False breast papillary. The breast is real. Description. Photo. Types of milk mushrooms

Edible

Real milk mushroom(popularly also called white milk mushroom, raw milk mushroom, Pravsky) is highly valued for its taste. Its unique crunch in pickles or the milky taste of mushroom pies cannot be confused with anyone. Foreigners associate real milk mushrooms with native Russian food, like black caviar or vodka. It grows in the spruce-pine-birch forest from mid-July to the end of September, sometimes found in rather large groups, piles or heaps, which is why it got its name - milk mushroom. Likes to hide under a layer of foliage. If you find one, look for others nearby. Look around carefully, check for suspicious bumps with leaves or raised soil, and you will definitely be rewarded.

The cap of a young mushroom is slightly depressed in the middle with shaggy edges. As it grows, the cap becomes more funnel-shaped. The color of the cap is milky white, maybe with small brownish-yellow spots. Raw, wet, slightly sticky hat. The plates are white with a yellowish edge and descending. The flesh of the mushroom is strong with protruding milky white juice, which turns yellow in the air and emits that same awesome mushroom aroma.

White milk mushrooms, pepper milk mushrooms, yellow milk mushrooms, and blue milk mushrooms are often confused with real white milk mushrooms. The white cape has a dry, hairless cap without milky juice. The pepper milk mushroom has a dry cap surface with bare edges; the abundant white juice that is released does not turn yellow in the air. Yellow milk mushrooms are distinguished by the yellow color of their cap and grow mainly in coniferous forests; they have approximately the same taste qualities just like the real milk mushroom. In blue milk mushrooms, the flesh turns blue when cut or broken.

Photos of white milk mushrooms in nature

Description of real wet milk mushroom in literary sources

What can be prepared from milk mushrooms (food recipes)

Milk mushroom salad with chicken

Since ancient times, milk mushrooms have been considered valuable mushrooms along with white and boletus. Our ancestors salted them in large barrels so that they would last for the whole year. Nutritional value and the benefits of these mushrooms are beyond doubt even today. Therefore, during the “silent hunting” season, this is a desired trophy for every mushroom picker. Milk mushrooms are easy to find in the forest by their mushroom aroma; their fragrance can be felt at a distance of several meters. If you find one such mushroom in the forest, it is a sign that there are many of them somewhere nearby. The basket will be filled immediately, as they grow up in large, friendly families.

Many novice mushroom pickers do not know how to identify milk mushrooms, because in appearance they are very similar to russula. But there are still some differences. They are distinguished by a funnel-shaped hat, high density and weight. Their cap is mucous, with a diameter ranging from 3 to 20 cm, depending on age. The leg appears cylindrical and has a smooth surface. Leg height 2-9 cm, thickness 1-5 cm.

If you break the cap, white juice will be released, which immediately turns yellow. The real white milk mushroom is considered the most delicious and valuable; it can be distinguished by its yellow mycelium and the edge below the cap.

Where to look

The areas where these mushrooms grow have a cool climate. They are not found in the south of Russia. These mushrooms grow well in autumn at soil temperatures of 8-11°C. They are found in the north of the central regions of Russia, as well as in the Urals and Siberia.

Experienced mushroom “hunters” already know where milk mushrooms grow. They are usually found in deciduous or mixed forests, they love young groves where poplars and aspens grow. Field milk mushroom does not exist in nature, since it grows only in the forest, unlike champignons.

These mushrooms grow in entire clearings in the forest, and they especially often nest around old stumps. But even if you know how to look for milk mushrooms, finding them is not so easy. They hide perfectly under the forest carpet of pine needles and leaves.

There is no point in looking for mushrooms after a week of dry, hot weather. They are collected after a long drizzling rain has passed; people also call it “mushroom” rain. Heavy rains have a bad effect on these mushrooms, and if you collect them after a rainstorm, they quickly begin to deteriorate.

Until what time do milk mushrooms grow? There are different types, and each has its own ripening period. But the usual time for collecting milk mushrooms is from July to September. Some species grow until October if the autumn is warm and rainy.

Varieties

Experienced mushroom pickers have learned to distinguish the following types:

• Real, yellow, white, blue, purple, and aspen breast milk are considered valuable and have good taste.
• Black, pepper and violin are inedible or false mushrooms. It is impossible to get poisoned by them, but they have low taste.
• Camphor is very poisonous. Eating it is dangerous to health and can cause severe poisoning.

In Siberia, the real milk mushroom is called “raw” because of its wet, slippery cap. Sometimes it is also called white milk mushroom. In small mushrooms the cap is still flat; with age it becomes slightly depressed in the form of a funnel. milky hat white, with transparent stripes, sometimes it is yellowish with dark brown spots. The cap itself has a fluffy edge and white plates at the bottom. It is quite easy to distinguish white milk mushroom by its pulp. It is white and dense, which breaks easily and has a very pleasant mushroom aroma. The leg is small, cylindrical, empty inside.

The mushroom belongs to the first category. When salted it takes on a bluish color. This species is ideal for pickling.

