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The tender breast is assigned to the Syroezhkov family, the genus of the Milky Way. The name of this species has a number of names: stunted milkweed, stunted milk mushroom, lactifluus tabidus and lactarius theiogalus.
Where does the tender milk mushroom grow?
Most often this species is found in the temperate climate zone. Grows in mixed and deciduous forests, prefers damp and mossy places. The optimal time for development is the period from July to September; under favorable conditions, tender milk mushrooms can be found in October.
What does a stunted lacticaria mushroom look like?
Most often this species is found in damp and mossy places.
The fruit body consists of a cap and a stalk with the following characteristics:
- Initially, the cap of the stunted milkweed (lactarius tabidus) is convex, but with age it acquires a prostrate, recessed shape with a tubercle located in the center. The size varies from 3 to 5 cm in diameter. The surface is smooth, dry to the touch, painted in reddish or ocher-brick shades.
- The plates are sparse, descending onto the stem. Their color matches the cap, sometimes it can be a little lighter.
- The spore powder is creamy, egg-shaped particles with an ornamented surface.
- The leg is cylindrical, widened at the base. It reaches a height of 5 cm, and a thickness of no more than 0.8 cm in diameter. The consistency is loose; old mushrooms form cavities inside. The color is close to the color of the cap.
- The soft milk mushroom has a slightly spicy taste. The milky juice released from it is not too abundant. Initially painted white, after some time it acquires a yellowish tone.
Is it possible to eat tender milk mushrooms?
This species is classified as conditionally edible mushrooms. Due to its spicy taste and lengthy processing, it is not often used in cooking. However, it is believed that after soaking they are good when salted.
False doubles
The mushroom has a bitter taste, which can be eliminated by soaking
Tender breast milk is similar in appearance to the following forest gifts:
- Redneck. Also known as sweet milkweed. You can recognize it by its reddish-red cap with edges curved inward. The pulp of the double secretes abundant whitish milky juice, which remains unchanged under the influence of atmospheric air.
- Gorkushka – conditionally edible mushroom of the 4th food category. The shape and size of the cap is similar to the tender milk mushroom.However, the color of the fruiting body of the double is red-brown with lighter edges, which is a distinctive feature. In addition, the milky juice of this species is white and does not change its color. It prefers to grow in acidic soils and settles under coniferous or deciduous trees.
Rules for collection and use
When going in search of forest gifts, a mushroom picker should know the following rules:
- It is advisable to collect tender milk mushrooms in dry weather, since during heavy rains they can spoil faster.
- It is not recommended to cut specimens with a knife, as there is a possibility of damaging the mycelium. It is better to remove them from the ground by twisting or rocking.
- It should be placed in a well-ventilated container.
Tender breast milk is best suited for pickling. Before cooking, it is necessary to process the gifts of the forest. To do this, the fruits are cleared of debris, leaving only the caps and soaking them for 24 hours. The infused water should be changed at least 2 times throughout. For hot pickling, mushrooms must be boiled for about 10 minutes.
Conclusion
Tender milk mushrooms, like most milkweeds, are classified as conditionally edible mushrooms and are edible only after pre-processing. In Europe, this specimen is not valued and is considered mildly poisonous. However, in Russia it is often used for culinary purposes; traditionally in the country it is considered “pickling”.
