Mushroom lactarius: species description
The first among the milkers in June to grow are non-fat and pale yellow. All milkers are edible mushrooms, and they can be distinguished by the presence of juice at the cutting sites or breakdowns. However, they, like the mushrooms, become edible after preliminary soaking in order to eliminate bitterness. They grow in groups.
The September milkmen occupy large spaces in comparison with the August ones, getting closer and closer to marshy places, rivers and canals.
The millers and milk mushrooms in October change color after the first frosts. This change is so strong that it is difficult to distinguish between them. It is possible to apply to food, soak and salt only those milkers who have not changed their appearance and properties under the influence of frost.
You can familiarize yourself with the photo and description of the mushrooms of the most common types of lactecs on this page.
Content
Milky fellow
Places of habitat for the lactiferous moth (Lactarius mitissimus): mixed and coniferous forests. They form mycorrhiza with birch, less often with oak and spruce, grow in moss and on the litter, singly and in groups.
Season: July-October.
The hat has a diameter of 2-6 cm, thin, first convex, later prostrate, becomes depressed by old age. In the center of the cap there is often a characteristic tubercle. The central region is darker. A distinctive feature of the species is the bright color of the hat: apricot or orange. The hat is dry, velvety, without concentric zones. The edges of the hat are lighter.
As you can see in the photo, the leg of this lactarius fungus is 3-8 cm tall, 0.6-1.2 cm thick, cylindrical, dense, then hollow, of the same color with a hat, lighter in the upper part:
The flesh of the cap is yellowish or orange-yellowish, dense, brittle, with a neutral odor. Under the skin, the flesh is pale yellow or pale orange, without any special smell. Milky juice is white, watery, does not change color in the air, not caustic, but slightly bitter.
The plates, grown or descending, are thin, of medium frequency, slightly lighter than the caps, fawn-orange, sometimes with reddish spots, slightly descending on the leg. Spores are creamy ocher in color.
Variability. The yellowish plates become bright ocher over time. The color of the hat varies from apricot to yellowish-orange.
Similarity to other species. Milky Milky looks like brown lactarius (Lactatius fuliginosus), the color of the hat and legs is lighter and brownish-brown is preferred, and the leg is shorter.
Cooking Methods: salting or pickling after pretreatment.
Edible, 4th category.
Milky pale yellow
Habitats of a pale yellow lactarius (Lactarius pallidus): oak forests and mixed forests grow in groups or singly.
Season: July August.
The hat has a diameter of 4-12 cm, dense, first convex, later flat-spread, slightly indented in the middle, mucous. A distinctive feature of the species is a pale yellow, pale ocher or ocher fawn hat.
Pay attention to the photo - the hat’s color is uneven, this spot has spots, especially in the middle, where it has a darker shade:
The edge of the cap often has a strong stripe.
The leg is 3–9 cm high, 1-2 cm thick, hollow, the color is the same as that of a hat, cylindrical in shape, in mature ones it is slightly club-shaped.
The pulp is white, with a pleasant smell, milky juice is white and does not change color in the air.
The plates are frequent, slightly descending along the leg or adherent, yellowish, often with a pinkish tinge.
Variability. The color of the hat and legs can vary from pale yellow to yellowish-buffy.
Similarity to other species. The pale yellow milky is similar to the white lactarius (Lactarius mustrus), in which the color of the hat is white-gray or white-cream.
Cooking Methods: edible after pre-soaking or boiling, use for salting.
Edible, 3rd category.
Milky Neutral
Habitat of the neutral lactarius (Lactarius quietus): mixed, deciduous and oak forests, grow singly and in groups.
Season: July-October.
The hat has a diameter of 3-7 cm, sometimes up to 10 cm, at first it is convex, later spread out, it becomes depressed by old age. A distinctive feature of the species is a dry, silky, mauve or mauve hat with noticeable concentric zones.
