Milk mushrooms: photo and description of edible species with names

Milk mushroom is one of the common names for lamellar fungi of the Russula family of the Milky genus. These species have long been very popular in Our Country. They were collected in large quantities and harvested for the winter. Almost all milk mushrooms are classified as conditionally edible. This is due to the fact that when the pulp is broken, they release milky bitter juice, which requires additional soaking before processing.

What does a lump look like

Some common features of appearance are distinguished, which makes mushrooms similar to each other.

According to the characteristics, milk mushrooms have a classic shape of the fruiting body, so their hat and leg are clearly expressed. And both parts are the same shade. The cap is thick and fleshy. Initially, its shape is flat-convex, but as the fungi develop, in most cases it becomes funnel-shaped. On the surface you can see subtle concentric zones. The edges of the cap are pubescent and wrapped inside.

With high humidity and after rain, the surface of many mushrooms becomes sticky. In this regard, the hat often contains the remains of forest litter or fallen leaves. The leg of all types of milk mushrooms is cylindrical. Initially, it is dense, and in mature specimens it is hollow inside.

All types of mushrooms have a dense flesh of a light shade. It exudes a rich fruity scent. With little physical impact, it crumbles easily. The secreted milky juice has a pungent taste. Upon contact with air, its color changes from white to gray or yellowish, depending on the species. All varieties of this mushroom grow in groups, which significantly reduces the time for collection.

Milk mushrooms hide under forest litter, so you need to try hard to find them.

What mushrooms are

Mushrooms come in different types, each of which has some features. In addition, they differ in taste. Therefore, in order to know which varieties are most valuable, one should study each of them separately.

Real

This species can be found in deciduous forests and mixed plantings. The fruiting period begins in July and continues until the end of September. The real mushroom forms mycorrhiza with birch.

The diameter of the cap varies from 5 to 20 cm. The length of the stem is 3-7 cm. The surface of the upper part is mucous, milky white or yellowish. Blurred concentric zones can be seen on it.

The milky juice of this species is abundant, white, in the air it acquires a sulfur-yellow hue.

The real mushroom is not common, but it grows in large families.

Aspen

This type of mushroom is rare, grows in small groups.

The diameter of the cap in adult specimens can reach 30 cm. The edges are initially bent, but as the aspen mushroom ripens, they straighten out and become wavy. The surface is a light shade with pronounced pink and lilac concentric zones. The plates on the reverse side are initially white, then acquire a pink tint, and when the mushroom ripens, they become light orange. The leg of the aspen mushroom is narrowed at the base, its height is 3-8 cm. The caustic milky juice stands out abundantly.

Aspen mushroom forms mycorrhiza with willow, poplar, aspen

Yellow

This species grows in coniferous forests, but sometimes it can also be found in mixed plantings. Most often, yellow mushrooms can be found under young pines and spruces, less often under birches on clay soil.

The hat of this species is golden yellow in color, its size reaches 10 cm. The surface is felt-woolly, which becomes slippery with high humidity. The leg is thick – up to 3 cm thick, its length can reach 8 cm.

The milky juice of the yellow mushroom is white, but when exposed to air, it changes to gray-yellow.

The flesh of the yellow mushroom is white, but it turns yellow when touched.

Oak

In appearance, the oak mushroom is similar to its counterparts. Its distinctive feature is the yellow-orange color of the fruiting body. The edges of the cap of this species are slightly felted. The diameter reaches 15-20 cm. Often the upper part becomes irregular in shape. Concentric circles on the cap are much darker than the main tone.

The leg of an oak mushroom reaches a height of 1,5 to 7 cm. It is slightly lighter in color than the cap. In addition, more reddish spots can be seen on its surface. The milky juice of this species is white, which does not change color when exposed to air.

This species forms mycorrhiza with oak, but can also be found near hornbeam, hazel and beech.

Red

This species very rarely gets into the baskets of mushroom pickers due to its small number. Grows near birch, hazel and oak. The diameter of its cap can reach 16 cm. The surface has a reddish-brown tint. It is dry matte, slightly velvety, but with high humidity it becomes, like many mushrooms, sticky. The leg reaches a height of 10 cm, its thickness is about 3 cm.

The pulp profusely secretes a whitish milky juice, which darkens on contact with air. Old red mushrooms have an unpleasant fishy smell.

The red mushroom prefers broad-leaved and mixed plantings.

