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The papillary milk mushroom (Lactárius mammósus) is a lamellar mushroom of the genus Mlechnikov, family Russula, classified as conditionally edible due to the content of milky juice, which gives the fruiting bodies a bitter taste. This species, like other edible varieties of milkweed, is very popular in traditional Russian cuisine.
Description of the papillary breast
The papillary milk mushroom is a fairly large lamellar mushroom on a stalk. Many lovers of “quiet hunting” believe that it has an ordinary appearance, but its cap can have a beautiful color due to the presence of unusual shades in it.
The papillary milk mushroom belongs to the lactiferous species. Its milky juice does not secrete abundantly; it tastes sweetish, but leaves a bitter aftertaste. Does not change color in air. In old overripe individuals it is practically absent.
Description of the cap
The cap of the papillary milk mushroom has different thicknesses: in some areas it is thin, in others it is fleshy. Its diameter is 30–90 mm. In young specimens, the edges of the cap are bent, but over time it acquires an outstretched flat or curved shape with a pronounced tubercle in the center.
The papillary breast has a gray cap with shades of other colors: blue, brown, purple, brown or even pink. With age, the cap fades, becomes dry and turns yellow. Mushroom fibers and scales are visible on the cap of adult specimens. The pulp is white, darkens when the skin is removed.
The plates are frequent, narrow, whitish in color, and turn red over time.
Description of the leg
The leg of the milk mushroom is cylindrical, smooth, white in young representatives, has a length of 30–70 mm, and a thickness of 8–20 mm. With age, it becomes hollow, darkens and acquires the color of the cap. The dense, brittle flesh of the leg is odorless and has a sweetish taste.
Where and how does it grow
The fruiting period of milk mushrooms is short - usually the season falls in August-September, but depending on weather and climatic conditions this period can be longer. It always grows in groups; single specimens are almost never found. It can be found in coniferous, deciduous and mixed forests on sandy soils or acidic moist soils. Grows in northern temperate regions. Most of the laticifers of this species are collected in Siberia, the Urals and the Central region of Russia.
Is the mushroom edible or not?
This species of mushroom is classified as conditionally edible.
How to prepare papillary milk mushrooms
To get rid of the bitter taste, milk mushrooms are soaked for three days in water, changing the water twice a day. The most popular are salted or pickled milk mushrooms. There is evidence that in Rus' the salted milk mushroom was even called the “royal mushroom.” After soaking, it can be prepared in any other way: added to soups, fried, stewed, etc.
Medicinal properties of papillary milk mushrooms
In folk medicine, milk mushrooms have long been used to treat kidney and liver diseases and as a diuretic. It has been noticed that their use significantly reduces the likelihood of salt deposits and stone formation. Modern research shows that the pulp of milk mushrooms contains a substance that has antibacterial properties, so this mushroom is used in medicine as an adjuvant in the treatment of tuberculosis and other pulmonary diseases. It is also used to speed up the healing of wounds.
As an anti-inflammatory agent, salted papillary milk mushrooms show the greatest effectiveness. To treat various types of inflammation, they are eaten every 3 days, 250 g. Regular consumption of this type of milkweed helps strengthen the immune system.
Due to their high content of B vitamins, these mushrooms are used in the treatment of mental disorders. They are part of drugs to strengthen the nervous system and prevent neuroses and depression.
Application in cosmetology
Papillary milk mushrooms are a unique product that has found application even in cosmetology. Vitamin D, which is part of it, has a beneficial effect on the condition of the skin and hair. It is found in animal products and is produced under the influence of the sun, but if for some reason these sources are not available, milk mushrooms are quite capable of replenishing the deficiency of this essential vitamin.
In cosmetology, decoctions and extracts from fruiting bodies are also used. Due to their bactericidal properties, they strengthen hair and cleanse the skin when used externally.
Among the people, mushrooms of this type are often used to remove warts. To do this, apply a cap of a salted milk mushroom to the growth and leave it for some time to act. The procedure is repeated until the result is achieved.
The benefits of papillary milk mushrooms for weight loss
The nutritional value of the protein of these mushrooms is not inferior to protein of animal origin, so milk mushrooms serve as an excellent source of this essential substance for those who do not eat meat. The product itself is quite high in calories, but the protein practically does not form fat deposits, but allows you to achieve quick saturation.Its value lies in the fact that it provides energy without fats and carbohydrates. The main element of the fruiting body is fiber, which is necessary for proper digestion.
The amino acids that make up these milkweeds are well absorbed by the body, and vitamins A, E, PP, ascorbic acid and minerals allow you to obtain the necessary microelements in sufficient quantities, which is very important in dietary nutrition. The diuretic effect is to remove excess fluid and toxins from the body.
Doubles and their differences
The most dangerous counterpart of this type of mushroom is the false mushroom (camphor milkweed), which, although classified as conditionally edible, can cause serious poisoning. With age, it accumulates a substance that does not decompose during heat treatment and is dangerous to the body in large quantities, so experts recommend refusing to collect it.
In order not to confuse camphor milkweed with more valuable milk mushrooms, pay attention to the following signs:
- young false milk mushrooms have a pronounced smell of camphor, but with age their flesh also acquires the aroma of coconut flakes, so this sign cannot be considered absolute;
- the color of the cap of the inedible double is dark brown, with purple hues, but if the mushroom grows on sunlit edges, its cap may fade and acquire a light brown tint;
- the pulp of the leg of the camphor milkweed is reddish;
- The most reliable sign of a false double is the appearance of a dark brown spot when pressing on the cap, which immediately turns ocher.
It is similar to the papillary milk mushroom and is a conditionally edible milkweed that is aromatic. You can distinguish it by its cap: in the double it is slightly pubescent, and its shade is lighter - ocher-gray or lilac-gray. The center of the cap, as a rule, without a tubercle - is somewhat depressed. Grows in deciduous and mixed forests under birch trees. The fresh pulp of the aromatic milkweed has a distinct coconut smell.
Oak milkweed is another species similar to papillary. It also belongs to the conditionally edible representatives of the mushroom kingdom. Its red or orange-yellow cap is funnel-shaped and curved inward at the edges. Oak milk mushrooms form mycorrhiza with beech, oak, and hornbeam.
Conclusion
The papillary mushroom is a mushroom well known to experienced lovers of “quiet hunting”. The unique chemical composition makes it not only a valuable food product, but also determines its medicinal, dietary and cosmetic properties.