This variety has an almost black cap and white flesh. Where do black milk mushrooms grow? They grow in mixed and birch forests, in alder groves, and also among aspens. They are found near roads, near clearings in the forest, in open clearings between trees. In good rainy years they are found in a huge number, up to frost.

The black milk mushroom looks really very dark. Because of its dark-colored hat, it was given the name “blackie” and “gypsy.” The hat is of normal size, like all of its fellows, from 5 to 20 cm. In the “chernushka” it is flat, slightly recessed in the middle, and has a small edge along the edge. How older mushroom, the more recessed the cap looks. The hat is colored brown with green tint, but towards the edge the color is lighter. The plates under the cap are light, almost white. "Gypsy" has white, very dense flesh. If you break it, a light juice will be released, which will immediately darken. The leg is low and rather thick, dark in color, like the cap.

Black milk mushroom is an edible mushroom, but it is classified in the third category and is considered to have little nutritional value. During the salting process, it becomes cherry color, it looks very beautiful and unusual. When salted, it can be stored for up to three years without losing its taste.

It is also called under aspen mushroom, are often confused with true white because they have identical white caps. But the white one has white plates under the cap, while the aspen one has pink ones. The aspen mushroom loves damp deciduous forests where poplars and aspens grow. For this it is also called poplar (poplar). It has a light cap with a edge along the edge. Sometimes brownish or red spots are visible on the cap. The plates are located quite often and have a pinkish color. The white leg is low and very dense.

Aspen milk is edible and belongs to the second category, that is, it is good only when salted.

Externally, the yellow milk mushroom is very similar to the real one. They can be distinguished by the color of the cap, as well as by the color of the plates under the hat. The yellow type cap has a golden yellow color and yellow plates that are located quite sparsely. If you cut it, a bitter white juice will appear on the cut. The stem is empty inside, the surface is yellow with spots. Another difference is that it grows in pine forests and spruce forests, loves clay soil and sandstones. They begin to collect this mushroom in August or even September.

This mushroom belongs to the first category and has an excellent taste.

False milk mushrooms: how to distinguish them

Basically, poisoning with these mushrooms occurs due to the inability to distinguish white milk mushrooms from false ones. Digestive upset is also possible if the preparation technology is not followed.

Non-poisonous

Pepper milk and violin are classified as false. If you brought home false milk mushrooms, how to distinguish them from edible mushrooms? Take a close look at them, they have distinctive features:

Poisonous milk mushrooms

Is it possible to get poisoned by milk mushrooms? Yes, if it is camphor milk mushroom. Once in the stomach, it can cause severe poisoning. It is also called camphor milkweed. This mushroom contains a lot toxic substances, which do not collapse or wash out even after soaking and long-term heat treatment.

Camphor milkweed is also different brown hat, which has rare yellow plates at the bottom. It has an unpleasant characteristic odor, characteristic of many poisonous mushrooms. If you break the cap, the place where it is broken will immediately darken. Fortunately, it is quite rare.

Milk mushroom dishes

What to cook from milk mushrooms? They are very good when salted. Salted or pickled mushrooms are a classic of Russian cuisine. With proper salting, you get a delicious dish that will decorate any festive table. The taste and aroma of mushroom dishes will decorate any celebration and will be remembered for a long time. Milk mushrooms can be or, they can even be dried for long-term storage. All this should be done after the mandatory removal of the bitterness that is characteristic of this product.

Milk mushrooms are used to make very tasty and varied dishes. There are many ways to prepare this valuable product. Let's list some of them:

• mushrooms fried with potatoes and chicken,
• pickled milk mushrooms in tomato sauce,
• fresh milk mushroom soup with herbs,
• pies with mushroom filling,
• milk mushrooms fried in sour cream,
• duck baked with mushrooms.

Benefits of mushrooms

Everyone knows the wonderful beneficial features milk mushrooms, but few people know that they also have healing properties:

1. The protein contained in mushrooms is an excellent substitute for animal protein. Therefore, milk mushrooms and other mushrooms are one of the most popular products in vegetarian cuisine. The protein included in their composition is absorbed better than proteins of animal origin.
2. Doctors recommend for patients with tuberculosis, as well as people suffering from kidney failure and urolithiasis, include mushrooms in your diet.
3. Milk mushrooms also have diuretic properties. This product helps eliminate toxins and cholesterol. Eating mushrooms will help avoid blockage of blood vessels.
4. Milk milk is also a natural antibiotic. It contains riboflavins, thiamine and vitamin C. It is used for medical purposes and in the pharmaceutical industry.
5. Milk mushrooms do not increase blood sugar, so doctors recommend them to people who are sick diabetes mellitus. Due to their low calorie content, they are part of many diets.
6. There are medicines and dietary supplements based on these mushrooms. They are used mainly for prophylaxis and to prevent the formation of stones in the kidneys, liver and bladder.
7. Pepper milk is not suitable for consumption, but it has unique healing properties. Medicine has long recognized the fact that it inhibits the tuberculosis bacillus. And eating this mushroom fried helps get rid of kidney stones. Of course, you need to prepare such a dish correctly to get a healing effect.
8. When salted, milk mushrooms appear organic compounds, which have an anti-inflammatory effect, these substances also help in the fight against sclerosis. For prevention and treatment, you need to consume them 3 times a week, 200-250 g.
9. This mushroom is rich in vitamins D and C, which are good for the skin. Regular use will make your skin elastic and beautiful.
10. Breast milk contains a lot of protein, which does not stimulate muscle building. That is, it is not suitable for bodybuilders, but the body is quite capable of satisfying hunger with this protein.

