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Milk mushroom is one of the common names of lamellar mushrooms of the Russula family of the genus Mlechnik. These species have long been very popular in Russia. They were collected in large quantities and stored for the winter. Milk mushrooms almost all belong to the category of conditionally edible. This is due to the fact that when the pulp is broken, they release a milky, bitter juice, which requires additional soaking before processing.
What does breast milk look like?
There are some common features of appearance that make the mushrooms similar to each other.
According to the characteristics, milk mushrooms have the classic shape of a fruiting body, so their cap and stem are clearly visible. Moreover, both parts are the same shade. The cap is dense and fleshy. Initially, its shape is flat-convex, but as the fungi develop, in most cases it becomes funnel-shaped. You can see faint concentric zones on the surface. The edges of the cap are pubescent and rolled inward.
With high humidity and after rain, the surface of many milk mushrooms becomes sticky.In this regard, the cap often contains remnants of forest litter or fallen leaves. The stem of all types of milk mushrooms is cylindrical in shape. Initially it is dense, but in mature specimens it is hollow inside.
All types of milk mushrooms have dense, light-colored flesh. It exudes a rich fruity scent. With slight physical impact it crumbles easily. The secreted milky juice has a pungent taste. When exposed to air, its color changes from white to gray or yellowish depending on the species. All varieties of this mushroom grow in groups, which significantly reduces the collection time.
Milk mushrooms hide under forest litter, so you need to try hard to find them
What kind of milk mushrooms are there?
Milk mushrooms come in different types, each of which has some characteristics. In addition, they differ in taste. Therefore, in order to know which varieties are the most valuable, you should study each of them separately.
Real
This species can be found in deciduous forests and mixed plantings. The fruiting period begins in July and lasts until the end of September. The real milk mushroom forms mycorrhiza with birch.
The diameter of the cap varies from 5 to 20 cm. The length of the leg is 3-7 cm. The surface of the upper part is mucous, milky white or yellowish. You can see blurred concentric zones on it.
The milky sap of this species is abundant, white, and in air it acquires a sulfur-yellow hue.
True milk mushrooms are rare, but they grow in large families.
Aspen
This type of milk mushroom is rare and grows in small groups.
The diameter of the cap in adult specimens can reach 30 cm.The edges are initially curved, but as the aspen milk mushroom matures, they straighten out and become wavy. The surface is light in color with pronounced pink and lilac concentric zones. The plates on the reverse side are initially white, then acquire a pink tint, and when the mushroom ripens, they become light orange. The leg of the aspen milk mushroom is narrowed at the base, its height is 3-8 cm. Acrid milky juice is secreted abundantly.
Aspen mushroom forms mycorrhiza with willow, poplar, aspen
Yellow
This species grows in coniferous forests, but sometimes it can also be found in mixed plantings. Most often, yellow milk mushroom can be found under young pines and spruces, less often - under birch trees on clay soil.
The cap of this species is golden-yellow in color, its size reaches 10 cm. The surface is felt-woolly, which becomes slippery with high humidity. The leg is thick - up to 3 cm thick, its length can reach 8 cm.
The milky juice of the yellow milk mushroom is white, but when exposed to air it changes to gray-yellow.
The flesh of the yellow milk mushroom is white, but upon contact it turns yellow
Oak
In appearance, the oak milk mushroom is similar to its counterparts. Its distinctive feature is the yellow-orange color of the fruiting body. The edges of the cap of this species are slightly felted. The diameter reaches 15-20 cm. Often the upper part becomes irregular in shape. The concentric circles on the cap are much darker than the main tone.
The leg of the oak milk mushroom reaches a height of 1.5 to 7 cm. It is slightly lighter in color than the cap. In addition, more red spots can be seen on its surface. The milky sap of this species is white and does not change color upon contact with air.
This species forms mycorrhiza with oak, but can also be found near hornbeam, hazel and beech
Red
This species very rarely ends up in mushroom picker baskets due to its small numbers. Grows near birch, hazel and oak trees. The diameter of its cap can reach 16 cm. The surface has a reddish-brown tint. It is dry, matte, slightly velvety, but with high humidity it becomes, like many milk mushrooms, sticky. The leg reaches a height of 10 cm, its thickness is about 3 cm.
The pulp abundantly secretes a whitish milky juice, which darkens when in contact with air. Old red milk mushrooms develop an unpleasant fishy odor.
