Content
The resinous milkweed (lactarius picinus) is a representative of the Russula family. There are also a number of other names for this species: resin-black milk mushroom and resin milky. Despite the name, the fruit body is brown rather than black.
Where does the resinous milk mushroom grow?
This species grows within the temperate climate zone, preferring mixed and coniferous forests. It is quite rare. It grows either singly or in small groups. Situated next to pine trees, prefers grassy places. The favorable time for fruiting is from August to September.
What does a resinous black milky look like?
The fungus prefers acidic and sandy soils
At the initial stage of maturation, the cap is convex, in most cases with a sharp tubercle in the center. In adulthood, it becomes prostrate and slightly depressed. Its size varies from 3 to 8 cm. The surface is smooth, velvety to the touch, with a slight edge visible at the edges. Painted brownish-brown. As a rule, the edges of the cap are lighter shades than its central part.
Under the cap there are descending, rather frequent and wide plates. In young specimens they are painted whitish, and in mature specimens they become ocher. Most of the plates in this species begin to bifurcate over time. Spore powder is ocher. The spores are oval, medium in size, with an ornamented surface.
The leg of the resin-black milkweed is cylindrical, slightly tapering downwards. Its length varies from 4 to 8 cm, and its thickness reaches 1.5 cm in diameter. The structure is dense, in old specimens it is hollow from the inside. The surface in the lower part is pubescent. It is white at the base and has a brown-brown tint on top.
The pulp is dense, fragile, white or yellowish. When cut, it acquires a pinkish tint. When damaged, it produces a thick, whitish milky sap, which after a certain time changes its color to red. It has a bitter taste and a pleasant fruity smell.
Is it possible to eat resin milkweed
This species is considered conditionally edible. In some sources you can find information that this specimen is inedible due to its inherent bitter taste. However, this bitterness can be eliminated by prolonged soaking and boiling. Thus, it is possible to eat the resin-black milkweed, but only after pre-treatment. In addition, it is believed that this variety is edible only in salted form.
False doubles
This specimen exudes a fruity aroma
Externally, the resin-black milky is similar to the following of its relatives:
- The brown milkweed is conditionally edible, but is quite rare. At the initial stage of development, the cap is cushion-shaped with curved edges inward; over time, it opens up and takes on a prostrate or funnel-shaped shape with a slightly depressed center.
- When cut, the brownish milkweed acquires a pinkish tint, as does the milk mushroom, which is resinous black. It is edible, has a not very bitter taste and therefore does not require long soaking before cooking. The cap color of this specimen is lighter brown with uneven spots.
Rules for collection and use
Resin-black milkweeds should be collected carefully so as not to damage their fruiting bodies, since they are particularly fragile. In addition, it is recommended to place them with their caps down in a well-ventilated container, for example, a wicker basket. This species is edible only after pre-treatment, which consists of soaking for 24 hours and then boiling for at least 10-15 minutes. After this, some dishes can be prepared from the resinous black lacticaria, especially this type is suitable for pickling and salting.
Conclusion
The resin-black milkweed grows from late summer to early autumn and produces mycorrhiza mainly with pine trees. Due to the bitter taste of the pulp, in some reference books it is listed as an inedible mushroom, but with prolonged soaking it is edible in salted form.
