Contents
The milkweed mushroom is one of the popular lamellar species belonging to the Russula family. It belongs to the conditionally edible group. It is in high demand among mushroom pickers, it is recommended for pickling or pickling.
What does the milkweed mushroom look like?
The species is known by several names: red-brown breast, smooth, milkweed, euphorbia, podletnik, Lactarius volemus, best milkweed. The mushroom is dark brown or ocher in color. On a break or cut, a white milky juice appears, which quickly darkens and thickens.
Cap Description
At the beginning of the growing season, the cap is rounded, convex with folded edges. Over time, the shape becomes prostrate, the edges rise, a slight concavity forms in the center.
The description of the milkweed mushroom cap shown in the photo is as follows:
- diameter – from 6 to 16 cm;
- the surface of young mushrooms is velvety, then dry, smooth, cracks appear with a lack of moisture;
- the color is often uniform, in adult milk lichens the central part may be darker;
- cream-colored spore-bearing plates, rarely located, descending on the stem, shortened plates are present along the edge of the cap on the underside;
- spore powder light beige or white;
- the flesh is thick, hard, light yellow.
The taste is sweetish, the mushroom can be eaten raw, the smell is nutty.
Description of the leg
The photo of the milkweed mushroom clearly shows that the stem is round, cylindrical in shape, tapering towards the base.
Its length is 10 cm. The color of the upper part does not differ from the color of the lamellar layer, the lower one is darker in tone. The structure is rigid, the surface is smooth, covered with small, dense pubescence.
Where and how to grow
Distribution area of the milkweed: from the South of Our Country to the European part. The first copies appear in July, the last collection falls on October. The milkweed is the earliest mushroom of its family. More often grows singly, less often in small groups in coniferous and mixed forests. Forms mycorrhiza with hazel, spruce or oak.
Euphorbia mushroom is edible or not
The milkweed is edible, has a sweetish taste, the milky juice is not bitter. Soaking fruiting bodies before processing is not required. Boil spurge before frying, so that the flesh of the leg becomes softer. Used for pickling or pickling. After processing, the mushrooms acquire elasticity, are characterized by a high gastronomic assessment. In the West, dishes with a milk jug are classified as delicacies.
Salting of red-brown clods for the winter
The milk jug is ideal for harvesting for the winter. Lamellar milkers are considered the most delicious after salting. For processing, take young mushrooms that are not damaged by insects. It is better to leave old specimens for pickling, because in the process of salting the fruiting body loses its elasticity and characteristic crunch.
Before salting, mushrooms are processed:
- Harvest poured, sorted by size.
- Remove the protective film from the surface of the cap and stem.
- The lamellar layer is cleaned of the remnants of grass and litter.
- Washed several times.
- To get rid of insects, soak in water with the addition of vinegar and salt. Keep in solution for 2-3 hours.
Hot salting method
To harvest mushrooms for the winter you will need:
- mushrooms – 5 kg;
- water – 5 l;
- bay leaf -10 pcs.;
- garlic – 2 heads;
- currant leaves – 15 pcs.;
- dill – 1 bunch (optional);
- salt – 10-12 tbsp. salt
Technology of preparation:
- For brine, boil water in an enamel pan, add salt, bay leaf.
- Sorted and washed mushrooms are placed in boiling brine for 30 minutes.
- Mushrooms are taken out of the brine and washed with water.
- Salt is poured into the salting container, the mushrooms are laid out in layers. Sprinkle with salt, dill, garlic.
- The top is covered with currant leaves.
- Close the lid, which is pressed with a load.
- After a few days, the mushrooms will start juice, they can be transferred to sterilized jars and closed for the winter.
Store blanks in the basement.
Medicinal properties and contraindications of red-brown milk mushroom
The multicomponent chemical composition of milkweed has found application in folk medicine. A natural product is valued for its ability to:
- block bad cholesterol;
- improve the state of microflora in the intestine;
- act as an antioxidant;
With an exacerbation of peptic ulcer or gastritis, with allergies, spurge is consumed in limited quantities.
Twins and their differences
The milkman has such a colorful appearance that it is difficult to confuse it with others. Euphorbia has no poisonous twins. The lactiferous hygrophoroid is remotely similar to the milkweed.
In the double, the color of the cap is uneven, with centric circles, it is rarely dry. From contact with oxygen, milky juice does not change color. The plates are located less frequently than on milkweed. In terms of nutritional value, the species are the same.
Conclusion
The milkweed mushroom grows from mid-summer, appears in mixed and coniferous forests as one of the first lactic. Bright brown spurge is used for pickling or pickling. The useful composition of the fruiting body has found application in traditional medicine recipes.