Black

This species stands out from the rest of the mushrooms with its dark olive color. It grows in mixed forests and birch forests. The cap reaches 20 cm in diameter, its edges are slightly pubescent and turned inward. On the break, you can see the pulp is white, which later changes to gray. Milky white juice in this species is abundantly secreted.

The leg of a black mushroom reaches 8 cm. It is slightly lighter in color than the upper part. Over time, depressions may appear on its surface.

Black fungus forms mycorrhiza with birch, grows in large groups

Watery zone

This species is distinguished by a white-yellow shade of the cap. The diameter of the upper part can reach 20 cm. The edges are turned down, shaggy. The pulp is dense, white at the break, and it does not change its shade when it comes into contact with air. The milky juice is initially light, but subsequently quickly turns yellow.

The leg of the watery zone mushroom reaches 6 cm. Its surface is covered with shallow yellowish depressions. This species grows in forests and mixed plantings.

The watery zone mushroom can be found near birch, alder, willow

Dry

Outwardly, this species is in many ways similar to the white mushroom. But its distinctive feature is that even with high humidity, the surface of the cap remains dry.

The diameter of the cap reaches 20 cm. In the process of growth, the surface of the fungus may crack. The leg is strong, 2-5 cm long. The color is white with brown-brown spots.

Dry mushrooms can be found in conifers, birch forests and mixed forests. The fruiting period of this species begins in June and continues until the end of November.

At a break in the pulp of a dry milk mushroom, milky juice does not appear

Swamp green

This species is small in size. Its hat reaches 5 cm in diameter. Its shape can be either funnel-shaped or prostrate. The edges are initially turned inward, but when the mushroom matures, they completely fall. The color of the surface is rich red or red-brown.

The leg of the marsh mushroom is dense, 2-5 cm high. It has fluff in the lower part. Its shade is slightly lighter than the hat.

The pulp has a creamy color. The milky juice of this species is initially white, but later it becomes gray with a yellow tint.

Swamp breast is found everywhere, prefers to grow in wet lowlands, moss

Peppery

This species is large in size. Its hat in diameter reaches 20 cm. Initially, it is convex in shape, and then becomes funnel-shaped, like all milk mushrooms. In young specimens, the edges are bent, but in the process of development they straighten out and become wavy. The surface is creamy, but reddish spots may appear on it.

Leg 8 cm high, cream-colored with ocher spots. The pulp is white, brittle. When cut, it secretes a thick, caustic milky juice. Pepper mushroom is found in deciduous and mixed forests.

Pepper mushroom settles in damp and dark places

Bitter

This species grows in coniferous and deciduous plantings. Many mushroom pickers take it for a toadstool and bypass it. The diameter of the cap does not exceed 8 cm. Its shape is flat with a tubercle in the center. The surface has a red or brown tint.

The leg is thin, long, 7-8 cm high. On the cut, you can see light pulp, which secretes abundantly milky, watery gray juice.

Bitter mushroom has the smell of fresh wood

Camphor

This type of milk mushroom prefers to grow on acidic soils, half-decayed wood. It can be found in conifers and mixed plantings.

The hat does not exceed 6 cm in diameter. It is dry and smooth to the touch. Initially convex, and then becomes prostrate or depressed with a tubercle in the center. The color of the surface is red-ocher. The leg reaches a height of 5 cm, brown in color.

The flesh is beige, abundantly secretes colorless milky juice. It tastes sweet with a sharp aftertaste.

The smell of this species resembles camphor, for which it got its name.

Felt

This mushroom grows on open sunny edges near birches and aspens. Found in conifers and mixed forests.

The hat of the felt mushroom is dense, fleshy. In diameter, it can reach 25 cm. The surface is dry, felted, and creaks when it comes into contact with something. The shape of the cap gradually changes from flat or slightly convex to funnel-shaped with cracked edges.

The leg is solid, felt to the touch. At the base, it tapers slightly. Its length does not exceed 6 cm. When broken, you can see the greenish-yellow flesh. It secretes a white milky juice, which turns yellow on contact with air.

In young specimens of the felted mushroom, the shade of the upper part is milky, but subsequently buffy or yellow spots appear on the surface.

golden yellow

This species is considered inedible. It grows in deciduous forests, forming mycorrhiza with oak and chestnut.

The cap is initially convex, and then becomes prostrate. Its diameter reaches 6 cm. The surface is ocher, matte, smooth. Concentric rings are clearly visible on it.

