Content
Brownish milkweed (Lactárius fuliginósus) is a lamellar mushroom from the Russula family, the genus Milky. Its other names:
- milky dark brown;
- sooty milkweed;
- brownish champignon, since 1782;
- galorius brownish, since 1871;
- brownish laticifer, since 1891
Where does the brownish lacticaria mushroom grow?
The brownish milky plant is common in the northern and temperate latitudes of Europe. In Russia it is quite rare. Prefers deciduous and mixed forests, birch forests, clearings, and ravines. Loves shaded, damp places, grows singly and in small groups.
It begins to bear fruit in July and leaves in September.
Brownish milky forms a symbiosis with beech and oak
What does the brownish milky look like?
Young fruiting bodies resemble neat buttons with round-conical caps. The edges are strongly rolled inward, with a small tubercle visible at the top. As it grows, the cap first expands into an outstretched umbrella-shaped shape with downward-curved edges, then becomes disc-shaped, with straight edges or slightly concave. The tubercle in the center can be distinct or almost invisible, and a wave-like depression can also be traced. Sometimes the cap may develop radial cracks. Grows from 2.5 to 9 cm.
The brownish milkweed has an almost uniform color - from sandy-beige to reddish-brown, the color of coffee with milk. In adult specimens, chaotically located spots appear. The center may be darker. The surface is smooth, velvety, matte, sometimes covered with a light gray, ashy coating, and dry.
The plates are thin, smooth, attached to the stem, sometimes descending. Creamy white when young, then change to a pinkish coffee color. The pulp is thin, crisp, white-gray, then yellowish. There is a faint fruity aroma, the taste is neutral at first, then spicy. The juice is thick white and quickly turns red in the air. Fawn colored spore powder.
The leg is relatively thick, smooth, and cylindrical in shape. Grows from 1.8 to 6 cm, thickness from 0.5 to 2 cm. The color is brown, pale beige, white at the root. The surface is smooth, velvety, dry. Often the legs of several specimens grow together into one organism.
Brownish milkweed in a clearing in a mixed pine-beech forest
Is it possible to eat brownish milkweed
Brownish milkweed is classified as a conditionally edible mushroom of category IV. After a short soaking and heat treatment, it is suitable for preparing various dishes. Mainly used for winter pickling using hot, cold and dry methods.
False doubles
The brownish milky is very similar to other representatives of its genus:
The milkweed is resinous black. Conditionally edible. It is distinguished by a more saturated color of the cap, the color of dark chocolate.
This species prefers to settle in coniferous and mixed forests, loves the neighborhood of pine trees
Brown milkweed (Lactarius lignyotus). Conditionally edible. Its cap is darker, brownish-brown, and the hymenophore plates are wide. The color of the flesh at the break turns pink more slowly.
The mushroom grows mainly in coniferous forests
Collection rules
You need to look for brownish milkweed in damp lowlands, near water bodies, in places shaded by grass or low bushes. It is better to collect young specimens; they taste better when salted and do not contain worms.
Carefully cut off the found mushrooms with a knife at the root, pushing the forest floor apart, or turn them out in a circular motion. Place in a basket in rows, plates up, separating large stems.
In adult specimens the legs are hollow inside, in young specimens they are solid
How to cook brownish milkweed
Sort out the mushrooms. Throw away moldy, spoiled, wormy specimens. Clear forest debris and cut off roots. Cut large caps and stems into 2-4 pieces.Brownish milkweed does not require long soaking, 1-2 days is enough:
- Place the mushrooms in an enamel container.
- Fill with cold water, press down with a lid so that all the fruiting bodies remain under water.
- Change the water twice a day.
At the end of soaking, the mushrooms are ready for further processing.
Milk brownish pickled for the winter
This is an excellent snack for everyday and holiday table. From salted mushrooms you can cook pickles, bake pies and pizzas.
Required Products:
- mushrooms – 2.8 kg;
- coarse gray salt – 150-180 g;
- sugar – 40 g;
- garlic – 6-10 cloves;
- dill stems with umbrellas - 3-5 pcs.;
- leaves of horseradish, oak, currant, cherry (which are available) - 4-5 pcs.;
- a mixture of peppercorns to taste.
Cooking method:
- Place the mushrooms in a saucepan, add water, boil and cook over low heat for 15-20 minutes, removing the foam.
- Peel the greens and garlic, rinse, prepare enamel dishes without chips - wash with soda and pour over boiling water.
- Place leaves and spices on the bottom, place mushrooms on them, plates up, in rows, without squeezing.
- Sprinkle each layer with salt and sugar, place leaves and spices between them.
- Place the dill and horseradish last, press down with an inverted lid, plate or round wooden board, and place a jar of water or bottle on top.
- The weight of the oppression should be such that at least a centimeter of liquid comes out.
- Cover the dishes with a clean cloth and put them in a cool place.
After a week, you can see how the fermentation process is going. If a musty smell appears, it means there is not enough salt; you need to add a solution of 40 g per 1 liter of water. You should also add water if there is not enough liquid on the surface. Once every 15 days, the contents should be pierced with a spatula or the handle of a slotted spoon to the bottom so that the liquid “plays”.Pickled brownish milkweed will be ready in 35-40 days.
If mold appears during fermentation, it must be removed.
Conclusion
The brownish milky plant is almost never found in Russia. Its distribution area is deciduous forests of Europe. Loves the neighborhood of oaks and beeches, settles in damp lowlands, floodplains, next to old swamps, in ravines and clearings. Of all the milkweeds, it has the most delicate taste. It can be collected from July to September. Mainly used for pickles or fermentation for the winter. It has no poisonous counterparts; it differs from representatives of its species in its rapidly turning pink flesh and the mild taste of milky juice.
