Milkweed is common. Milky mushrooms: photo and description of varieties. Milky and non-caustic

The milky gray-pink is a mushroom of the genus Milky, of the Russula family.

The Latin name for the mushroom is Lactarius helvus.

Russian synonyms - inedible milk mushroom, gray-pink milk mushroom, common milkweed, roan milky, amber milky. This mushroom is considered conditionally edible.

Description of the milky gray-pink

The hat of the milky gray-pink is large - its diameter is 8-15 centimeters. The cap is more or less rounded. In the central part there may be a tubercle or, on the contrary, a depression. With age, both signs can appear simultaneously. In young mushrooms, the edges are neatly tucked up, and with age they gradually open up. The color of the cap is difficult to describe, there are dull grayish, brown, pinkish tones. The surface is velvety, dry. The hat is not prone to hygrophobia.

The flesh is brittle, thick, whitish in color, with a strong pleasant smell and a burning taste. The milky juice is watery, it stands out poorly. Adult mushrooms may not have milky juice at all. Records of medium frequency, slightly descending on the stem, of the same color with the hat or slightly lighter. Spore powder yellowish.

The leg is rather short and thick, its height is 5-8 centimeters, with a width of 1-2 centimeters. But when grey-pink lactic plants grow in mosses, their legs can be much longer. The surface of the leg is smooth, gray-pink. The structure of the leg is strong.

Distribution of inedible mushrooms

These mushrooms grow in swamps. They can be found in mosses, among birches and pines. Inedible milk mushrooms bear fruit from August to September. Under favorable conditions, they can grow in large numbers.

The edibility of the milky gray-pink

Milky gray-pink is a conditionally edible mushroom. And in foreign literature they are classified as slightly poisonous mushrooms. In our country, these mushrooms are sometimes considered inedible. These are low-value mushrooms, they are harvested when there are no commercial mushroom species. They have a strong specific smell, which is why they make an unpleasant impression on mushroom pickers.

Related species of inedible milk mushroom

The zoneless milky is common in Eurasia. These mushrooms are found in broad-leaved forests. They form mycorrhiza with oak trees. They nest singly or in small groups. Fruiting from July to September. In lean years, they may not bear fruit at all.

The cap of the zoneless lactic is flat, with a tubercle in the middle, its edges are even. The diameter of the cap is 9-11 centimeters. Its surface is velvety, sandy, brown, pale brown or dark brown. The leg is hollow, in shape it resembles a cylinder. The leg and hat are one-colored. The height of the legs is 7-9 centimeters. In young specimens, the legs are dense, and with age they become hollow.

The zoneless milkweed is an edible species. Suitable for pickling and salting. It is recommended to collect only young milkers.

The milky zonal or oak mushroom is distributed almost everywhere, giving preference to broad-leaved forests with beeches, oaks and birches. Fruiting singly or in small groups. Found from July to September. These mushrooms are conditionally edible, they must be soaked before cooking to remove bitterness.

The diameter of the zonal lactic cap reaches 10 centimeters. The cap is very fleshy, at first funnel-shaped, then becomes flat with raised edges. The surface of the hat is dry, and in the rain it becomes sticky.

The color of the cap is cream or ocher. The stem is central, very dense, cylindrical in shape, hollow inside. Its color ranges from white to buff. There may be a reddish coating on the leg.

Milky (lat. Lactarius) is a genus of mushrooms of the Russula family, Russulovye order, Agaricomycetes class, Basidiomycetes department.

Milky fruits are distinguished by the presence of white or colorless juice in their pulp. Thanks to this feature, the Latin name appeared Lactarius- “giving milk”, “milky”. Mushrooms, volnushki, bittersweet, serushki - all these mushrooms are part of the lactic genus and are distinguished by similar features.

Milky: photo and description of the genus of mushrooms. What do milkmen look like?

Milky mushrooms are mushrooms with thin or thick fleshy, dense, but brittle fruiting bodies, mostly medium or large in size. Their hat and stem are homogeneous (homogeneous) and do not separate from each other without tearing, as, for example, in. There are stocky mushrooms with a thick stem, approximately equal in length to the diameter of the cap ( Lactarius deliciosus, Lactarius pubescens, Lactarius turpis), and there are also species in which a small hat is placed on a long, relatively thin stem ( Lactarius camphoratus, Lactarius lignyotus). Mushrooms of this genus lack both a private and a common veil.

The lactiferous cap can be funnel-shaped, depressed, convex-prostrate or convex. In young mushrooms, it is straight or convex with an edge turned down. White or brightly colored (yellow, orange, gray, pink, brown, blue, lilac, olive black), with a wavy, straight or ribbed edge. With age, some mushrooms change the color of the fruiting bodies.

The surface of the lactiferous cap is dry or mucous, smooth, scaly, fleecy or velvety, monophonic or with concentric circular zones and depressions - lacunae. Hat size - from 8 to 40 cm ( Lactarius vellereus). The milky stunted (lat. Lactarius tabidus) and dark milky (lat. Lactarius obscuratus) the hat is able to swell, absorbing water.

The hymenophore of these fungi is lamellar. Laminar plates descend to varying degrees onto the stalk, attaching strongly to it in some species, slightly in others. Plates with anastomoses or notched, are both white and painted in bright colors: pink, bluish, pale ocher, cream. Can change color when touched. For example, the plates of the lilac milky (lat. Lactarius violascens) are initially white or creamy yellow, turning purple when pressed.

