Content
The bluish milkweed (Lactarius glaucescens) is a representative of the Russula family, the genus Milky. Such mushrooms are quite often found in the regions of Russia, they are classified as edible, and therefore they are used in the preparation of various dishes by experienced chefs. The characteristic features of this specimen and its habitat are described below.
Description of bluish milk mushroom
The bluish breast is a fruiting body with a white convex cap and a medium-thick stalk. This specimen, like many other representatives of the Milky family, has a specific juice. But it is this species that secretes a liquid that, in the open air, turns from white to grayish-greenish.The pulp is white and dense, has a woody, slightly honey aroma.
Description of the cap
When young, the cap of this specimen is white and convex with a slightly depressed middle. After some time, it straightens out and takes on a funnel-shaped shape, and spots of cream or ocher color appear on its surface. The diameter of the cap varies from 4 to 12 cm, but in nature you can also find large specimens - up to 30 cm. The surface is smooth and dry; cracks often form in old mushrooms. On the inside of the cap there are narrow cream-colored plates. With age, ocher-colored spots appear on them.
Description of the leg
The bluish milk mushroom has a rather dense and tapered leg, the length of which can reach 9 cm. In young specimens it is usually white, and with age, fawn spots may appear on it.
Where and how does it grow
This type of mushroom most often grows in deciduous and mixed forests, less often in coniferous forests. Prefers calcareous soils. It can grow either singly or in groups in open areas, deep in the forest. Favorable time for development is the period from July to October. Widely distributed in the northern regions of the country due to the suitable cool climate.
Is the mushroom edible or not?
Blue milk mushrooms are classified as edible mushrooms of the second category. This specimen has nutritional value and pleasant taste, but only after certain procedures have been carried out. But if the soaking rules are not followed, these gifts of the forest can spoil the taste of the prepared dish. They are mainly used for frying and pickling.
How to prepare bluish milk mushrooms
The pulp of this type has a bitter taste, which is why pre-treatment is required before cooking. So, there is an algorithm of actions before directly preparing mushrooms:
- Clean the collected bluish milk mushrooms from forest debris. Remove heavy stains with a toothbrush and rinse.
- Cut off the legs.
- In adult specimens, scrape off the plates.
- Boil in salted water for 30 minutes, skimming off the foam.
- After time, drain the broth and add new water.
- Cook for at least another 20 minutes.
Mushroom broth is not recommended for use. Experts advise adding a variety of spices to improve the taste of the dish.
Doubles and their differences
The bluish milk mushroom has no poisonous or inedible counterparts, and the most similar are the following specimens:
- Pepper milk mushroom. It has a white cap, with a diameter of 5 to 20 cm, as well as a smooth and wide stem up to 8 cm high. Like the milk mushroom, it is bluish, has a burning, caustic secreted juice and is classified as a conditionally edible mushroom.
- Parchment milk mushroom. The diameter of the cap varies from 6 to 20 cm. Young specimens have a white cap; with age, ocher or yellowish spots may appear on it. The leg, like that of a milk mushroom, is bluish in color, narrows at the base, and its length is no more than 10 cm. The fruiting body secretes abundant milky, caustic white juice. Most reference books classify this species as conditionally edible mushrooms.
Despite the external similarities of the above specimens with the bluish milk mushroom, the main difference is that only in the species in question the milky juice secreted changes color from white to a greenish-olive or bluish tint.
Conclusion
The bluish milk mushroom exudes a faint aroma and has an islandy taste. Only pre-treatment will help remove bitterness, which should not be neglected to avoid poisoning. Most specimens of the genus Mlechnik are similar to each other, but the distinguishing feature from their counterparts is the secretion of juice, which, when in contact with air, acquires a greenish or bluish tint.