Harm from mushrooms

There are not only benefits, but also harm to milk mushrooms, especially if they are not processed correctly. In general, you need to approach cooking mushrooms very seriously. First, the milk mushrooms must be washed and cleaned. Before cooking, they must be soaked in cold water for 25-35 hours, and the water must be changed every 8-10 hours. Cook the mushrooms for at least 20 minutes.

1. Mushrooms should not be eaten if you are sick gastrointestinal tract. You cannot eat a large amount of this product at once - it is difficult for digestion. It is also not recommended to give them to small children.
2. Milk mushrooms should not be stored for a long time, as this will spoil their organoleptic properties and lose their taste and aroma.
3. Proper heat treatment is very important. If you do not follow the cooking technology, you may even get food poisoning.
4. It is important not to confuse real milk mushrooms with poisonous or false mushrooms. Remember that camphor milkweed can cause serious poisoning or stomach upset.

If collected mushrooms make you suspicious, no matter because of color or smell, it is better to refuse them. This way you will protect yourself from risks.

(real milk mushroom)

or milk mushroom raw, wet, right

- conditionally edible mushroom

✎ Affiliation and generic characteristics

Gruzd belongs to the genus of mushrooms, under the general name Lactarius (lat. Lactarius) from very large family Russula (Latin Russulaceae) and the order of the same name Russula (Latin Russulales). well and Latin name This genus, translated into Russian, means “milk” or “milk-giving.”
Since ancient times, people have called the most valuable species of this genus (such as the real milk mushroom) milk mushrooms. And in our time, many species of this genus are called milk mushrooms, including inedible ones (such as the gray-pink milkweed). And this name is accepted for most species of the genus Lactaceae (except perhaps for saffron milk caps and saffron milk caps). And “dry milk mushrooms” or podgruzdki (more precisely, podgrudki) are no longer called milkweeds, but some types of russula (lat. Russula), however, included in the same family.
The word "milk" comes from the Proto-Slavic gruzdъ, which is related to the word “pile” and the expected internal form of the word with this etymology is “growing on a pile (on a heap).” However, according to another version, the word “mushroom” comes from the adjective gruzd (th): (from the Latin gruzdus - “heavy mushroom” - “fragile or brittle mushroom”). And according to the third version, the word “mushrooms” means mushrooms growing “heavily”, that is, in a heap or in large groups.
In Russian mycological literature, already from early XIX centuries, the “real” milk mushroom has always been considered the species now called pepper milk mushroom (lat. Lactarius piperatus). And only in 1942, a Soviet scientist, researcher of the Russian Arctic and mycologist cap mushrooms- B.P. Vasilkov (1906 - 1980) showed that the popular name " real mushroom", actually refers to the species white milk mushroom (lat. Lactarius resimus).
In total, about 120 different species are known in the genus of milkweeds, about 90 of which live in Russia and former republics Soviet Union. And who, if not the Slavs, should not know these mushrooms, because from time immemorial they were considered primordially “Russian”. And under the general name of mushrooms, a very large group of mushrooms is now known; of the light (white) milk mushrooms, it includes:

• white milk mushroom (real);
• blue milk mushroom (blue yellow);
• milk mushroom fringed (shaggy);

and among the dark (black) milk mushrooms it includes:

The only difference in their structure lies only in the details or their coloring, but in general they are all very similar to each other and sometimes it is very, very difficult to distinguish them.
The advantages of milk mushrooms (except for the podgrudki) include the fact that due to the presence of caustic milky juice in their pulp (of which the podgrudki are almost completely devoid), they are extremely rarely affected by mushroom worms.

✎ White breast (real)

White breast(lat. Lactarius resimus) or as it is otherwise called - real milk mushroom, and in the Volga and Urals regions - milk mushroom raw, V Western Siberia or in Kazakhstan - milk mushroom wet, in the regions of Central and Eastern Siberia - milk mushroom pravsky is a conditionally edible mushroom of the genus Lactarius, the family Russulaceae and the order Russulales.
It is considered conditionally edible only because it belongs to a large group of species belonging to the genus of laticifers, which contain white in the pulp of their fruiting body milky juice, very bitter and acrid in taste. And the milk mushroom got its name for its ability to grow in families or nests, similar to heaps or piles. And ours modern word pile on Old Slavonic language sounds like a bust.