Red milk mushroom prefers broad-leaved and mixed plantings
Black
This species stands out noticeably from other milk mushrooms with its dark olive color. Grows in mixed forests and birch forests. The cap reaches 20 cm in diameter, its edges are slightly pubescent and turned inward. On the fracture you can see white flesh, which later changes to gray. This species secretes milky white sap abundantly.
The leg of the black milk mushroom reaches 8 cm. It is slightly lighter in color than the upper part. Over time, depressions may appear on its surface.
The black fungus forms mycorrhiza with birch and grows in large groups
Watery zone
This species is distinguished by a white-yellow shade of the cap. The diameter of the upper part can reach 20 cm. The edges are rolled down and shaggy. The pulp is dense, white at the break, and it does not change its color when in contact with air. The milky juice is initially light in color, but subsequently quickly turns yellow.
The stem of the watery milk mushroom reaches 6 cm.Its surface is covered with shallow yellowish depressions. This species grows in forests and mixed plantings.
Watery-zone milk mushroom can be found near birch, alder, and willow
Dry
Externally, this species is in many ways similar to the white milk mushroom. But its distinctive feature is that even with high humidity, the surface of the cap remains dry.
The diameter of the cap reaches 20 cm. During the growth process, the surface of the mushroom may crack. The leg is strong, 2-5 cm long. The color is white with brown spots.
Dry mushrooms can be found in coniferous, birch and mixed forests. The fruiting period of this species begins in June and lasts until the end of November.
At the break of the flesh of a dry milk mushroom, milky juice does not protrude
Bolotny
This species is small in size. Its cap reaches 5 cm in diameter. Its shape can be either funnel-shaped or prostrate. The edges are initially turned inward, but when the mushroom ripens, they completely droop. The surface color is rich red or red-brown.
The leg of the marsh milk mushroom is dense, 2-5 cm high. It has fluff in the lower part. Its shade is slightly lighter than the cap.
The pulp is creamy in color. The milky sap of this species is initially white, but later it becomes gray with a yellow tint.
Marsh milk mushroom is found everywhere, prefers to grow in damp lowlands, moss
Peppery
This species is large in size. Its cap reaches 20 cm in diameter. Initially it is convex in shape, and then becomes funnel-shaped, like all milk mushrooms. In young specimens, the edges are folded, but during development they straighten out and become wavy.The surface is creamy, but reddish spots may appear on it.
The leg is 8 cm high, cream-colored with ocher spots. The pulp is white, brittle. When cut, it produces a thick, acrid milky juice. Pepper milkweed is found in deciduous and mixed forests.
Pepper milk mushrooms settle in damp and dark places
Bitter
This species grows in coniferous and deciduous plantings. Many mushroom pickers mistake it for a toadstool and avoid it. The diameter of the cap does not exceed 8 cm. Its shape is flat with a tubercle in the center. The surface has a red or brown tint.
The leg is thin and long, 7-8 cm high. On the cut you can see the light flesh, which secretes abundantly milky, watery gray juice.
Bitter mushroom has the smell of fresh wood
Camphor
This type of milk mushroom prefers to grow on acidic soils and half-rotten wood. It can be found in coniferous and mixed plantings.
The hat does not exceed 6 cm in diameter. It is dry and smooth to the touch. Initially convex, and then becomes prostrate or depressed with a tubercle in the center. The surface color is red-ocher. The leg reaches a height of 5 cm and is brown in color.
The pulp is beige in color and abundantly secretes colorless milky juice. It tastes sweetish with a sharp aftertaste.
The smell of this species is reminiscent of camphor, which is why it got its name.
Felt
This mushroom grows in open sunny edges near birch and aspen trees. Found in coniferous and mixed forests.
The cap of the felt milk mushroom is dense and fleshy. It can reach 25 cm in diameter. The surface is dry, felt, and makes a creaking sound when it comes into contact with something.The shape of the cap gradually changes from flat or slightly convex to funnel-shaped with cracked edges.
The leg is solid, felt to the touch. It tapers slightly at the base. Its length does not exceed 6 cm. When broken, you can see greenish-yellow flesh. It secretes a white milky sap that turns yellow when exposed to air.
Young specimens of the felt milk mushroom have a milky tint on the upper part, but later ocher or yellow spots appear on the surface
Golden yellow
This species is considered inedible. It grows in deciduous forests, forming mycorrhizae with oak and chestnut.
The cap is initially convex and then becomes prostrate. Its diameter reaches 6 cm. The surface is ocher-colored, matte, smooth. Concentric rings are clearly visible on it.