A characteristic feature of milkers and russula in general is the mesh ornament on their spores. The cells themselves, intended for reproduction, are more often spherical, broadly oval or oval in shape. Spore powder is white, ocher or yellowish-cream.

Spores of fragrant milkweed under a microscope. Photo by: Jason Hollinger, CC BY-SA 2.0

The lactiferous leg is attached to the cap in the center, its shape is regular cylindrical, flattened or narrowed towards the base. It is white or the same color with a hat, sometimes hollow inside, more often with chambers or filled. The surface is smooth, dry, rarely mucous and sticky.

Some species have depressions (lacunae) that are slightly darker than the rest of the skin of the leg. The height of the leg of the milkers is 5-8 cm, its diameter is 1.5-2 cm.

The pulp of the milkers is fragile, white or with a brown, cream or fawn hue. In the air, it can change color. It contains conductive thick-walled hyphae with milky juice.

The color of the milky juice and its change in air are an important systematic feature by which the species of the genus are distinguished. Most often it is white, but in some species in the air it slowly turns green, turns gray, turns yellow, becomes purple, red, etc. In the North American lactic blue (lat. Lactarius indigo) juice, like the whole fruiting body, is blue.

Where and when do lactic mushrooms grow?

Mushrooms of the lactic genus grow all over the world, occurring on the following continents: Eurasia, Africa, Australia, North America, South America. But they are especially abundant in the temperate zone of the Northern Hemisphere. Here the lactifers form fruiting bodies in the summer in June-July. If the summer is dry, then the "fruiting" is transferred to August-September. Since most of the species are cold-resistant and moisture-loving, in autumn they can bear fruit especially abundantly. But lactic ones do not grow for long, forming only 2 layers of fruiting bodies.

If there are prolonged rains in spring, then milkers will be very rare, since they do not like excessive moisture.

Mushrooms of this genus live in symbiosis with many types of deciduous (usually with) and coniferous trees. Milky brown (lat. Lactarius lignyotus) forms mycorrhiza with, white milky (lat. Lactarius musteus) - s, brownish milky (lat. Lactarius fuliginosus) - with and beech, milky faded (lat . Lactarius vietus) - with birch.

Mushrooms grow, as a rule, in damp places of the forest or on its edges, but they are also found in parks, meadows, where there are tree roots. More often they settle in the soil, sometimes on rotten wood or in moss. The temperature favorable for their development ranges from 10-20°C. Fruiting bodies live 10-15 days, after which they rot. More often, milkers grow in groups, some of them can form "witch's rings", for example, mushrooms and milk mushrooms.

Types of milkers, names and photos

There are about 120 species of this genus in the world. About 90 of them are known in Russia. Their fruit bodies vary in shape, color and size. Among lactic mushrooms there are good edible mushrooms, conditionally edible and inedible, but there are no poisonous and deadly ones. And yet, some authors mention the inedible milky orange (lat. Lactarius porninsis) as poisonous. Perhaps, the milky milky is also slightly toxic (lat. Lactarius uvidus).

Edible milkers

• real saffron,pine, or common (lat. Lactarius deliciosus, "milky delicacy")

Other synonyms: upland camelina, noble, autumn. Grows in pine forests from June to October.

In young mushrooms, the cap is convex, in mature mushrooms it is funnel-shaped. Its diameter is 3-11 cm, it is orange with olive dark zones. The flesh of the camelina is orange, brittle, the milky juice is orange, changing color in the air. Leg 2-8 cm long, 2-2.5 cm in diameter, hollow, smooth, orange.

• Black breast, or blackberry (lat. Lactarius necator, Lactarius turpis)

Edible mushroom. Russian synonyms: black hollow, black, olive-black breast, gypsy, black lips, black spruce breast, pig-nosed, varen, olive-brown breast. Forms mycorrhiza with birch. It grows in August-October in birch and mixed forests, on the edges, prefers bright places.

The cap of the mushroom is often prostrate, with a slightly depressed center and a turned-down edge. Its diameter is from 7 to 20 cm, the color is olive-brown, almost black with barely noticeable dark olive circles or without them. The flesh is white, brown on the cut, brittle. Milky juice is white, spicy in taste. Leg up to 2.5 cm thick, up to 6 cm high, tapering downwards. On its surface there are depressed spots (lacunae). The fruiting body of the blackberry becomes slimy in wet weather.

Basically, the mushroom is used salty, when salted it becomes dark cherry. The harvest is stored for several years without losing taste.

• Real breast (lat. Lactarius resimus)

In Russia, this mushroom has local and folk names: white, wet, raw or right. It is found in the European part of Russia, in Western Siberia, Belarus, Kazakhstan. It grows in forests and groves where there are birches from July to September.

The cap of a real mushroom is up to 20 cm in diameter, at first white and convex, later funnel-shaped and yellowish, with a curved pubescent edge. There are subtle watery rings on the cap. The leg is thick, cylindrical, 3-7 cm high, up to 5 cm in diameter. White or yellowish, with recesses of different colors, hollow. The plates are white with a yellowish tinge, slightly descending along the stem.

The mushroom is eaten salted. Before salting, it is recommended to soak it.