✎ Similar species and nutritional value

White breast easily confused with their relatives from the same family:
- yellow (pitted) milk mushroom (lat. Lactarius scrobiculatus), which has a brighter yellow color;
- violin (lat. Lactarius vellereus), which has a felt cap with non-pubescent edges and is most often found under beeches;
- aspen (poplar) milk mushroom (lat. Lactarius controversus), which grows in damp aspen, willow and poplar forests;
- parchment milk mushroom (lat. Lactarius pergamenus), which is distinguished by a parchment-matte surface of the cap, with characteristic wrinkles;
- bluish milk mushroom (lat. Lactarius glaucescens), which is distinguished by yellowish-bluish spots on the cap and the milky juice of which quickly coagulates in the air and turns slightly green;
- pepper milk mushroom (lat. Lactarius piperatus), which is distinguished by a smooth or slightly velvety cap and the milky juice of which becomes olive-green in the air;
- white wool (white) (lat. Lactarius pubescens), which is much smaller in size, and whose cap is less slimy and more fluffy;
- white milkweed (lat. Russula delica), which is distinguished by the absence of milky juice in the pulp.
But this is not scary, because they are all edible or conditionally edible species, the consumption of which raises no doubt.
But inedible and poisonous counterparts of the white milk mushroom do not exist in nature.
In the West, white milk mushroom is practically unknown or considered inedible, but in Russia it is traditionally considered the best conditionally edible mushroom, surpassing meat in value. The dry matter of white milk mushroom contains about 32% protein.
In the old days, the real milk mushroom was considered the only mushroom suitable for pickling, for which it was called the “king of mushrooms,” because pickles were considered the main cold appetizer in Rus'. In the Kargopol district alone, up to 150 thousand pounds of saffron milk mushrooms and milk mushrooms were collected annually, and they were exported salted to St. Petersburg.
For economic and nutritional value White milk mushroom belongs to the conditionally edible mushrooms of the first category and is traditionally highly rated among mushroom pickers.

✎ The main differences between white (light) milk mushrooms

How to learn to easily and accurately distinguish between “white milk mushrooms”? To do this, you need to remember simple signs of their differences:
It is quite difficult to confuse a white (or real) breast with others; its cap always has a very shaggy (fluffy) edge, which completely gives it away. And in order to distinguish the remaining white milk mushrooms, you must first of all pay attention to the color tone of their plates. The aspen (poplar) milk mushroom has pinkish plates, the cap is often decorated with pink concentric circles, and its milky juice is white, abundant and pungent, and does not change its color. If there is no pinkishness, then you need to check the rusty spots, which also occur on aspen (poplar) milk mushrooms or pepper milk mushrooms, and whether their flesh turns yellow at the break and cut. If it turns yellow, it means it is a felt milk mushroom (violin), moreover, its cap is sometimes covered with light white fluff, which is still not always possible to see. If the milky juice turns green when scraped, then the mushroom is parchment or bluish. If neither the pulp nor the milky juice changes color and the juice is not liquid, but thick, very viscous, then it is a pepper milk mushroom. And if there is no milky juice at all on the scrap, then it is a white load.
It is worth paying attention to the place where milk mushrooms are collected. The white milk mushroom grows next to the birch and is found in deciduous or mixed forests with linden undergrowth, and with it the parchment milk mushroom and the bluish milk mushroom grow. A yellow breast grows near coniferous species trees (spruce, fir), but sometimes (this is an exception) and next to deciduous trees (birch). The oak milk mushroom grows in forests with broad-leaved trees (oak, beech, hornbeam), and the pepper milk mushroom likes to settle next to it. Aspen (poplar) milkweed always grows under aspens, willows, and poplars, preferring plantings along roads. White Podgruzdok can grow successfully not only in deciduous, but also in mixed forests with a predominance of aspen and poplar, but it grows especially well near wild forest apple and pear trees, or along the banks of large rivers on turf-sandy soil.
Paying attention to the indicated signs, it will not be difficult to understand the white milk mushrooms.

✎ Distribution in nature and seasonality

Milk mushrooms grow mainly in coniferous and deciduous forests with a predominance of pine, spruce and birch, while they try to settle in colonies, well hidden under a layer of forest litter. Milk mushrooms love to “play hide and seek” with mushroom pickers, so much so that sometimes you can spot them if you only step on one of them. Depending on the subspecies, white milk mushrooms choose for settlement either a pine forest (white milk mushroom), or a spruce forest (yellow milk mushroom), or a birch forest (white milk mushroom, felt milk mushroom (violin milk mushroom), parchment milk mushroom and bluish milk mushroom), or aspen forest (aspen milk mushroom , poplar milk mushroom), or oak forest (oak milk milk and pepper milk milk).
White milkweed forms mycorrhiza with birch, occurring in deciduous and mixed forests (birch, pine-birch with linden undergrowth). And it is widespread in the northern regions of Russia and Belarus, as well as in Ukraine, in the Upper and Middle Volga region, in the Urals, in Western Siberia, although infrequently, it is abundant and usually grows in large groups. Optimal average daily temperature fruiting for the white milk mushroom is only 8 - 10 °C on the soil surface, which is why its growth season falls in the second half of summer, from the end of July to September, and in southern zones range (Ukraine, Belarus or the Middle Volga region) and even later - from the beginning of August to the end of September.