The leg is cylindrical, slightly thickened at the base. Its shade is slightly lighter than the top, but over time a pink-orange tint appears on the surface. The pulp is thick and white, but turns yellow when exposed to air.
The milky sap of this species is initially white, but later becomes bright yellow.
bluish
This species grows in deciduous plantings, but sometimes it can also be found in conifers. The diameter of the cap reaches 12 cm. Small milk mushrooms look like a small bell, but as they mature, the shape changes to a funnel-shaped one. The surface is dry, velvety, there may be cracks in the center. The main color is white, but there are cream spots.
The height of the leg is 3-9 cm. It is identical in color to the upper part. The pulp is dense, white. It exudes a woody smell. When broken, a caustic milky juice is released, which coagulates when exposed to air. It is initially white and then changes to greyish green.
Blue milk mushroom prefers calcareous soils
Parchment
This species grows in large families in mixed forests. The cap does not exceed 10 cm in diameter. Its color is initially white, but then turns yellow. The surface can be either smooth or wrinkled.
The leg is dense, its height reaches 10 cm. It tapers slightly at the base. The leg color is white. When broken, a light milky juice is released that does not change its color.
Parchment milk mushrooms often grow next to pepper mushrooms
Canine (blue)
This species grows in mixed and deciduous plantings. Forms mycorrhiza with spruce, willow, and birch. The size of the cap does not exceed 14 cm in diameter. Its shape, like that of most milk mushrooms, is funnel-shaped. The surface is scaly. At high humidity it becomes sticky. The main tone is dark yellow, but light concentric circles are visible on it.
The stem is 10 cm high, slightly tapering at the base. It is identical in color to the cap, but dark spots may appear. The pulp is dense, yellowish in color. Exudes milky juice abundantly. It is initially white, but turns purple when exposed to air.
Blue milk mushroom prefers to grow in very moist areas of soil
What types of milk mushrooms are edible?
In European countries, milk mushrooms are classified as inedible species. But, despite this, in Russia mushrooms are considered conditionally edible and suitable for consumption. But in order for the taste qualities of milk mushrooms to be fully revealed, it is necessary to carry out proper preliminary preparation. It consists of completely removing the caustic milky juice from the pulp. Otherwise, the mushrooms will have an unpleasant bitter taste and may cause an eating disorder.
Without exception, all conditionally edible types of milk mushrooms must be soaked in cold water for three days. In this case, you should constantly change the water to fresh water. After this, the mushrooms need to be boiled for another 20 minutes, and then the water should be drained. Only after such preparation can milk mushrooms be subjected to further processing.
Conditionally edible types of milk mushrooms:
- real (1st category) – suitable for salting and pickling;
- yellow (category 1) – used for salting and pickling, during processing the color changes to yellow-brown;
- aspen (3 categories) - mainly used for pickling, but also suitable for frying and preparing first courses;
- oak (3 categories) – used only for pickling;
- red (3 categories) – suitable for salting, marinating and frying;
- black (2 categories) – used salted, when processed it changes color to purple-burgundy;
- watery zone (3 categories) – used for salting and pickling;
- dry (3 categories) – this type is best fried, marinated and used for first courses;
- peppery (3 categories) – suitable for pickling, but changes its color to light brown, can be eaten only a month after pickling;
- bitter (3 categories) – suitable for salting and pickling;
- felt (3 categories) – can only be salted;
- parchment (2 categories) – suitable only for salting;
- canine or blue (2 categories) - used only for pickling, since during pickling the color becomes dirty blue.
Edible species:
- swamp (2 categories) – it is recommended to salt and marinate;
- camphor (3 categories) – can be boiled and salted;
- bluish (3 categories) – used for pickling, requires a large amount of spices;
What are the benefits of milk mushrooms?
All edible and conditionally edible types of milk mushrooms are distinguished by a high content of easily digestible protein, surpassing even meat in quantity. They do not contain sugar, so people with diabetes can safely include these mushrooms in their diet. In addition, milk mushrooms help fight excess weight. They are low in calories, but at the same time satisfy hunger for a long time and provide the human body with useful vitamins and microelements.
These mushrooms also remove toxins, improve emotional health and digestion, and increase immunity.
Conclusion
Milk mushrooms, despite the fact that they mainly belong to the category of conditionally edible, can be safely eaten after preliminary preparation. In addition, these species are widely used in medicine. They help treat gallstones and lung diseases. Medicines for tuberculosis are also prepared on their basis.
