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The milkweed mushroom is one of the popular lamellar species belonging to the Russula family. Belongs to the conditionally edible group. It is in high demand among mushroom pickers; it is recommended for pickling or pickling.
What does milkweed mushroom look like?
The species is known by several names: red-brown milk mushroom, smooth milkweed, milkweed, milkweed, common milkweed, Lactarius volemus, best milkweed. The mushroom is dark brown or ocher in color. A white milky juice appears on the scrap or cut, which quickly darkens and thickens.
Description of the cap
At the beginning of the growing season, the cap is round, convex with folded edges. Over time, the shape becomes prostrate, the edges rise, and a slight concavity forms in the center.
The description of the milkweed mushroom cap shown in the photo is as follows:
- diameter – from 6 to 16 cm;
- the surface of young mushrooms is velvety, then dry, smooth, with a lack of moisture cracks appear;
- the coloring is often uniform; in adult milkweeds the central part may be darker;
- spore-bearing plates are cream-colored, sparsely located, descending onto the stalk, along the edge of the cap on the lower side there are shortened plates;
- spore powder is light beige or white;
- the pulp is thick, hard, light yellow.
The taste is sweetish, the mushroom can be eaten raw, the smell is nutty.
Description of the leg
The photo of the milkweed mushroom clearly shows that the stem is round, cylindrical in shape, tapering towards the base.
Its length is 10 cm. The color of the upper part does not differ from the color of the lamellar layer, the lower part is a shade darker. The structure is rigid, the surface is smooth, covered with fine, dense pubescence.
Where and how does it grow
Distribution area of the milkweed: from the south of Russia to the European part.The first specimens appear in July, the last collection occurs in October. Milkweed is the earliest mushroom of its family. It often grows singly, less often in small groups in coniferous and mixed forests. Forms mycorrhiza with hazel, spruce or oak.
Is spurge mushroom edible or not?
The milkweed is edible, has a sweetish taste, and the milky juice is not bitter. Soaking of fruit bodies before processing is not required. Boil the spurge before frying to make the flesh of the leg softer. Used for pickling or pickling. After processing, mushrooms acquire elasticity and are characterized by a high gastronomic rating. In the West, dishes with milkweed are considered delicacies.
Salting red-brown milk mushrooms for the winter
The milk jug is ideal for harvesting for the winter. Lamellar milkweeds are considered the most delicious after salting. For processing, take young mushrooms that are not damaged by insects. It is better to leave old specimens for pickling, because during the pickling process the fruit body loses its elasticity and characteristic crunch.
Before salting, mushrooms are processed:
- The harvest is poured out and sorted by size.
- Remove the protective film from the surface of the cap and stem.
- The lamellar layer is cleaned of grass and debris.
- Wash several times.
- To get rid of insects, soak in water with vinegar and salt. Keep in the solution for 2-3 hours.
Hot salting method
To prepare mushrooms for the winter you will need:
- mushrooms – 5 kg;
- water – 5 l;
- bay leaf -10 pcs.;
- garlic – 2 heads;
- currant leaves – 15 pcs.;
- dill – 1 bunch (optional);
- salt – 10-12 tbsp. salt.
Cooking technology:
- To make the brine, boil water in an enamel pan, add salt and bay leaf.
- Sorted and washed mushrooms are placed in boiling brine for 30 minutes.
- The mushrooms are removed from the brine and washed with water.
- Pour salt into the pickling container and lay out the mushrooms in layers. Sprinkle with salt, dill, garlic.
- The top is covered with currant leaves.
- Close with a lid, which is pressed with a weight.
- After a few days, the mushrooms will release juice; they can be transferred to sterilized jars and closed for the winter.
The preparations are stored in the basement.
Medicinal properties and contraindications of red-brown milk mushroom
The multicomponent chemical composition of milkweed has found application in folk medicine. The natural product is valued for its ability to:
- block bad cholesterol;
- improve the state of microflora in the intestines;
- act as an antioxidant;
In cases of exacerbation of peptic ulcers or gastritis, or allergies, milkweed is consumed in limited quantities.
Doubles and their differences
The milkweed has such a colorful appearance that it is difficult to confuse it with others. Euphorbia has no poisonous counterparts. The hygrophoroid milkweed is vaguely similar to the milkweed.
In the double, the color of the cap is uneven, with centric circles, and is rarely dry. The milky sap does not change color upon contact with oxygen. The plates are spaced less frequently than on milkweed. The species are identical in nutritional value.
Conclusion
The milkweed mushroom grows from mid-summer and appears in mixed and coniferous forests as one of the first laticifers. Bright brown spurge is used for pickling or pickling. The beneficial composition of the fruiting body has found application in traditional medicine recipes.