Leg 3-8 cm tall, 7-15 mm thick, cylindrical, dense, then hollow, cream-colored.
The flesh of the cap is yellowish or light brown, brittle, in the light milky juice does not change color.
The plates adhered and descending to the pedicle, frequent, cream or light brown, later acquire a pinkish tint.
Variability: the color of the hat can vary from tan to reddish brown and cream lilac.
Similarity to other species. According to the description, a neutral lactarius looks like a good edible oak lactarius (Lactarius zonarius), which is significantly larger and has fluffy, downward-wrapped edges.
Cooking Methods: salting or pickling after pretreatment.
Edible, 4th category.
Milky aromatic
Habitats of the aromatic lactarius (Lactarius glyciosmus): coniferous and mixed forests,
Season: Aug. Sept.
The hat has a diameter of 4-8 cm, dense, but brittle, shiny, first convex, later flat-outstretched, slightly depressed in the middle, often with a small tubercle in the center. The color of the hat is brownish-gray with a lilac, yellowish, pinkish tinge.
Leg 3-6 cm tall, 0.6-1.5 cm thick, cylindrical, slightly narrowed at the base, smooth, yellowish.
The flesh is fragile, brownish or reddish-brown. Milky juice is white, green in the air.
The plates are frequent, narrow, slightly descending, light brown.
Variability. The color of the hat and legs can vary from gray-brown to reddish-brown.
Similarity to other species. The aromatic miller is similar to the umbra lactifer, whose hat has a umbra, gray-brown, white flesh, turns brown in the cut, and not turns green. Both mushrooms are used salted after preliminary boiling.
Cooking Methods: edible mushroom, but requires preliminary obligatory boiling, after which it can be salted.
Edible, 3rd category.
Lilac milky
Habitats of the lilac lactarius (Lactarius lilacinum): broad-leaved with oak and alder, deciduous and mixed forests, grow singly and in groups.
Season: July - early October.
The hat has a diameter of 4-8 cm, first convex, later convex-spread with a concave middle. A distinctive feature of the species is the lilac-pink color of the hat with a brighter middle and brighter edges. The hat may have faint concentric zones.
Leg 3-8 cm tall, 7-15 mm thick, cylindrical, sometimes curved at the base, first dense, later hollow.The color of the legs varies from whitish to yellow-cream.
The flesh is thin, whitish-pinkish or lilac-pink, pungent, slightly sharp, odorless. Milky juice is plentiful, white, acquires a lilac-greenish color in the air.
The plates are frequent, straight, thin, narrow, grown and slightly descending along the leg, first cream, later lilac-cream with a purple hue.
Variability: the color of the hat can vary from mauve to reddish-cream, and the leg from cream-brown to brown.
Similarity to other species. The lilac milky is similar in color to smooth, or Common Lactarius (Lactarius trivialis), which is distinguished by rounded edges and pronounced concentric zones with a purple and brown tint.
Cooking Methods: salting or pickling after pretreatment.
Edible, 3rd category.
Milky pink gray
Habitats of the gray-pink lactarius (Lactarius helvus): deciduous and mixed forests, on marshes in the moss among birches and spruces, in groups or individually.
Season: July-September.
The cap is large, 7-10 cm in diameter, sometimes up to 15 cm. At first it is convex with curved edges down, silky-fibrous with a depression in the middle. In the center, sometimes there is a small tubercle. Edges in maturity straighten. A distinctive feature of the species are gray-pink, fawn, gray-pink-brown, gray-brown hat and a very strong smell. The surface is dry, velvety, without concentric zones. When dried, the mushrooms smell like fresh hay or coumarin.
Leg is thick and short, 5-8 cm tall and 1-2.5 cm thick, smooth, hollow, gray-pink, lighter than hats, in youth, solid, strong, in the upper part lighter, mealy, later red-brown.
The flesh is thick, brittle, whitish-fawn, with a very strong spicy smell and a bitter and strongly burning taste. Milky juice is watery, in older instances it may be completely absent.
