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There are almost 500 species of laticifer all over the world, but only 50 are found in Russia. One of the well-known and widespread specimens is the non-caustic laticifer - a representative of the Russula family. Synonyms for this name are orange milkweed and Lactarius mitissimus.
Where does the non-caustic milkweed grow?
This species prefers a temperate climate and grows in forests of various types. Located next to spruce, birch and oak trees. Quite often it can be found in moss litter. The favorable time for fruiting is the period from July to October.
What does the non-caustic milkweed look like?
The flesh of this species is dense and pale yellow in color.
The fruiting body of the specimen consists of a cap and a stalk with the following characteristics:
- At a young age, the cap is convex with a characteristic tubercle located in the center, gradually acquiring a prostrate shape. Mature mushrooms have a depressed cap, less often funnel-shaped. The size in diameter varies from 3 to 6 cm. It is painted in orange shades with a darker central part. Spore powder is pale ocher in color.
- On the lower side there are descending, not very dense plates. Initially they are colored cream, becoming darker over time.
- The pulp is yellowish in color, thin, brittle, with a neutral odor and taste. When damaged, it produces a small amount of whitish milky juice.
- The non-caustic milkweed has a cylindrical leg, the height of which is 3-5 cm, and the thickness is 0.5 cm. It is smooth to the touch, painted in the same tone as the cap, sometimes slightly lighter. At a young age, the structure is dense, after some time it becomes hollow.
Is it possible to eat the non-caustic lacticaria mushroom?
Most experts classify this species as an edible mushroom. However, some believe that the milkweed is a non-caustic, conditionally edible mushroom of food category 4. As practice shows, such a specimen is not particularly popular among mushroom pickers, perhaps this is due to the specifics of pre-treatment before cooking. In addition, this variety is only suitable for pickling and salting.
False doubles
In Russia, these mushrooms are traditionally considered “pickling”
According to certain characteristics, the non-caustic milkweed is similar to the following forest gifts:
- Brownish milkweed - belongs to the edible category.The hat of this species is very similar in size and shape to the species in question, however, in the double it is painted in brown shades. You can also distinguish it from the non-caustic milkweed by the presence of secreted juice, which takes on a red tint when exposed to air.
- Milky brown-yellow - belongs to the category of inedible mushrooms due to its characteristic bitter aftertaste. The color of the fruiting body varies from red-brown to orange-brown. The main difference is the unpleasant smell of the pulp.
Collection rules
When going in search of the non-caustic milkweed, it is important to remember that this species grows mainly under spruce trees, less often - next to deciduous trees such as birch or oak. It can also be found hidden in moss. The pulp is quite fragile and brittle, so it is important to remove these mushrooms from the ground with extreme caution. To avoid spoiling the fruits, it is recommended to use well-ventilated wicker baskets for collecting.
Preparation of non-caustic milkweed
Like any other edible mushrooms of this family, the non-caustic lacticaria requires pre-processing before being used for food. It is believed that this species is suitable for salting and pickling. There is a certain processing algorithm:
- Clean mushrooms from forest debris.
- Cut off the stems, as they contain the main bitterness.
- Soak the mushrooms for 24 hours, pressing them under pressure. During all this time, the water should be changed to clean at least 2 times.
- After this time, cook them for about 15-20 minutes. Pour out the broth.
In order to prepare a delicious snack from non-caustic milkweeds, you will need:
- Prepare a pan for pickling: wash and scald with boiling water.
- Place the processed mushrooms, caps down, in a thin layer.
- Place currant leaves, dill and salt on them.You can add a few cloves of garlic.
- Alternate layers until you run out of ingredients.
- Close the lid and place the weight.
- Place in a cool place.
Conclusion
In some European countries, the non-caustic lacticaria is considered a poisonous mushroom. In Russia, it is classified as edible and eaten pickled and salted. Despite the fact that this species has low taste, it is a nutritious and low-calorie product.