The stem is cylindrical, slightly thickened at the base. Its shade is slightly lighter than the upper part, but over time, a pink-orange tint appears on the surface. The flesh is thick, white, but turns yellow on contact with air.

The milky juice of this species is initially white, but later becomes bright yellow.

bluish

This species grows in deciduous plantings, but sometimes it can also be found in conifers. The diameter of the cap reaches 12 cm. Small milk mushrooms look like a small bell, but as they mature, the shape changes to funnel-shaped. The surface is dry and velvety, there may be cracks in the center. The main color is white, but there are cream spots.

The height of the leg is 3-9 cm. It is identical in color to the upper part. The pulp is dense, white. It exudes a woody scent. When broken, a caustic milky juice is released, which coagulates when interacting with air. It is initially white and then changes to a greyish green.

The bluish mushroom prefers calcareous soils

parchment

This species grows in large families in mixed forests. The hat does not exceed 10 cm in diameter. Its color is initially white, but then turns yellow. The surface can be either smooth or wrinkled.

The leg is dense, its height reaches 10 cm. At the base, it narrows slightly. The color of the legs is white. When broken, light milky juice is released, which does not change its shade.

Parchment mushroom often grows next to pepper

Canine (blue)

This species grows in mixed and deciduous plantings. Forms mycorrhiza with spruce, willow, birch. The size of the hat does not exceed 14 cm in diameter. Its shape, like most mushrooms, is funnel-shaped. The surface is scaly. At high humidity becomes sticky. The main tone is dark yellow, but light concentric circles are visible on it.

Leg 10 cm high, slightly tapering at the base. In color, it is identical to the cap, but dark spots may appear. The pulp is dense, yellowish in color. Profuse milky juice. It is initially white but turns purple upon contact with air.

The blue milk mushroom prefers to grow in very wet areas of the soil.

What types of mushrooms are edible

In European countries, milk mushrooms are classified as inedible species. But, despite this, in Our Country, mushrooms are considered conditionally edible and suitable for consumption. But in order for the taste qualities of mushrooms to be fully revealed, it is necessary to carry out the correct preliminary preparation. It consists in completely removing the caustic milky juice from the pulp. Otherwise, the mushrooms will have an unpleasant bitter taste and can provoke an eating disorder.

Without exception, all conditionally edible types of milk mushrooms must be soaked in cold water for three days. In this case, you should constantly change the water to fresh. After that, the mushrooms need to be boiled for another 20 minutes, and then the water is drained. Only after such preparation, milk mushrooms can be subjected to further processing.

Conditionally edible types of mushrooms:

• real (1 category) – suitable for salting and pickling;
• yellow (category 1) – used for salting and pickling, during processing, the color changes to yellow-brown;
• aspen (3 categories) – mainly used for salting, but also suitable for frying and cooking first courses;
• oak (3 categories) – used only for salting;
• red (3 categories) – suitable for salting, marinating and frying;
• the black (2 categories) – used salty, during processing it changes shade to purple-burgundy;
• watery zone (3 categories) – used for salting and pickling;
• dry (3 categories) – this type is best fried, marinated and used for first courses;
• peppery (3 categories) – suitable for salting, while changing its shade to light brown, it can be eaten only a month after salting;
• bitter (3 categories) – suitable for salting and pickling;
• felt (3 categories) – can only be salted;
• parchment (2 categories) – suitable only for salting;
• doggy or blue (Category 2) – used only for salting, since when marinating, the shade becomes dirty blue.

Edible species:

• boggy (2 categories) – it is recommended to salt and marinate;
• camphor (3 categories) – can be boiled and salted;
• bluish (3 categories) – used for pickling, requires a large amount of spices;

What are useful milk mushrooms

All edible and conditionally edible types of milk mushrooms are distinguished by a high content of easily digestible protein, surpassing even meat in quantity. They do not contain sugar, so people with diabetes can safely include these mushrooms in their diet. In addition, milk mushrooms help fight excess weight. They are low in calories, but at the same time satisfy hunger for a long time and provide the human body with useful vitamins and microelements.

These mushrooms also remove toxins, improve the emotional background and digestion, and increase immunity.

Conclusion

Mushroom mushrooms, despite the fact that they mainly belong to the category of conditionally edible, can be safely eaten after preliminary preparation. In addition, these species are widely used in medicine. They help treat gallstones and lung diseases. And also on their basis, medicines for tuberculosis are prepared.