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Milk mushrooms are widespread in Our Country. Most often they can be found in the Urals and Siberia. Westerners believe that these mushrooms should not be eaten, but they are wrong. In fact, milk mushrooms are conditionally edible mushrooms, just the process of their preparation involves a lot of trouble.
Below you can find a photo and description of the black mushroom and other types of these mushrooms: oak, pepper and blue mushrooms.
Conditionally edible oak mushroom
Category: conditionally edible.
Oak milk mushroom hat (Lactarius quietus) (diameter 3-9 cm): brown or reddish, in a young mushroom it is usually almost flat, becoming convex with time. The edges of the cap are sometimes wrapped towards the inside. Dry to the touch.
Leg (height 3-7 cm): continuous, in old mushrooms almost always hollow, cylindrical in shape. It does not differ in color from the hat, except that it is darker near the ground itself.
Pay attention to the photo of an oak chest: its plates are frequent and narrow, very thin.
Pulp: brittle, white, turns pink at the cut site. When cut or broken, it emits a pleasant aroma of fresh hay.
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Doubles: serushka (Lactarius flexuosus) and milky milky (Lactarius serifluus). But the hat of the serushka has a grayish tint, while the milky one has a pungent smell and the hat is much darker.
When growing: from mid-July to the end of September in the northern half of Europe.
Where can I find: in mixed and deciduous forests, most often next to oaks, as the name implies.
Eating: suitable only for salting due to low taste properties.
Use in traditional medicine (data are not confirmed and have not been clinically tested!): in the treatment of urolithiasis.
Other names: the milker is neutral, the milker is oak, the milker is calm.
Black breast: photo and description
Category: conditionally edible.
About what it looks like black mushrooms (Milk killer), you can get an idea by looking at the photo:
Hat (diameter 6-22 cm): dark brown or dark olive, usually flat with a slight indentation in the center, but may also be funnel-shaped. The edges of the cap, as a rule, are bent to the inside. In dry weather it is dry and smooth to the touch, in wet weather it becomes sticky and sticky.
Leg (height 4-10 cm): usually the same color as the hat, rarely lighter. Expands from bottom to top, covered with mucus. In young mushrooms it is solid, in old ones it becomes almost hollow.
Records: frequent and thin, descending to the stem.
Pulp: brittle, white, which turns gray on the cut and when exposed to air. Produces a pleasant mushroom aroma.
Doubles: are absent, the black mushroom according to the description does not have a single similar species.
When growing: from early July to mid-October in the countries of the Eurasian continent with a temperate climate.
Eating: after thorough soaking (at least 40 hours), boiling and removing the skin, the mushroom is very tasty in salty form. Black milk mushrooms salted in jars can retain high taste qualities for up to three years. It takes a long time to boil to remove the bitterness.
The black mushroom can be found in bright corners of deciduous and mixed forests, often next to birch trees on uneven ground (potholes, elevations and holes).
Often a black mushroom hides in moss or in grass under fallen leaves.
Use in folk medicine (the data are not confirmed and have not been clinically tested!): As an antibacterial agent, in particular with difficult angina.
Important! Do not be alarmed if black milk mushrooms turn bright purple, cherry or red after heat treatment. This is a common property of these mushrooms.
Other names: olive-black mushroom, nigella, chernysh, black hollow tree, gypsy, black spruce mushroom, olive-brown mushroom, boiled.
Camphor mushroom – conditionally edible mushroom
Category: conditionally edible.
Camphor mushroom cap (Lactarius camphoratus) (diameter 4-8 cm): dull, usually brown or with a reddish tint. In young mushrooms, it is flat, becoming concave with time. Feels smooth to the touch.
Leg (height 3-7 cm): brittle, has a cylindrical shape and is usually the same color as the cap. Expands from bottom to top. In young mushrooms it is solid, in old ones it is hollow.
Records: frequent, light pink. Old mushrooms can be almost brown.
Pulp: the same color as the outer surface. It emits a characteristic smell of camphor or crushed bugs, for which the mushroom got its name.
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Doubles: absent (due to the characteristic smell).
When growing: from the beginning of August to the end of September in the countries of the Eurasian continent with a temperate climate.
Where can I find: on the acidic soil of coniferous and deciduous forests.