• Red-brown breast (lat. Lactarius volemus)

Russian synonyms: milkweed, spurge, tannery, undergrowth, rubella, smooth, smooth. Grows in deciduous and coniferous forests in groups in July-October.

The cap is fleshy, yellowish or reddish-brown, without concentric zones, often with a tubercle in the middle, up to 15 cm in diameter. The flesh is yellowish or whitish, dense and sweet, milky juice is white. Leg up to 6-10 cm long, up to 3 cm in diameter, tapering downwards, white or the same as a hat, velvety.

The red-brown breast is considered edible, in European countries even a delicacy. And yet, to get rid of the unpleasant odor, it is advisable to pre-boil it. You can also fry, salt, marinate.

• Milky blue (lat. Lactarius indigo)

Edible mushroom. Found in Asia, North and South America. Forms mycorrhiza with deciduous and evergreen trees.

The diameter of his hat is 5-15 cm. It is bright, indigo-colored, with lighter concentric zones. In young lactators, the hat is sticky and convex, in mature ones it is prostrate or funnel-shaped with a tucked edge. The plates are also blue, turning green when damaged. They lighten up with age. The leg of the lactifer is up to 6 cm high, up to 2.5 cm in diameter, of a regular cylindrical shape. Sometimes the surface of the entire fungus may have a silver tint. The pulp of the lactiferous is either light or blue, turns green in the air. Milky juice is caustic, also blue and also turns green when oxidized.

• Red ginger (lat. Lactarius sangu i fluus )

Edible mushroom. It grows in summer and autumn in coniferous forests in areas dominated by mountains.

Mushroom with an orange-red or blood-red cap, 5-15 cm in diameter, with greenish spots and zones. With a cylindrical stem up to 6 cm tall, tapering towards the cap and covered with powdery coating. With a wine-red milky juice that does not change color in the air or acquires a purple hue.

• Spruce camelina (spruce) (lat. Lactarius deterrimus )

Edible mushroom. Found in coniferous forests in summer and autumn.

The hat is orange, with dark rings, 2-8 cm in diameter, with a hairless edge. Leg 3-7 cm high, 1-1.5 cm in diameter, orange, hollow in mature mushrooms. The flesh is orange, when damaged it quickly turns red, then turns green, has a pleasant fruity aroma. There is a lot of milky juice in the body of the fungus. Initially, it is red or with an orange tint. Turns green when exposed to air.

The taste of the mushroom is pleasant, not caustic.

Conditionally edible milkers

• Oak breast,lactic zonal,group breast, or oak camelina (lat. Lactarius insulus , Lactarius zonarius var. insulus )

Conditionally edible mushroom. Forms mycorrhiza with beech, hazel, oak, grows in broad-leaved forests in July-September.

The cap is 5-15 cm in diameter, dense, fleshy, convex at a young age, later funnel-shaped or irregularly shaped, resembling an ear. The edge of the cap of a young mushroom is tucked down, in a mature one it is unfolded, thin and wavy. The skin of the cap is yellowish-brown with an ocher tint, sometimes very light, almost yellow or skin-colored, with watery concentric zones. The leg is short: up to 6 cm in length, up to 3 cm in diameter. Cylindrical or narrowed towards the base, first white, then yellowish with brownish pits, not pubescent. The milky juice is watery-white and does not change in air.

• breast yellow (lat. Lactarius scrobiculatus)

Conditionally edible mushroom. Russian synonyms: scraper, yellow loader, yellow wave. Grows in coniferous and birch forests in August-September, often forms mycorrhiza with spruce or birch.

The hat is 10-20 cm in diameter, flat-concave, with a wrapped fluffy edge. The skin of the cap is white at first, then yellowish with subtle watery concentric zones. The milky juice is very bitter, white, turning sulfur-yellow in the air. Leg up to 9 cm high, up to 4 cm in diameter. Cylindrical, white, smooth, hollow in mature mushrooms.

Used salty. Bitterness is removed by pre-soaking or boiling.

• Pink wave (lat. Lactarius torminosus)

Other Russian names: volnyanka, volzhanka, volvenka, volvyanitsa, volminka, volnukha, rubella, krasulya, decoction. This conditionally edible mushroom grows in symbiosis with birch in mixed and deciduous forests. Occurs from June to October.

The cap of the wavelet is initially convex, later straight, up to 15 cm in diameter, with a depressed darker center, pink, pinkish-red, yellowish-orange, light hazel, fleecy, with an edge turned down. The villi form circular zones that differ in tone. The pulp is pale-yellow, pungent in taste, milky juice is white, does not change color in the air. Leg up to 7 cm long, up to 2 cm in diameter, pubescent, pale pink, empty inside. It tapers slightly towards the base.

The mushroom is most often consumed in salted and pickled form. Volnushki eat 40-50 days after salting. With insufficient boiling, the pink wave can cause intestinal disorders.

• White wave, in Siberia - white (lat. Lactarius pubescens)

Conditionally edible mushroom. Forms mycorrhiza with birch, grows in deciduous and mixed forests from August to September.

The hat is white or pinkish, up to 15 cm in diameter, without concentric rings, pubescent, may be mucous. The leg is cylindrical, gradually tapering towards the base, white, often covered with villi. Its length can reach 4 cm, thickness - 2 cm. With age, the entire fungus turns yellow.

It is usually eaten in salt form.