✎ Brief description and application

White breast belongs to the section lamellar mushrooms and the spores by which it reproduces are in its plates, and not in tubes, like in tubular mushrooms. The plates are wide, very sparse, white or cream in color with a yellowish shaggy edge in the form of a fringe. The cap is wide, concave inward, at first it is flat-convex, then it becomes funnel-shaped and dense with pubescent edges rolled inward. The skin on the cap is slimy, wet, milky white or slightly yellowish in color with vague watery concentric zones and often with adhered particles of soil and litter. The leg is cylindrical and smooth, white or yellowish in color, sometimes with yellow spots or pits, hollow inside. The pulp is dense and strong, white in color, with a very characteristic odor reminiscent of fruit. The milky juice is bright white, tastes acrid and turns sulfur-yellow when exposed to air.

The white breast is pre-soaked well in cold water to remove the bitter taste. After which it is prepared for salting. When salted, all milk mushrooms acquire a bluish tint, they are fleshy, juicy and have a special aroma. By the Siberian way Milk mushrooms are salted together with other mushrooms (saffron mushrooms, milk mushrooms, milk mushrooms), and they are soaked for exactly one day, periodically changing the water, then washed with water and poured in for another day. And only after that they are salted in special barrels with spices, in which they become suitable for consumption within 40 to 50 days after salting. Less often, milk mushrooms are pickled, even less often they are fried, but they are never dried.

These mushrooms have always occupied a special place among the variety of mushroom species. Thanks to their unique taste, they have gained many fans. But it should be understood that these mushrooms are only conditionally poisonous, so everyone needs to know the types of milk mushrooms.

It is almost impossible to refuse the culinary delights of these magnificent mushrooms; they are spicy, with a pronounced mushroom flavor and a crispy crust. But is it possible to get poisoned by milk mushrooms? This possibility exists, and the disease is quite severe - with weakness, profuse vomiting, fever, and even mental disorders are possible.

Milk mushroom is one of the most popular edible mushrooms

Every person needs to know the benefits and harms of these magnificent mushrooms (which ones should be consumed and which ones should be avoided), as well as familiarize themselves with preventive and therapeutic measures.

Causes and signs of poisoning

Poisoning occurs mainly due to improper collection and heat treatment. You should know that not all types of mushrooms can be used for cooking. Before you start picking mushrooms, you should learn to recognize them.

The following varieties are suitable for cooking:

1. Mushrooms with a small stem and a funnel-shaped cap of significant diameter are completely harmless. These mushrooms are also called “wet”, “white”, and also “raw milk mushroom”. They are characterized by a sweetish taste and a pleasant forest aroma.
2. Greenish-black mushrooms are not inferior in taste; they are also called “black” milk mushrooms. They are very tasty and aromatic, despite their unusual appearance. For some gourmets, these mushrooms are a delicacy.
3. There are also false milk mushrooms: camphor mushroom, pepper milk mushroom, and an inedible violin mushroom. If you press the blade of a knife on the mushroom, it makes a special sound, and the pepper mushroom has the aroma of hot pepper.

The first signs of poisoning are diarrhea, vomiting, nausea

Mushroom poisoning with milk mushrooms will not lead to fatal outcome, but acute gastroenteritis may occur if it is not properly processed before eating. In any case, you should consult a doctor for advice and help. The first signs can be noticed within an hour or two. There are cases of symptoms occurring within two to three days.

The first signs include: diarrhea, stomach pain, vomiting and nausea. A doctor's help is necessary as dehydration occurs, manifested in pale skin, low blood pressure and small volume of urine. When acute gastroenteritis occurs, severe pain and dizziness, disturbances of consciousness and fainting.

Clinical picture of poisoning

The symptoms described above occur a short period of time after eating. Symptoms have much in common with intoxication from others harmful substances. The main features include:

• trembling;
• pain and cramps in the stomach;
• pale skin, sometimes the appearance of a yellowish tint;
• chills;
• difficulty breathing;
• the appearance of cardiac arrhythmia;
• systematic vomiting and diarrhea;
• the occurrence of hallucinations;
• problems with spatial orientation;
• unusual behavior, delirium.

Poisoning with false milk mushrooms has pronounced symptoms

First aid

If the first symptoms are noticed, call ambulance should be mandatory, and then take independent measures:

• drink more than five glasses of salt solution (to prepare, you need to stir a tablespoon of salt in a liter of water) and induce vomiting (to do this, apply it to the root of the tongue);
• It is also recommended to drink a drug with a laxative effect;
• Next, you need to lie under a warm blanket, warming your limbs;
• Until the doctors arrive, continue to drink fluids (saline solutions or warm water).

