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Oak milk mushroom is an edible lamellar mushroom, highly valued when pickled. It belongs to the Russula family, the genus Mlechniki, a characteristic feature of which is the secretion of juice at the break of the pulp. In scientific publications it is called Lactarius zonarius or Lactarius insulsus. Known as oak saffron milk cap, saffron saffron, and common saffron.
Description of oak milk mushroom
The bright color of the surfaces of the cap and stem of oak milk mushrooms, as well as their location, make it possible to quickly determine the species. It stands out significantly among other members of the family.
Description of the cap
Young mushrooms appear with a flat round cap, which over time grows to 10-11 cm and takes on a funnel-shaped shape with tucked, wavy edges. The texture of the border is slightly felt. The skin of the oak milk mushroom, as in the photo, is bright: reddish or orange, to various terracotta shades. Sometimes separate, darker zones are visible.
From below, densely located wide plates converge towards the stem. The color is also variable - from whitish-pink to yellowish or orange. The mass of spores is yellow-cream or ocher.
The dense pulp of the oak saffron milk cap is white and creamy, when cut it emits a pleasant smell and turns slightly pink. A little white watery juice emerges, caustic, like most milkweeds, which does not change color in the air.
Description of the leg
The smooth leg of the oak milk mushroom is dense at the bottom, slightly narrowed; when cut, a cavity is visible. The walls are whitish-pink. The height of the stem is up to 7 cm, the diameter is up to 3 cm. The surface shade is lighter than that of the cap, the small depressions are darker.
Where and how does it grow
Oak milk mushrooms are found in the southern temperate climate, where warm weather and broad-leaved forests prevail. The species creates mycorrhizae:
- with oaks;
- hornbeams;
- beeches;
- hazel
Oak saffron milk caps are common, sometimes solitary, but usually in families. Fruiting bodies are formed underground. They appear already large, with a stem up to 1.5 cm wide, 3 cm high and a cap up to 4-5 cm. The species is found in the Caucasus, Krasnodar Territory, Crimean forests and other areas with broad-leaved plantations.Sometimes oak milk mushrooms are also found in pine forests. They bear fruit from July to September, early October. Mushroom hunting for oak milk mushrooms is especially successful at the end of August and September.
Doubles and their differences
Since the genus of milk mushrooms is extensive, milk mushrooms are similar in shape to other representatives of various types of milk mushrooms, but not in color. You need to remember the distinctive characteristics of oak milk mushrooms:
- conspicuous yellow-orange or terracotta cap;
- the leg is slightly lighter;
- the juice remains white and watery;
- the flesh turns slightly pink at the break;
- found in the southern temperate regions under broad-leaved trees.
Mushrooms of the species are similar to other lacticifers with skins aged in warm colors:
- common camelina;
- spruce camelina;
- Japanese saffron milk cap;
- blue milk mushroom;
- milky mushroom.
Mushroom pickers are not too afraid of confusing oak milk mushrooms with any similar mushrooms, since they all belong to the same genus, and there is no fruiting body with toxins among them. All representatives of the genus Lactaceae are conditionally edible.
Oak milkweed most often grows in deciduous forests, while saffron milk caps and other species of milkweed prefer coniferous and mixed forests, where spruce, pine, aspen, and birch alternate.
The difference between doubles and oak milk mushrooms:
- common saffron milk caps can be found mainly in pine and spruce forests;
- the flesh of the true camelina becomes greenish when broken, orange juice emerges, which also turns green in the air;
- in spruce camelina, even after pressing, the affected areas on the stem and on the plates turn green, and the juice is reddish;
- although the shape of the Japanese camelina is identical to the oak milk mushroom, the skin on the cap is light pink or reddish, it has clearly defined concentric zones of a darker color, and the juice is intensely red;
- Japanese camelina is found only in the south of Primorsky Krai in mixed and coniferous forests;
- the skin on the cap of the blue milk mushroom is yellowish, the edges break off easily;
- when pressed, bluish spots appear on the surface of the bluish-looking stem, and whitish juice appears on the sections, which becomes blue-violet when exposed to air;
- blue mushrooms grow most often under pine and birch trees, although they are also found under other trees;
- The milky milk mushroom has a brownish-ocher cap, and the stem is darker than the top, brownish.
Are oak milk mushrooms edible or not?