• Violinist (lat. Lactarius vellereus)

In Russia, this mushroom is also called a felted mushroom, a creaker, a creaker, an euphorbia, a milk scraper, a biscuit. Violin grows in mixed and coniferous forests, in groups, in summer and autumn.

The mushroom cap is white, slightly pubescent, with yellow spots, up to 26 cm in diameter. The flesh is very bitter, white. The leg is short, up to 6 cm long and up to 3.5 cm thick. It is used salty after soaking and boiling.

• Gorkushka (lat. Lactarius rufus)

Synonyms: red bitter, mustard, bitter mushroom, bitter gourd, putik. It grows in symbiosis with birch and coniferous trees. It occurs in groups in pine forests, deciduous forests, under hazel from June to October.

The cap is reddish-brown with a tubercle in the middle, up to 8-10 cm in diameter. Pepper-flavored pulp, milky juice is thick and white, does not change color in the air. Leg up to 8 cm long, up to 1.5 cm thick, reddish, covered with white fluff.

The mushroom is eaten salted, after preliminary boiling.

• breast aspen (lat. Lactarius controversus)

A conditionally edible mushroom that grows in moist deciduous forests in August-September. Forms mycorrhiza with aspen, poplar and willow.

The cap is fleshy, convex in young mushrooms, in mature mushrooms it is funnel-shaped with a fluffy edge wavy or bent down. White with reddish or pink spots and slightly visible concentric zones, sticky in wet weather. The cap diameter is 6-30 cm. The flesh is white. The milky juice is white, caustic, does not change color in the air. Leg up to 6-8 cm high, up to 3 cm in diameter.

It is eaten salty.

• Serushka, or gray birdhouse ( he is milky gray, greyish-purple breast, podoreshnitsa, plantain, serukha) (lat. Lactarius flexuosus)

It grows in June-October in mixed, aspen and birch forests and on their edges.

The cap is 5-10 cm in diameter, convex in young mushrooms, funnel-shaped with a wavy edge in mature mushrooms. The skin of the cap is smooth, brownish gray or light lead, with faint rings. The pulp of the mushroom is dense, white. The milky juice is caustic, white, does not change color in the air. Leg up to 9 cm long, up to 2.5 cm in diameter, cylindrical, hollow, of the same color with a hat. The species differs from other lactifers in rare yellowish plates.

The mushroom is eaten salted.

• Milky neutral (lat. Lactarius quietus)

Hat up to 8 cm in diameter, dry, brown, with darker, well-marked or indistinct circles. At first convex, then concave, but always with a smooth edge. The milky juice is watery white, not caustic, does not change color in the air. Leg up to 6 cm high, up to 1 cm in diameter, light, cylindrical, hollow in mature mushrooms.

Due to the specific smell, oak milkweed is not very popular, although it is quite common. Some sources classify the neutral milky as an edible mushroom and call the oak milky.

• milky common, or smoothness (lat. Lactarius trivialis)

A conditionally edible mushroom that forms mycorrhiza with soft tree species, especially birch, often found in moist coniferous and deciduous forests. Common in the northern temperate zone.

A species with a large, fleshy cap that often becomes mottled, with well-defined concentric zones. The color of the entire fruit body varies from purple-gray to yellow-gray. The brittle white pulp secretes a caustic white juice, which, when dried, leaves greenish spots on the plates. The hat is 6-20 cm in diameter, smooth, slippery, prostrate with a depressed middle and a folded edge. It may fade with age. The stem has the same shade as the hat. It can be very long - from 4 to 10 cm, 1-3 cm in diameter.

• Peppercorn (lat. Lactarius piperatus)

Mycorrhiza former with trees in well-drained soil. It occurs in deciduous and mixed forests of the northern temperate zone.

A large mushroom with a whitish fruiting body, with brittle flesh, very frequent plates and a smooth open cap, depressed in the center. The diameter of the white or cream-colored cap is 8-20 cm. The leg is up to 15 cm long, up to 4 cm in diameter. The milky juice is caustic, white, either does not change in the air or becomes olive green or yellowish.

Due to its pungent taste, the mushroom is considered inedible. But, in fact, it is conditionally edible, since it can be salted after soaking and boiling.

• Milky camphor,camphor mushroom (lat. Lactarius camphoratus)

Forms mycorrhiza with coniferous, rarely with deciduous trees. It grows in mixed, coniferous and deciduous forests on loose, acidic soil. Sometimes found in moss or decaying wood.

A dark red-brown mushroom with a cap depressed in the center or with a central tubercle. The cap diameter is 3-6 cm. The stem is rather long - 3-6 cm and thin - 4-8 mm in diameter with a purple-brown base. The milky juice is watery, white, does not change color when flowing out.

Camphor milkweed exudes a very strong characteristic smell, due to which it is difficult to confuse it with other species of the genus.

• Spiny milky (lat. Lactarius spinosulus)

It grows in symbiosis with birch. It occurs infrequently, in mixed and deciduous forests in August-September.

The cap of the mushroom is pinkish-red with red-burgundy rings and red scales. Its diameter is 2-6 cm. In a mature mushroom, the cap is straight with a depressed middle and a curved or straight, often wavy edge. The plates are fawn or bright orange. A leg with a diameter of up to 0.8 cm, a height of up to 5 cm. The milky juice is not caustic, at first white, turning green in the air, at first sweetish in taste, then spicy.

Usually this milky is considered inedible, but many attribute it to mushrooms suitable for salting.

