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Oak milkweed (Lactarius quietus) is a lamellar mushroom belonging to the Russula family, the genus Milky. Its other names:
- milky neutral;
- milk mushroom or calm milkweed;
- oak milk mushroom;
- subdubnik, subdubnik.
Family of oak milkweeds (lactarius quietus) in a forest clearing
Where does the oak milkweed grow?
Oak milkweed is widespread in temperate climate zones of the Northern Hemisphere - in Russia, the Far East, Europe, and Canada. It settles mainly near oak trees and in deciduous forests. The mycelium bears fruit abundantly from June to September-October. Loves shaded places, grassy forest glades, proximity to old trees. It grows in large groups, occupying large areas.
What does oak milky look like?
The neutral lacticaria mushroom has a neat appearance, a detailed description of its structure and photo:
- The fruiting bodies that have just appeared resemble miniature bolts with round, smooth caps. The edges are noticeably bent downwards; a small wavy depression and tubercle can be seen in the center. As it grows, the cap becomes umbrella-straight, the indentation is more noticeable, and has a rounded, cup-shaped shape. In overgrown specimens, the edges straighten, becoming almost straight, and the cap takes on a funnel-shaped appearance. The surface is dry, slightly rough or smooth. The skin fits tightly to the pulp.
- The color of the cap is uneven. The middle is darker, rounded-spotted, sometimes concentric stripes are visible. The color is creamy beige, brownish ocher, reddish, shades of milk chocolate, slightly pinkish. The diameter can be from 0.6 to 5-9 cm.
- The hymenophore plates are smooth, thin, slightly descending along the stalk. The color is beige, white-cream, reddish with brownish spots. The pulp is thin and breaks easily, releasing white milky juice. Its color is creamy; over time, it becomes pinkish in color. The spores are light, almost white in color.
- The leg is smooth, thin, cylindrical, slightly thickened towards the root. Its diameter is from 0.3 to 1 cm, length – 0.8-5 cm.Smooth, dry, often covered with grayish-white fluff. The color is similar to the cap, slightly darker from the ground. The pulp is easy to break and cut, the structure is longitudinally fibrous, hollow inside.
Quiet milk mushrooms are clearly visible against the background of the forest floor, since their dry caps do not collect a variety of debris
Is it possible to eat oak milkweed?
Neutral milk mushroom is classified as a conditionally edible mushroom. Its pulp has a specific herbaceous aroma and neutral taste. After soaking, these fruiting bodies make wonderful pickles.
False doubles of the calm milky
In rare cases, similarities between these mushrooms and representatives of its own species are observed. To distinguish oak milkweed from its counterparts, you should look at their photos and descriptions.
Milky milky. Classified as edible mushrooms of category IV. It is distinguished by a more saturated, burgundy-brown color of the cap.
In mature specimens, the surface of the cap becomes pimply and bends in waves
Dark alder milky (Lactarius obscuratus). Inedible, can cause serious gastrointestinal upset. It is distinguished by a thin cap of an outstretched umbrella shape, a dark brown or reddish-black leg, and a rich olive or brownish hymenophore.
This species forms mycorrhiza with alder
Serushka or gray milkweed. Conditionally edible. It is distinguished by its caustic milky juice, violet-lilac color of the cap and light-colored stem.
The grey-lilac milk mushroom plates have a delicate white-cream hue
Rules for collecting neutral milkweed
Collecting these fruiting bodies does not require any special skills.If a family of several closely knit specimens is discovered, you should look around carefully: most likely, there will be more within 1-2 m. Babies often completely hide in the grass, peeking out with the very tip of their cap.
Mushrooms should be cut at the root with a sharpened knife or carefully unscrewed from their nest. Spoiled, moldy, or overgrown subpodubniks should not be taken. In order to bring the harvested crop home without being crushed, mushrooms should be laid in rows, separating the stems, with the plates facing up.
The legs of the oak milkweed often grow together, forming a single organism.
How to cook oak lacticaria mushroom
Oak milkweed is only suitable for pickling; it is not used in any other form. These fruiting bodies require pre-soaking:
- Sort the mushrooms, clean them of soil and debris;
- rinse, place plates up in enamel or glass containers;
- pour cold water, cover with an inverted lid or dish, put a jar or bottle of water as pressure;
- soak, changing the water twice a day, for at least 2-3 days.
When finished, drain the water and rinse the mushrooms. Now they are ready for further culinary processing.
Cold-salted oak milkweed
This recipe is universal for all edible species of milkweed.
Required ingredients:
- oak milkweed – 2.4 kg;
- salt – 140 g;
- garlic – 10-20 cloves;
- horseradish, cherry or currant leaves (whatever is available) - 5-8 pcs.;
- dill stems with umbrellas – 5 pcs.;
- a mixture of peppers to taste.
An appetizing snack that will delight all family members
Cooking method:
- Place the mushrooms in a wide enamel bowl on the leaves with the plates facing up.
- Sprinkle each layer 4-6 cm thick with salt and arrange with leaves, garlic, and spices.
- Finish with leaves, press with an inverted lid, a wooden circle or plate, put pressure on top so that the released juice completely covers the contents.
After 6-8 days, mushrooms salted in this way can be transferred to jars and sealed with lids, stored in a cool place. In 35-40 days, an excellent snack will be ready.
Flabby, overgrown or moldy specimens should not be eaten.
Conclusion
The oak milkweed forms mycorrhiza exclusively with oak, so it can only be found in deciduous forests. It is ubiquitous in the temperate latitudes of the Eurasian continent. Grows in large groups from July to October. In Russia, these fruiting bodies are pickled for the winter; in Europe they are considered inedible. Oak milkweed is distinguished by the mild taste of its juice and the original hay smell of its pulp, so it is quite easy to distinguish it from its counterparts. These mushrooms make a good preparation for the winter.