It is strictly not recommended to drink alcohol or food if poisoned. You should not take painkillers and antipyretics. This may prevent the doctor from identifying the causes and symptoms, as well as prescribing the correct treatment.

Treatment of poisoning

Usually it does not present significant difficulties if you start on time, and follows the general principles:

• stopping the flow of toxic substances;
• cleansing the body of toxic substances (cleansing the intestines and stomach, taking sorbents);
• treatment of symptoms (often antiemetic drugs).

Collect mushrooms in ecologically clean forests

Poisoning prevention measures

“Hunting” for milk mushrooms should be carried out only in ecologically clean forests with a proven reputation; only edible ones should be collected.

1. old, wormy mushrooms should never be placed in the trash.
2. It is necessary to soak the mushrooms for at least three days.
3. Mushrooms should definitely be salted, as this natural preservative promotes longer storage of mushrooms.

Important! Poisoning from even the edible white or black varieties should not be treated at home. Qualified assistance from a toxicologist is required.

Types of edible milk mushrooms

1. White milk mushroom, aka real milk mushroom. It can be found in birch forests. The adult white milk mushroom has a cap up to 21 cm in diameter and a short stem. Real breast milk boasts a fruity aroma and dense flesh. White milk mushrooms can be eaten only after soaking in water for two days (the water should be changed at least three times a day) and after 30-40 days from the day of salting. 40-60 days of salting are necessary for other mushrooms.
2. Black mushroom mushroom. It is characterized by the presence of an olive or black cap. You can find it under coniferous trees and birch trees. Black milk mushroom is very popular.
3. Yellow milk mushroom, similar to white, but its cap is golden and then yellow. Loves the company of birch trees.
4. Aspen mushroom. Its hat is dirty white, and its plates are reddish-pink. Loves the neighborhood of poplars and aspens.
5. red in color, you can find it in oak groves. The plates are creamy-yellow, and the cap is orange-yellow.
6. Dry milk mushroom grows in deciduous and mixed forests. You can enjoy the load with pleasure; they are not characterized by bitterness at all. Dried milk mushrooms look like ordinary mushrooms, but they feel drier to the touch.

Oak milk mushroom is edible and absolutely safe

Types of inedible milk mushrooms.

Listed above edible species, but not everyone knows how many types of mushrooms there are that are inedible. These mushrooms include the following types:

1. Pepper milk mushroom. The color is white-cream, a milky juice is secreted, changing color when interacting with air. Pepper milk has an unpleasant taste, but can be used as pepper if properly dried.
2. Gray-pink milky. The hat is pinkish shiny, flat. The leg is cylindrical.
3. Resinous black mushrooms. The hat is chocolate, dark brown, slightly pressed inward. The leg expands upward.
4. Golden milky mushrooms. Red, light beige or matte hat with stripes or spots. The golden-yellow breast has a thickened stalk at the base.

Beware of false milk mushrooms!

For mushroom pickers who know how to wait, this type of mushroom is excellent option, because searching for them requires attention, and preparation takes a long time. Experienced mushroom lovers are sure that they should not cook without salting, as the best taste qualities are lost. But one thing can be said for sure: the resulting great taste is worth the lengthy preparation.

Video

How to recognize the symptoms of mushroom poisoning? Watch in this video.

Among mushroom pickers, the strong mushroom is held in special esteem - it is an enviable find, a real gift of the forest, which can displace both saffron milk caps and mushrooms in the basket. An incredibly thick mushroom aroma comes from dishes using it, as if the dense white pulp had absorbed all the aroma of the forest.

A bunch of different types The milk mushroom hides under pine needles and fallen leaves, slightly lifting the loose, damp soil. They are nourishing and tasty, thanks to their dense structure they “reach” the kitchen without loss, and in addition, they are very generous - on a good day you can pick up not just a few pieces, but several buckets of excellent mushrooms.

Main types of milk mushrooms

The most famous species with excellent taste. The cap is fleshy, at first spread out and then pressed in the center, with curved fringed edges, reaching a diameter of 20 cm. The skin is milky or yellow in color, sometimes with reddish spots, slimy in rainy or foggy weather.

The leg is smooth, up to 6 cm high, with frequent creamy-white plates descending on it. The pulp is tight, white, with acrid juice, turning yellow at the break. This best view for pickles, in which the fruiting bodies acquire a light blue tint.

The cap is at first flat-rounded, with an elevation in the center, later concave, up to 30 cm in diameter, white, with reddish or purple streaks, slightly pubescent. The plates are dense, white with a pink tint, descending onto a dense stalk up to 8 cm high, which becomes narrower at the base. The pink tint of the plates is the main difference between this species and other laticifers.

The pulp is milky-white, with a fruity aroma; when crushed, it releases a caustic white liquid that does not darken in air.

A beautiful mushroom, with an appetizing golden cap up to 15 cm in diameter, concave in the center and fringed at the edges, slimy in the rain and glossy on a sunny day. The leg is strong, small, up to 5 cm tall, with a yellowish tint and patterned golden streaks or spots.

The often located plates are creamy and descend onto the stem. The pulp is juicy, a burning juice appears at the break, which then darkens. During collection and transportation, dark spots may appear at touch points.

The cap is spread out, then funnel-shaped with edges turned down, up to 12 cm in diameter. The skin is brown-orange, with a reddish tint, covered with brown spots. Yellowish plates descend on the stem of the same color.

The pulp is fleshy, creamy white, when broken it acquires a pink tint and releases a watery white liquid with a pungent taste and a slight mushroom odor. The mushroom is used for pickling and is considered conditionally edible.

Another name for oak milk mushroom is oak milk cap. If you are interested in learning more about saffron milk caps, read the article “”.

This one is very tasty dark mushroom in pickles, acquiring a wine, reddish tint. The cap is rounded-flat, later sunken, up to 20 cm in diameter, brownish-yellow with an olive tint or dark green, the surface may be covered with concentric circles. The edges are curved, slightly fringed. The skin is slimy, especially in rainy weather.

A greenish sticky stalk up to 8 cm high, tight and full, becoming hollow towards the base, the surface is covered with dents. In the upper part, thinned plates of a yellowish-olive color descend on it. The white flesh is fleshy, greyish when crushed, releasing a milky liquid that turns purple when exposed to air. The cap is often dirty, the surface is covered with soil particles and debris, and it has to be scraped off before cooking.

White milk cap (dry milk mushroom) (Russula delica)

White cap is a tasty and aromatic type of russula, the cap is whitish-cream with brown streaks, up to 20 cm in diameter, rounded-convex and then concave. The plates are frequent, creamy-white, falling on a straight or slightly curved strong stem. The pulp is tight, creamy, with a subtle mushroom aroma and pungent taste.

The surface is usually covered with ingrown soil particles. In dry weather, dry fabrics can crack like parchment, which is why the pad gets its second name.

Places of distribution and time of collection

More often, these mushrooms grow in large groups, families, or, as mushroom pickers say, “flocks,” in late summer and autumn in deciduous or mixed forests.

Real milk mushroom- a common species, found quite often in light deciduous or mixed forests, among linden and birch trees. It inhabits small clearings and sometimes quite large colonies. The best soils for its development are those with white clay close to the soil surface. Mushrooms are collected from July until frost. Connoisseurs especially value autumn harvests - the fruiting bodies are not so well stored, but also do not have an acrid bitterness.

Under thin aspen trees, according to its eloquent name, there is aspen mushroom, forming neat clearings, not far from one another, fused together in the form of chain links. It likes to settle near the root system of poplars of various types, often growing in poplar plantations and forest belts. The collection time is only two months long - August and September.

Bright yellow milk mushroom has taken a liking to spruce forests - under the thick paws of dark spruce trees grow small close groups of these mushrooms, less often it forms entire clearings. Harvesting occurs in late summer and early autumn.

Oak milk mushroom grows in numerous families in oak forests, prefers soft calcareous soils, and settles in abundance on the slopes of warm, sun-warmed hills. Tight greenish fruiting bodies of this species are found from late summer until frost.

Individually or in large groups, it lives in birch groves. black breast. It is collected by carefully cutting off the short stem during the period of mass offering - from mid-July to the end of summer.

Loader white grows singly or in clearings in oak groves, birch and mixed forests. The collection begins in mid-summer and lasts until September.

False milk mushrooms and doubles

Conditionally edible milk mushrooms and some similar species are not poisonous, but have an unpleasant taste. They are successfully used in cooking after preparatory processing– prolonged soaking or boiling in lightly salted water.

Light mushrooms grow in clearings or rows in deciduous forests, rarely among conifers; they love dampness and dense shade. The cap is up to 20 cm in diameter, convex or flat, then concave, cream-colored, with more light shade, brown spots quickly appear at the site of damage.

The pulp is dense, but fragile; at the break, a viscous white liquid is released, the taste is acrid, with a taste of hot pepper. Eating is permissible in salted form and only after prolonged soaking with frequent changes water. Dry powder from fruiting bodies is used as a spicy, hot seasoning.

Camphor milkweed often grows near conifers on damp, mossy soil and on decaying wood. The cap is 5–6 cm in diameter, convex, then concave, with a wavy edge, glossy, reddish-brown. The plates are pinkish, then brown, descending onto an even thin stalk up to 5 cm high, tuberous in shape at the bottom.

The pulp is brittle, loose, brick-brown, with a very strong, rather unpleasant smell camphor or dry clover. At the break, a whitish juice is released that does not change color in air. The characteristic smell will prevent the mushroom from being confused with others, as well as being used as food.

In oak forests and birch forests from mid-summer to October you can find violin - a conditionally edible mushroom with a pungent taste that grows in large clearings. The white cap is fleshy, covered with villi, concave, later taking the shape of a funnel, with folded edges, up to 25 cm in diameter. The plates are creamy-white, sparse, descending onto a rounded stalk up to 8 cm high.