• Milky fragrant (lat. Lactarius glyciosmus)

Synonyms: fragrant milkweed, fragrant milkweed, coconut milkweed, fragrant milkweed, licorice. Grows in mixed and coniferous forests in August-September.

Hat up to 7 cm in diameter, brownish-gray, with a purple, yellowish or pink tinge, pubescent and dry. Flesh colored plates. The flesh is whitish or reddish-brown. The milky juice is white, turns green in the air. The leg is lighter than the cap, up to 6 cm long, up to 1.2 cm in diameter, empty inside with age.

A conditionally edible mushroom, it is used in a salty form and as a seasoning.

• Milky milky (orange milky) (lat. Lactarius mitissimus , Lactarius aurantiacus )

It grows in symbiosis with birch, oak and spruce, and is quite common. Settles in the forest litter and in moss.

A cap with a diameter of up to 6 cm apricot color without rings. In mature mushrooms, it is funnel-shaped with a tubercle in the middle, thin, dry and velvety. The milky juice is watery and white, and does not change color when drained. Leg up to 8 cm high, up to 1.2 cm in diameter. It is hollow, cylindrical, of the same color as the cap.

The mushroom cap is 4-6 cm in diameter, convex, then wide-funnel-shaped depressed, with a blunt, at the beginning finely pubescent, then a smooth edge. Mucous, shiny when dried, yellowish-white, brownish in the center, very rarely with subtle watery areas. Leg 3-6 cm high, 1-2.5 cm in diameter. Cylindrical, tapering to the base, white, longitudinally wrinkled. The flesh is white, the milky juice is watery white and not acrid.

Systematics:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Incertae sedis (of uncertain position)
• Order: Russulales (Russulovye)
• Family: Russulaceae (Russula)
• Genus: Lactarius (Milky)
• View: Lactarius trivialis (Common Milkweed (Gladysh))

Synonyms:

• Gladysh

• Gladysh ordinary

• Lactarius trivialis

Milky hat:
Quite large, 7-15 cm in diameter, in young mushrooms of a compact "wheel-shaped" shape, with strongly tucked, hairless edges and a depression in the center; then gradually opens up, passing through all stages, up to the funnel-shaped. The color is changeable, from brown (In young mushrooms) or lead-gray to light gray, almost lilac, or even lilac. Concentric circles are weakly developed, mainly at an early stage of development; the surface is smooth, in wet weather it easily becomes mucous, sticky. The flesh of the cap is yellowish, thick, brittle; the milky juice is white, caustic, not very abundant, slightly green in the air. The smell is practically absent.

Records:
Pale cream, slightly descending, rather frequent; with age, they can become covered with yellowish spots from leaking milky juice.

Spore powder:
Light yellow.

Milky leg:
Cylindrical, of very different heights, depending on the growing conditions (from 5 to 15 cm, if only, as they say, "gets to the ground"), 1-3 cm thick, similar in color to a hat, but lighter. Already in young mushrooms, a characteristic cavity is formed in the stem, quite neat, which only expands as it grows.

Spreading:
The common milkweed is found from mid-July to the end of September in forests of various types, forming mycorrhiza, apparently with birch, spruce or pine; prefers wet, mossy places where it can appear in significant numbers.

Similar species:
Despite the richness of the color scheme, the common milkweed is a completely recognizable mushroom: the growing conditions do not allow it to be confused with, and the large size, color invariance (slightly greenish milky juice does not count) and the absence of a strong smell distinguish Lactarius trivialis from many small, lilac and exuding unexpected aromas.

Edibility:
Northerners consider it very decent edible mushroom, is somehow less known here, although in vain: in salting it ferments faster than its “hard-meat” relatives, very soon acquiring that indescribable sour taste, for which people deify Russian salting.

Remarks
Lactarius trivialis is a completely unusual mushroom for me. Where I got acquainted with mushrooms, it was not. And where I visited from time to time, he was not there either. Only sometimes, little by little, did the common milkweed appear to me in mosses, in swamps with crooked pines, in puny birch forests, and in grassy glades. Once I scored half a basket of it, scored it and salted it. It seems that the rumor does not lie: the mushroom is really excellent. I really count on the resumption of acquaintance next year, therefore I do not write here everything that I know and think. There will be another reason.

In the autumn period, the issue of picking mushrooms is always relevant. Not all people are well versed in certain varieties. In our article we want to talk about the common milkweed. What is this mushroom, what does it look like and is it edible?

What is the name of the mushroom?

The common milkweed is a conditionally edible mushroom that belongs to the russula family. It got its name due to the fact that in its pulp there are ducts with milky juice. As soon as the fruiting body is slightly damaged, the juice begins to flow out. Very old specimens in dry years may not contain milky fluid.

Milky common: photo and description

Milky mushrooms are agaric mushrooms of the russula family. In a radius, a mushroom cap can be from 4 to 11 centimeters. Its surface always shines, even in sunny but dry weather. It has circles on top. With the age of the fungus, the color of the hat also changes. If the young representatives have a dark bluish color and a convex shape of the cap, then the old ones acquire a lilac or brown color, and subsequently yellow and rusty. The cap gradually becomes flatter and even depressed. Its surface is quite dense, and sometimes there are even pits on it. The edges of the cap can be wavy or curved, and often even turn inward.

The height of the legs reaches 8-10 centimeters. It can be painted gray or red. The shape of the leg is cylindrical. But inside it is empty. The common milky has an incredibly brittle, but dense pulp. She crumbles easily. This is due to the fact that in its composition there are practically no fibers. The flesh inside but at the surface is colored brown. The milky juice makes it bitter. On contact with air, the milky liquid turns yellow.

Most of the milkers were recognized by experts as inedible due to too caustic juice. However, distinguishing the varieties of the fungus is incredibly difficult because they are very similar. Even experienced mushroom pickers do not always cope with such a task. Therefore, novice mushroom pickers should not take them into the basket at all. There are no twins in milkers.

In the people, such mushrooms are called differently: alders, smoothies, hollows, gray milk mushrooms, yellow hollows.

Where do lactifers grow

The first common lactifers appear in the second half of July. You can collect them until the end of September. Mushrooms grow actively, of course, in damp rainy weather. They prefer damp places, and therefore grow in lowlands in mixed, coniferous and deciduous forests. As a rule, they are collected under birch or coniferous trees. Mushrooms hide in moss or tall grass. Insects do not touch milkers. Mushrooms also grow along the banks of ponds and swamps. But mushrooms do not like hot regions, preferring more moderate latitudes. Therefore, they are found in the forests of European countries, in the central and middle regions of Russia, in the Urals, in Western Siberia and even in the Far East.

Mushroom milky ordinary (photo and description are given in the article) has many types. However, as already mentioned, outwardly they are quite difficult to distinguish. Therefore, it is worth dwelling on some varieties in more detail.

Scorching Milky Mushroom

The milky milky is a conditionally edible species. It is very rare in our forests. As a rule, it grows on clay lands. It can also grow in well-lit forests among shrubs. Most mushrooms grow singly and only occasionally in groups. You can meet them from early August to early October. The mushroom has a small cap, the diameter of which is about six centimeters. It is smooth to the touch and slightly concave in the center. From above it is painted in gray-beige color. The mushroom contains a very caustic milky sap that does not change color when exposed to air. The stem of the mushroom is painted the same color as the cap. This kind of milky belongs to the third category. Such mushrooms can only be salted, and they must first be boiled or soaked.

Milky camphor

Another type of common lactic acid (photo is given in the article) is camphor lactic acid. You can also meet such a mushroom in our forests infrequently. They do not grow alone, but gather in groups. Grow from the end of July to the beginning of October. The yield of mushrooms is completely independent of weather conditions. They grow in damp places in any forests.

Camphor milky has a convex tuberculate cap. In old mushrooms, it becomes funnel-shaped. The edges of the cap are uneven, with a characteristic waviness. The color of the fungus can be brown and reach a red-orange hue. And in the center of the cap there is a dark purple area.

milky sticky

Milky sticky - conditionally edible, according to some experts, and inedible, according to others. The size of his hat is medium, about five centimeters. In young mushrooms, it has a convex shape, while in old ones, on the contrary, it is concave. Hats are painted gray and have an olive tint, but brown specimens are also found. Most often, this type of lactifers can be found in deciduous forests or between spruce and pine trees in the middle of summer.

Milky gray-pink

This type of lactifer is popularly called differently - inedible milk mushroom, amber lactic, gray-pink milk mushroom, etc. The gray-pink lactic is considered an inedible mushroom.

His hat has a gray-pink color, which is why he got his name. In diameter, it can reach from 8 to 15 centimeters. The hat is round in shape. Its central part may have a tubercle or a depression. In young mushrooms, the edges of the cap are neat and bent inward. With age, the edges begin to open. In general, the color of this variety of fungus is very difficult to describe. There are brown gray and pink shades. The surface of the hat is dry and velvety.

The flesh of the mushroom is thick and brittle. It has a very intense aroma and a pungent taste. The milky juice has a watery appearance and is excreted in small quantities. Mature mushrooms may not contain juice at all. Thick and short legs of the mushroom, as a rule, do not exceed 5-8 centimeters in height. In cases where the gray-pink milky (photo and description are given in the article) grows in mosses, the height of the leg can be much larger.

Where does the inedible mushroom grow

Milky gray-pink - a mushroom that grows in swamps. It can be found among pines and birches, in mosses. It grows from August to September. When favorable conditions occur, there can be a lot of mushrooms.

Such a mushroom in Russia is often referred to as conditionally edible. But in foreign literature, it is defined as slightly poisonous. Yes, and in our country such mushrooms are often considered inedible. It should be noted that this species can be attributed to low value. Therefore, it makes sense to collect milky in the complete absence of commercial varieties. Mushrooms have a very strong specific smell, which usually repels mushroom pickers.

Related species

The inedible mushroom has related species that grow in different regions. One of them is the zoneless lactic acid, which is common in Eurasia. There is such a fungus in deciduous forests. It can grow both in groups and alone. They appear from July to September, but in lean years they may not grow at all.

Zoneless milky belongs to edible mushrooms. It is perfect for pickling and pickling. For cooking, it is recommended to collect only young mushrooms.

Another related species is the oak breast, or zonal. It is ubiquitous, preferring broad-leaved forests with birches, beeches and oaks. The oak mushroom is conditionally edible, so it needs to be soaked before cooking to remove unnecessary bitterness.

