mushroom, but it is often confused with such representatives of the same species as (Lactarius flexuosus) and red milkweed (Lactarius hysginus). But if you look closely, you can note some differences that are not immediately obvious. So, for example, the surface of the cap of the serushka is dry to the touch, the stem is solid, narrowed towards the base, and short. It tastes much sharper and sharper. And the meat-red milkweed is distinguished by its dark, terracotta color and pungent strong aroma. Gladysh also has similarities with the flaccid milkweed (Lactarius vietus), the juice of which, under the influence external environment turns to grey. And also with the gray lilac milky (Lactarius uvidus), the juice of which in the air acquires a lilac-violet hue.

Composition and beneficial properties

The nutritional value of mushrooms depends on many various conditions. For example, young varieties contain much more nutrients, and fresh ones contain almost 90% . The lacticaria contains such valuable ones as:, leucine and. They are easily absorbed by the body and do not spend much money on breakdown. Mushrooms include: useful substance, like lecithin. Their number ranges from 0.1 to 0.9%. They also contain fatty acids:

• palmitic acid;
• stearic acid;
• butyric acid;
• acetic acid.

Milky plants, like other representatives of this genus, contain phosphatides, essential oils and lipoids. In terms of carbohydrate composition, mushrooms are very close to vegetables, but there are others that are characteristic only of this class: sugar alcohols,. Their content reaches 16%. They do not contain glycogen, but they do contain glycogen, which in its composition resembles glycogen of animal origin. In mineral composition, laticifers are rich in, and. They contain things like and arsenic. They also contain substances such as mycoinulin and parodextrin, which are responsible for covering the mushrooms during long-term storage, as well as tregazolyte and lycosote, which provide their taste and nutritional value.

Some of the representatives of this class, due to their beneficial properties and valuable chemical composition, are used in the field of medicine. For example, from camelina and red camelina, the antibiotic lactarioviolin was identified during the process of secreting its milky juice, which has a negative effect on the bacteria that cause tuberculosis. Other types of lacticifers have a positive effect on cholelithiasis, acute and purulent conjunctivitis and other visual lesions. And some even contain antibiotics that inhibit the development of pathogenic bacteria, including Staphylococcus aureus.

Use in cooking

Common milkweed is a first-class mushroom for pickling and pickling. During this processing, fermentation quickly occurs in it, due to which the smoothie acquires its characteristic sourish taste, which is so valued in Russian pickles. The mushroom is quite meaty, which allows it to be used after preliminary boiling for preparing various dishes. Most of the bitterness of the milkweed disappears during heat treatment, so well-fried mushrooms can also be eaten without subjecting them to cooking beforehand. In the finished dish, such smoothies will have a piquant, spicy, slightly bitter taste, like seasoned mushrooms. Northern peoples have long revered this mushroom and often use it for culinary purposes. After all, their natural bitter taste repels pests, so milkweeds are less susceptible to attack by insect larvae and worms than other mushrooms. And in Finland, since ancient times, there has been its own original recipe preparing smoothies baked over a fire or grill.

Salting the common milkweed

Immediately before pickling, mushrooms should be soaked in water for several days. The infused water must be changed periodically. This is done in order to remove the bitterness. After this, the milkies are blanched for about 10 minutes. The correct course of the primary processing process is important, since its violation can lead to unnecessary consequences in the form of loss of the taste of the mushroom or intestinal upset. To pickle the common milkweed, use cold and hot ways. Hot is characterized by preliminary boiling of mushrooms after primary processing. The cold method skips this process.

Mushrooms in Korean

To prepare the dish you will need:

• smoothies or other bitter mushrooms;
• soy sauce;
• sugar;
• vinegar;
• ground coriander;
• garlic;
• hot red pepper;
• sesame;
• cilantro.

First boil the mushrooms several times, draining the processed water. It is advisable to leave a slight bitter aftertaste for piquancy. Refuel the prepared milkmen soy sauce, add and sprinkle with vinegar. Mix all this and taste the marinade to adjust taste qualities. Then sprinkle generously with spices. pre-fry on vegetable oil and pour the resulting mixture into the mushrooms. Add fresh green cilantro, mix everything and cool. After this, the Korean mushrooms are ready and can be served. Regular, non-bitter mushrooms are not suitable for this recipe, since having their own delicate taste, they will simply get lost in the spices and the dish will not give the desired taste and effect.

Harm and dangerous properties

Since the common milkweed belongs to the conditionally edible class of mushrooms, it cannot be eaten without preliminary processing. This must be done in order to neutralize the effect of bitter milky juice, which, if it enters the human body, can cause vomiting, diarrhea, and eating disorders.

Collection and storage

It is good to pick mushrooms in dry weather, since if collected in rain or damp conditions, they can spoil faster. It is best to do this in the morning, when their aroma is stronger and their structure is stronger.

Mushroom pickers must comply with several conditions:

• collect only known species mushrooms;
• use wicker baskets in which the mushrooms are well ventilated and remain fresh longer;
• lay with their caps down, and long-legged ones sideways.
• When collecting, twist or swing, then they are easier to separate.

It must be remembered that cutting mushrooms with a knife is not recommended, otherwise this may lead to rotting of the entire mycelium.

Fresh mushrooms are a perishable product. They need to be stored in a cool, ventilated area, or in the fresh air under a canopy. Usually they are scattered in a thin layer on a specially prepared surface: on tables, clean flooring, or tarpaulin. They should not be piled up, kept in barrels, or exposed to direct sunlight or high humidity. The shelf life of milkweeds before pre-treatment should not exceed four hours.

conclusions

Common milkweed, or gladysh, is a mushroom that can only be appreciated by true mushroom pickers or gourmets. But if you prepare it correctly, using preliminary primary processing of the product, it can make itself loved by the average consumer. It turns out divine when salted, but requires a long and labor-intensive preparation process. These mushrooms bear fruit quite long time, then when other mushrooms are already moving away, so in fact they have no competitors. And thanks to their high yield, they often appear on the tables of hospitable hosts and even on store shelves.

Some of the representatives of the lacticifer species have found widespread use in modern medicine. Valuable antibiotics are extracted from their milky juice, which help in the treatment of dangerous diseases such as tuberculosis and staphylococcus. Also their beneficial features allow you to fight purulent eye infections and are effective against cholelithiasis.

It is important to remember how to properly collect and store these mushrooms so as not to expose yourself to the risk of poisoning or cause an eating disorder. And also, do not forget that in European countries this mushroom is considered poisonous, and only thanks to careful primary processing is it allowed to be consumed in our regions.

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 property of the species is bright color caps: 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: It is an edible mushroom, but requires preliminary boiling, after which it can be pickled.

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, brownish-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.

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”, since 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 white milk mushroom, he doesn't have a furry hat. 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, and 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, the plates on the underside of the cap are pink. 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 don't have poisonous doubles. 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. Tubular layer under the cap yellow color. Skripun loves birch and aspen forests. 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)