Like all species of the genus Lactaceae, which have a bitter juice, pods are considered conditionally edible. But they belong to the second category in terms of nutritional value after salting. To free the fruiting bodies from the caustic component, they are soaked for at least a day.
How to cook oak milk mushrooms
Cooking oak milk mushrooms before turning the mushrooms into a tasty dish, in addition to soaking, sometimes requires hot cooking.
Preparing mushrooms
The fruiting bodies of the oak species are often found under a layer of fallen leaves, so after collection, the mushrooms are sorted and cleaned of large debris. The mass is placed in a container with water and after some time the caps are cleaned with a soft brush or kitchen sponge. Prepared mushrooms are placed in a spacious container for soaking for 2-3 days. The water is changed in the morning and evening.The procedure helps remove bitter components from the pulp. Experienced mushroom pickers recommend adding 2 tablespoons of salt to each liter of liquid for faster results.
How to pickle oak milk mushrooms for the winter
You can see how to cook oak milk mushrooms in the photo and video. The soaked caps are placed in a cooking container, cold water is poured in, and brought to a boil for 15-25 minutes. At the same time make the marinade. Ratio for 1 kg of raw materials:
- water 2 l;
- 1 tbsp. l. Sahara;
- 2 tbsp. l. salt;
- 3-5 leaves of currant, laurel;
- 2-3 cloves of garlic and black peppercorns.
Marinating sequence:
- Place the cooked mushrooms in the boiling marinade and continue boiling for another 14-17 minutes.
- Place in evaporated container.
- Add 10-20 ml of vinegar.
- Add marinade and roll up.
The product is soaked in brine and spices for 30-40 days and is ready for use.
Cold salting of oak saffron milk caps
They use similar recipes for pickling oak milk mushrooms, which differ in the range of spices:
- the soaked caps are placed in layers with spices in an enamel or glass container for pre-salting;
- For 1 kg of raw materials, 45-60 g of salt are consumed, which is evenly sprinkled over the layers;
- enhance the taste with bay and currant leaves, chopped horseradish, dill, allspice or black pepper;
- cover with a clean cloth on top and place a weight.
After a few days, the mushrooms along with the spices are transferred to jars for storage.
Hot salting of oak milk mushrooms
Some housewives prefer a different recipe for preparing oak milk mushrooms. Among the spices are currants, cherries, laurel, dill, horseradish, celery, choose your favorite or all together.Add pepper to taste - black, allspice or bitter pepper, as well as a few cloves of garlic or parsley roots.
Algorithm of actions:
- The milk mushroom caps, washed and cleared of debris, are cut into 2-3 pieces if they are too wide and will not fit entirely into the jar.
- Pour in cold water and bring to a boil, which lasts 18-27 minutes over low heat.
- The finished product is drained through a colander or gauze bag.
- Milk mushrooms are laid out in prepared jars in layers, sprinkled with salt and spices.
- Pour boiling brine in which the mushrooms were cooked.
Can it be dried and frozen?
The oak variety, like other milk mushrooms, is not dried. Freeze the peeled and cooked caps after the liquid has drained. You can put the caps, fried after cooking, in the freezer.
What are the benefits of oak milk mushrooms?
The fruiting bodies of the oak milkweed contain enough amino acids and many vitamins, especially group B and vitamin D, and even more protein than beef. It is believed that representatives of the species:
- have a beneficial effect on the gallbladder, liver, and kidney function;
- useful for patients with diabetes, if there are no other contraindications;
- regulate the functioning of the nervous system;
- help to get stronger faster in case of lung diseases.
Salted milk mushrooms are contraindicated for gastrointestinal diseases, allergies, the use of the product is limited to pregnant and lactating women, and not given to children.
Is it possible to grow oak saffron milk caps at home?
Oak milk mushrooms are grown from mycelium purchased in special stores. A prerequisite is the growth of any broad-leaved tree on the roots of which mycorrhiza of the species develops.They prepare sawdust and leaves from the same rocks, moss, and in the warm season they dig grooves near the tree. Lay the substrate, then the mycelium. Sprinkle the substrate on top, and water the crops regularly and thoroughly. It will be possible to pick mushrooms in a year.
Conclusion
Oak milkweed is most often found growing in families in oak forests. Before any culinary processing and for winter preparations, the fruiting bodies must be soaked for a long time.