Edible milkers

As we have already mentioned, the common lactic mushroom has a lot of similar varieties. Earlier we listed some types of edible and conditionally edible species. They should also include a lilac milky, non-caustic, fragrant, faded, white, brownish.

Among the milkers, there are also poisonous representatives that are incredibly dangerous to humans. It is better never to put such mushrooms in your basket. When collecting milkers, you need to be very careful not to take a poisonous mushroom. And for this you need to have an idea of ​​\u200b\u200bhow inedible species look like.

Milky thyroid

The thyroid milky is a poisonous species. The mushroom cap reaches five centimeters in diameter. In a young state, it has curved edges, which gradually open in the future. The surface of the cap is covered with a large amount of mucus. The hat is yellow with a brownish or rusty tint. When pressed, its color changes to gray or brown. The thyroid milky, like other varieties, has milky juice, which initially flows white, and then turns blue.

Other types of poisonous milkers

Milky gray also belongs to poisonous varieties. Its name clearly characterizes its peculiarity. The cap of the mushroom is small, reaches no more than three centimeters in diameter, it is painted gray. Mushrooms prefer to grow under alder trees.

Among other poisonous forms, pink, dark brown, pale sticky, brown, lilac, bitter, wet, watery-milky, prickly milky can be distinguished.

Harm and benefit from milkers

The common lactic mushroom (photo is given in the article) contains valuable amino acids - leucine, glutamine, tyrosine and arginine. In addition, the pulp contains fatty acids: stearic, butyric, palmitic and acetic. Mushrooms are rich in essential oils, phosphatides and lipoids. The common milkweed (smooth) contains fiber and glycogen, but there is no starch in it. No less interesting is the set of microelements of fungi: Ca, K, P, J, Cu, Zn, As. Surprisingly, an antibiotic called lactarioviolin has been found in some varieties, which is effective in fighting tuberculosis.

Other varieties of lactic acid have a positive effect, for example, with cholelithiasis, purulent and acute conjunctivitis. And some contain an antibacterial substance that is effective in the fight against Staphylococcus aureus.

The common milkweed is an excellent mushroom for pickling and pickling. During this processing, a fermentation process takes place in it, due to which a characteristic sour taste appears, which is very much appreciated in Russian pickles. The milky mushroom is quite a fleshy mushroom, so it can be used after pre-boiling for cooking other dishes.

Most of the bitterness found in mushrooms disappears during heat treatment, so thoroughly fried milkers can also be eaten. When finished, smoothies will have a characteristic slightly bitter taste, as if seasoned with black pepper. Northern peoples have long respected milkers, using them in cooking. The natural bitterness of mushrooms repels pests from them. For this reason, smoothies are the least susceptible to damage by all kinds of worms and insects. In Finland, for example, from time immemorial there has been a recipe for grilled or bonfire milkers.

And yet, you need to cook smoothies with extreme caution, since these are conditionally edible mushrooms. Mushrooms are pre-soaked. This is done in order to neutralize the bitterness of the milky juice, which can cause people to have an eating disorder, diarrhea and vomiting.

conclusions

Gladysh, or common milkweed, is a mushroom whose taste properties can only be appreciated by true gourmets and true mushroom pickers. Properly prepared milkers are tasty and have their fans. However, it is worth remembering the preliminary primary processing of smoothies. It is not for nothing that lactic acid has long been popular in salted form. To prepare such mushrooms, you need to spend a lot of time on all the preparatory stages. The process is not at all simple and even laborious. At one time, people appreciated the long fruiting period of mushrooms and their high yield. At present, the economic importance of milkers has significantly decreased due to difficulties with their preparation. But they have learned how to obtain valuable antibiotics, which are widely used in modern medicine.

Milky mushrooms grow in most regions of our country, they are also found in many European countries, as well as on other continents. Moreover, they are divided into edible, conditionally edible and inedible. There are also poisonous milkers, which are strictly forbidden to eat. But even such edible "gifts of the forest" are not eaten raw.

Description of lactic mushrooms

Milkers belong to the Syroezhkov family. Translated from Latin, this name means "giving milk." These mushrooms are named so because, when cut or broken, they secrete a milky juice that resembles milk in color and consistency.

They belong to the category of conditionally edible. The cap of an ordinary milky in a radius can be from 4 to 11 cm, it shines even in dry sunny weather, circles are clearly visible on it over the entire surface. Its color changes with the age of the lactifer: young mushrooms are painted dark gray, their caps are convex, in old ones the color is purple or brown, later yellow or rusty, it becomes flatter, sometimes even depressed. The surface is very dense, sometimes small pits may appear on it. The edges of the cap may be wavy or curved, often turning inwards.

The legs are 8–10 cm high, gray or rusty in color, their shape is cylindrical, empty inside, they can be swollen, often covered with mucus, and sticky to the touch. From the underside, frequent plates are visible, their colors are yellow or cream, interspersed with ocher colors.

The flesh is firm but very brittle.. It crumbles easily, as there are practically no fibers in its composition. Its color is white, but near the surface - with a brown tint, near the legs - with a red tint. Milky juice gives the pulp a characteristic bitterness, in contact with air, its color becomes yellow with a greenish tint. Its aroma is characteristic, similar to the smell of fresh fish. Spores have the shape of an ellipse, their ornamentation is spinal or warty. The color of the spore powder is yellow or cream.

Most milkers are considered inedible, as their juice is too edible. But it is quite difficult to distinguish between the types of these mushrooms, because they are very similar to each other, sometimes even experienced mushroom pickers confuse the types of lactic mushrooms, and novice mushroom pickers simply prefer not to put them in a basket.

These mushrooms do not have twins.

Other names for milkers

These mushrooms have many names among the people: smoothies, alders, hollows, yellow hollows, gray breasts. They are also called by the color of their hats.

Distribution and period of fruiting lactic

The first lactic mushrooms appear in the second decade of July, and the last such mushrooms can be collected in the last decade of September. But these mushrooms actively begin to grow in rainy cool weather.

Milkweeds prefer damp places, usually grow in lowlands in coniferous, mixed or deciduous forests, usually collect them either under coniferous trees or under birch trees. They usually hide in tall grass or among moss. Insects usually do not eat the caps of these mushrooms. Also found along the banks of swamps or reservoirs. In hot climates, they usually do not grow, they prefer temperate latitudes. Therefore, the habitats of lactifers are forests in European countries, middle and central regions of our country, in Western Siberia, in the Urals, as well as in the Far East.

Features of the milky common (video)

Edible types of milkers

There are a lot of edible types of lactic acid, but it is not always possible to distinguish between them. Therefore, it is necessary to familiarize yourself with photographs of all these species before going into the forest for a “silent hunt”.

This species is quite rare in forests. It usually settles on heavy clay soils, or in well-lit forests or among bushes. Burning-milky lactifers often grow singly, less often - in groups from the first decade of August to the first decade of October. Their hats are small - up to 6 cm in diameter, smooth to the touch, slightly concave in the center, gray-beige in color. Milky juice is very caustic, white in color, does not change color even when in contact with air. The legs are hollow, cylindrical in shape, the same color as the cap.

These mushrooms belong to category 3, they only salt it, but first you need to soak and boil it.

This variety of milkers is also found infrequently in forests. Alone, these mushrooms do not grow, but only in groups from the second decade of July to the first decade of October. Moreover, their growth is not affected by weather conditions. Grow well on moist soils in all types of forests.

The cap is tuberculate, convex, in old mushrooms it is funnel-shaped, and retains a tubercle in the center. Its edges are wavy. The color of the surface is brown with a red tint, or red, and in the center is purple with a burgundy tint. The plates with spores are yellow with a pinkish tint. And in old mushrooms - a brown tint.

milky sticky

This mushroom is conditionally edible. The size of the cap is medium (about 5 cm in radius), in young lactators it is convex, in old it is concave. The color of the surface is gray with an olive tint, but can also be brown.

Mushrooms are found either among deciduous trees or among pines and spruces from mid-summer to early autumn.

Other types of edible milkers:

• grey-pink;
• zoneless;
• pale;
• oak;
• lilac;
• non-caustic;
• ordinary;
• fragrant;
• white;
• faded;
• brownish.

Where do milkers grow (video)

Poison milkers

These types of milkers are dangerous to human health, so it is better not to collect them in your basket. To distinguish them from edible varieties of such mushrooms, you need to carefully consider their photographs and read the description.

The caps of these mushrooms are up to 4-5 cm in radius, in young mushrooms they are slightly convex, but gradually it straightens, the edges are fleecy, slightly concave inward.

The surface is sticky with a fairly large amount of mucus. Sometimes you can see several circles on the hat. Its color is yellow with a rusty or brownish tint. When pressed, it changes color to grayish-lilac or violet-brown. The plates are of medium thickness, cream-colored, changing color when pressed to lilac with a brown or gray tint. The milky juice is white at first, but after a while it becomes lilac; it tastes sweet at first, but then becomes pungent.

The leg is cylindrical, empty inside, sticky, in color - the same as the hat.

The cap is up to 3 cm in radius, fleshy, flat, but becomes more prostrate with age, the edges are lowered in young fungi, but straighten with age. Hat color is grey. The pulp is white or with a yellow tint, the spores are yellow.

These mushrooms grow near the alder in groups from early August to late September. There are other types of inedible milkers:

• pink;
• pale sticky;
• dark brown;
• brown;
• bitter;
• lilac;
• wet;
• spiny;
• watery milky.

The benefits and harms of milkmen

The composition of these mushrooms includes such valuable amino acids as tyrosine, glutamine, leucine, arginine. They also contain fatty acids:

• palmitic;
• stearic;
• oil;
• acetic.

In addition, they include phosphatides, essential oils, and lipoids. The milkers contain glycogen, fiber, but there is no starch in their composition.

Of the macro- and microelements, K, P, Ca, J, Zn, Cu, As are found in the lactifers. And in some varieties, an antibiotic such as lactarioviolin was found, which helps fight the causative agent of tuberculosis.

How to distinguish milky from russula (video)

Milky mushrooms in cooking

Different types of edible milkers are usually either salted or pickled. At the same time, fermentation takes place faster in mushrooms, so these pickled mushrooms are the most delicious. Usually, before salting or pickling, they are either soaked for a long time or boiled in several waters so that the causticity or bitterness of their juice disappears. And only then you can start preparing them. And in northern countries, these mushrooms are cooked on a fire - they are baked on skewers on a fire (or on a regular grill).

Edible types of lactifers are most often only salted or pickled, so they are not classified as universal mushrooms. But you need to carefully collect them so as not to put inedible or poisonous varieties in the basket.