Eating: subject to a long preliminary soaking to remove a specific smell, it can be eaten in a salty form.
Use in traditional medicine (data are not confirmed and have not been clinically tested!): it is believed that a decoction of camphor milk mushroom can help with fever and severe headaches.
Other names: milky camphor.
Pepper mushroom: photo and description
Category: conditionally edible.
Pepper mushroom cap (Lactarius piperatus) (diameter 5-20 cm): usually white, very rarely a light cream color that is more concentrated in the center and much lighter at the edges. In young mushrooms, it is rounded, later it becomes almost horizontal, and then it is pronounced funnel-shaped. The edges are bent towards the inside, but then straighten out and become wavy. Feels smooth and pleasantly velvety.
Leg (height 3-10 cm): lighter than the cap, dense and solid, expanding from bottom to top. Smooth to the touch, may be slightly wrinkled.
As you can see in the photo, the pepper mushroom has frequent plates smoothly descending to the stem.
Pulp: white and very brittle, very pungent in taste. The milky juice is thick and caustic, has a white color that does not change with time.
Doubles:parchment mushrooms (Lactarius pergamenus) and bluish (Lactarius glaucescens), violin (Lactarius vellereus). The parchment mushroom has a longer stem and characteristic wrinkles on the cap. The milky juice of the bluish, when dried, becomes greenish. And the violinist has a light fluff on her hat.
When growing: from early July to mid-October in the countries of the northern part of Eurasia.
Where can I find: in wet and clayey places of mixed and deciduous forests.
Eating: can be salted after careful heat treatment. Due to its sharp taste, dried mushroom ground into powder can be a worthy substitute for black pepper.
Use in traditional medicine (data are not confirmed and have not been clinically tested!): fried – as a reliable remedy in the treatment of kidney stones. In addition, scientists were able to isolate a substance from the pepper mushroom that kills tubercle bacilli.
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Blue breast and his photo
Category: conditionally edible.
Blue milk mushroom hat (Lactarius repraesentaneus) (diameter 5-15 cm): usually yellow, which turns purple or blue at the point of pressure, from which the mushroom gets its name. In young mushrooms, it is slightly convex, with time it changes to a more prostrate or slightly depressed. The pubescent edges are bent to the inside. Mucous to the touch in wet weather.
As can be seen in the photo of the blue mushroom, the mushroom has a yellow leg 5-9 cm high, slightly lighter than the cap, cylindrical in shape, often hollow.
Records: narrow, medium frequency, lemon or yellow, which darkens when pressed.
Pulp: thick and dense, cream, light brown or yellow. With white milky juice, which turns purple when exposed to air.
Doubles: are absent.
When growing: mid-August to early October.
Where can I find: in coniferous and mixed forests, often near spruces and birches.
Eating: it is not marinated, as not only mushrooms turn blue, but also liquid. In cooking, it is used boiled or fried.
Application in traditional medicine: does not apply.
Other names: bluish yellow breast, purple breast, golden-yellow lilac breast, dog breast.
Conditionally edible fragrant mushroom
Category: conditionally edible.
Fragrant milk mushroom hat (Lactarius glyciosmus) (diameter 4-8 cm): pale brown or beige, may fade to light yellow. Usually funnel-shaped, in a young fungus it is flat or even convex. Dry to the touch, with a slight pubescence.
Leg (height 2-7 cm): the same color as the cap, smooth and loose, has a cylindrical shape. Old mushrooms have a hollow.
Records: frequent and thin, beige or flesh-colored.
Pulp: white, does not change color when cut or broken. A freshly cut mushroom smells like coconut.
Doubles:faded lactic (Lactarius vietus) and nipple (Lactarius mammosus). The faded one has a larger and stickier cap, while the nipple cap is darker and has a pointed tubercle in the center.
When growing: from the beginning of August to the end of September in the temperate zone of the Eurasian continent.
Where can I find: most often in deciduous forests, near birches and alders, among fallen and decaying leaves.
Eating: it goes well with other mushrooms when salted, although it is considered a low-quality mushroom, therefore it belongs to conditionally edible.
Application in traditional medicine: does not apply.
Other names: fragrant milky, coconut milky, fragrant milky, licorice, fragrant milky.