The pulp is white, fragile, and when broken it releases an acrid milky-white juice. The leg is almost completely buried in the ground, so only the violin caps are collected. Before cooking, they are soaked for a long time and then used for pickles.

In the dampness of conifers or mixed forests, and also in birch forests, singly or in clearings, the golden milkweed grows, classified as conditionally edible mushrooms. The fleshy cap is light yellow, darkens and turns purple where touched, the velvety edges are curved down. The shape is prostrate, then concave, the surface is sticky. The plates are yellowish, frequent, descending on a pale yellow high stalk.

The pulp is creamy-white, secretes a caustic milky liquid with a pleasant odor. Suitable for pickles and preparing marinades after soaking or cooking.

Beneficial features

Highly nutritious, fleshy mushrooms are rich in easily digestible proteins, carbohydrates, minerals and vitamins. Content protein in fruit bodies is high - up to 33 g per 100 g of dry matter; when boiled, they can be successfully used in dietary nutrition as a replacement for meat or fish.

Significantly represented B vitamins, carotene and ascorbic acid, positively influencing the functioning nervous system, immunity stability, work of hematopoietic organs.

Unique mushrooms of their kind contain the active form vitamin D, in this form it is found only in products of animal origin. This important element is necessary for the prevention of osteoporosis, maintains healthy skin and hair, and directly affects the absorption and balance of calcium and phosphorus.

Minerals present in mushroom tissues – sodium, magnesium, calcium and phosphorus are in an accessible form, are quickly absorbed and replenish the content of these substances in the body.

Active substances were found in pepper milk antibacterial substances, inhibiting the tuberculosis bacillus, it is also known positive influence in the treatment of kidney diseases, in particular urolithiasis. These healing properties are widely used in folk medicine.

During the preparation of pickled pickles, during fermentation with the participation of lactic acid, special substances are produced that have an anti-inflammatory effect and lower cholesterol levels.

Contraindications

Mushroom dishes are too heavy food for people with impaired function of the pancreas, liver and gallbladder.

Constant excessive consumption of these foods, saturated big amount active substances, can lead to sensitization of the body, increasing its sensitivity, and the manifestation of allergic reactions.

Consumption of improperly prepared fruiting bodies, especially conditionally edible species, will cause disruption of the gastrointestinal tract and excretory system.

People suffering from hypertension and kidney disease should be careful when including spicy, salty and sour foods in their diet. mushroom dishes, in small portions and only occasionally.

Children under seven years of age and pregnant women should not eat wild mushroom dishes.

The best recipes for preparing dishes and preparations

All milk mushrooms are suitable for food after soaking for two to three days, and the water is changed several times, adding fresh water. This is the only way to get rid of the bitter taste of pulp and acrid juice. Pickled fruit bodies are not only an exceptionally tasty snack, they are an excellent preparation for first courses and stewing.

Pickled black milk mushrooms

For 5 kg of prepared mushrooms, take 200 g of salt, blackcurrant leaves, garlic, dill, black peppercorns and other herbs and spices to taste.

Pickles can be prepared using the cold method, and then the preparation will be more tasty, and using the hot, faster method.

Cold salting

The peeled fruiting bodies are immersed in cold water, which is replaced several times a day. After this, they are placed with their caps down in a vessel, sprinkling the rows with salt and spices, covered with a cloth and a load is placed. The shelf life of pickles is 30–45 days.

Hot salting

The mushrooms are boiled until tender and placed in a suitable container, sprinkled with salt, spices and pressed down with a weight, as in the previous case. With this method, the pickles are prepared for two weeks.

Canned pickles

For one liter jar preserves take 4 tablespoons of 5% vinegar, salt, black pepper, several bay leaves. Prepare hot brine at the rate of 20 g of salt per 1 liter of water.

Mushrooms salted for 30–45 days are placed in a colander, inspected, removing damaged fruiting bodies, and washed with running water. As soon as the water has completely drained, the workpiece is placed in jars on a layer of spices, then vinegar and the prepared hot brine are poured. The preservation is placed for sterilization, keeping the liquid in the jars at a boil for at least one hour, then sealed.

Pickled milk mushrooms

For 5 kg of prepared mushrooms take 200 g of salt, 300 g of sugar, 400 g of sour milk.

The fruiting bodies are cut into pieces, dipped in hot water, salted to taste, boil for two minutes and strain into a colander. Place it in a vessel in layers, add salt, add sugar, press down, releasing excess air, and pour in sour milk, covering the fermentation with a cloth, and place a weight on top.

At a temperature of 17–19°C, the product can be consumed after two weeks. For long-term storage, the workpiece is packaged in jars, filled with brine at the rate of 20 g of salt per 1 liter of water and sterilized for 40–50 minutes, after which it is sealed.

Video: how to collect milk mushrooms

Favorite in folk cooking, milk mushrooms, thanks to their inimitable aroma, excellent taste properties, and undoubted nutritional value, deserve the most close attention mushroom pickers Obvious advantages - excellent productivity, lack of poisonous doubles and high transportability make this species one of the best trophies for lovers of “quiet hunting”.