Medium-frequency plates, slightly descending on the leg, lighter than the caps. Spore powder is yellowish. The color of the plates is yellow-buff with a pinkish tinge.
Similarity to other species. By smell: spicy or fruity, gray-pink lactarius can be confused with oak lactarius (Lactarius zonarius), which is distinguished by the presence of concentric zones on a brownish hat.
Cooking Methods. Gray-pink milksa according to foreign literature are considered poisonous. In domestic literature, they are considered of little value due to the strong odor and conditionally edible after processing.
Conditionally edible due to a very burning taste.
Camphor camphor
Locations of the camphor lactor (Lactorius camphoratus): deciduous, coniferous and mixed forests, on acidic soils, often among moss, usually grow in groups.
Season: September October.
The hat has a diameter of 3-7 cm, fragile and soft, fleshy, first convex, then prostrate and slightly pressed in the middle. A distinctive feature of the species is a pronounced tubercle in the center of the cap, often ribbed edges and a juicy red-brown color.
Leg 2-5 cm tall, brownish-reddish color, smooth, cylindrical, thin, sometimes narrowed at the base, smooth at the bottom, velvety at the top. The color of the legs is lighter than that of the hat.
The pulp is dense, sweet in taste. The second distinctive feature of the species is the smell of camphor in the pulp, which is often compared with the smell of a crushed bug. When cut, the flesh gives off a white milky sweetish juice, but with a sharp aftertaste that does not change color in the air.
The plates are very frequent, reddish brown, wide, with a powdery surface, descending along the leg. The spores are creamy white, elliptical in shape.
Variability. The color of the legs and hats varies from reddish brown to dark brown and browns. The plates may be ocher or reddish in color. The pulp may have a rust color.
Similarity to other species. Camphor camphor is similar to rubella (Lactarius subdulcis), which also has a reddish-brown hat, but does not have a strong camphor smell.
Cooking Methods: salting after soaking or boiling.
Edible, 4th category.
Coconut Milk
Habitat of coke milk lactor (Lactorius glyciosmus): deciduous and mixed forests with birches, grow singly or in small groups.
Season: September October.
The hat has a diameter of 3-7 cm, fragile and soft, fleshy, first convex, then prostrate and slightly pressed in the middle. A distinctive feature of the species is the ocher gray hat with lighter thin edges.
Leg 3-8 cm tall, 5-12 mm thick, cylindrical, smooth, slightly lighter than the hat.
The pulp is white, dense, with the smell of coconut, milky juice does not change color in the air.
The plates are frequent, light cream with a pinkish tint, slightly descending to the leg.
Variability. The color of the hat varies from ocher gray to taupe.
Similarity to other species. Coconut milk is similar to lilac milky (Lactarius violascens), which is characterized by a grayish-brown color with pale pinkish spots.
Cooking Methods: salting after soaking or boiling.
Edible, 4th category.
Milk is wet or lilac gray
Habitat for a wet lactarius (Lactarius uvidus): deciduous forests with birch and alder in humid places. They grow in groups or singly.
Season: July-September.
The hat has a diameter of 4-9 cm, sometimes up to 12 cm, first convex with an edge bent down, then prostrate, depressed, smooth. A distinctive feature of the species is a highly sticky, glossy and shiny hat fawn or yellowish-brown, sometimes with small brownish spots and weakly distinguished concentric zones.
Leg 4-7 cm long, 7-15 mm thick, fawn with yellowish spots.
The pulp is dense, whitish, white milky juice in the air takes on a purple hue.
Similarity to other species. The wet milky milky is similar to the white lactarius (Lactrius musteus) in shades of colors and shape, but it does not have a glossy and shiny hat, but is dry and dull.
Cooking Methods: salting or pickling after soaking for 2-3 days or boiling.
Edible, 4th category.
Here you can see a photo of lactarius fungi, the description of which is presented on this page:
