Milky fragrant: cooking method

The fragrant milky belongs to the Syroezhkov family, the Milky genus. In Latin, it sounds like this – Lactarius glyciosmus. This name has a lot of synonyms: licorice, fragrant milk mushroom, as well as fragrant or odorous lactic. Not so long ago, a new name appeared in the literature – milky coconut, thanks to its pulp, which exudes a light aroma reminiscent of this fruit. But some guides refute this fact. More detailed information about fragrant mushrooms can be found in this article, which provides a description and a photo, as well as collection rules and much more.

Where does fragrant milkweed grow?

Solodchak is a fairly common species

Active fruiting of this species occurs from September to October. As a rule, they live in mixed or coniferous forests, prefer damp and dark places. Most often found under birches or aspens, among fallen leaves or on mossy soil. Grow in small groups, consisting of 4-10 fruiting bodies.

What does fragrant breast look like

The bitter taste of this mushroom repels insects.

Fragrant milkweed can be recognized by the following characteristics:

1. A small hat, the size of which is 3-6 cm in diameter. Convex at a young age, with time becomes prostrate with a depressed center. In older specimens, the hat takes on a funnel-shaped shape with tucked edges. On the surface there is a slight pubescence, dry to the touch. During the rainy season it becomes shiny and slightly sticky. Most often, the color of the cap is gray with pinkish or ocher hues.
2. On the inside of the cap there are narrow, but frequent plates descending to the leg. Painted in beige, gradually acquire a grayish or pinkish tint. Overripe specimens turn brown.
3. Spores are ellipsoid, cream-colored with an ornamented surface.
4. This species is characterized by a small foot. Its height is about 1 cm, and its thickness is 0,5-1 cm. The color of the same color range as the hat can be lighter by a couple of tones. It is smooth to the touch, loose in structure, as it ages, cavities form in it.
5. The pulp is white, it is particularly fragile. When damaged, it secretes milky juice in large quantities. It has a coconut aroma, but some sources refute this fact and claim that the smell of fragrant lactic acid is similar to fresh hay. Fresh taste with a spicy aftertaste.

Is it possible to eat a fragrant milkman

This specimen is a conditionally edible mushroom, it belongs to category 3 in terms of taste. It has a pronounced aroma. Due to the bitter aftertaste, it is not particularly held in high esteem by mushroom pickers, but preliminary boiling can eliminate the unpleasant pungency and strong odor. It is mainly used for salting or as a flavoring for various dishes.

False twins of the milky coconut

This species has no poisonous counterparts.

The fragrant milky, the photo and description of which is indicated in this article, is outwardly similar to the following relatives:

1. Milky papillary considered a conditionally edible species. The diameter of the cap varies from 3 to 9 cm, and its color can be bluish-gray, dark brown with a purple or pinkish tint. The leg of the twin is noticeably larger, the thickness of which is 1-2 cm, and the length is 3-7 cm. Milky juice is not abundant, old mushrooms are completely absent.

   

2. Milky faded – conditionally edible, but before use, soaking for 2-3 days is necessary. It is similar in shape and color to the species described, however, the distinguishing feature is the long leg of the twin, about 4-8 cm. When the fruiting body is damaged, a whitish milky juice is released, which soon becomes gray or olive in color.

   

Rules for collecting fragrant milky mushroom

Going in search of a fragrant milkweed, it is important to remember that this species prefers to settle in damp and dark places. It grows from the beginning of September, it appears especially actively after heavy rains. Quite often, this specimen hides in tall grass, under fallen leaves or moss.

The fruiting body of the fragrant milkweed is particularly fragile and brittle. In order not to damage the fungus, removal from the soil should be carried out as carefully as possible. In addition, do not forget about the right container. To increase the shelf life of fresh fragrant lactic acid, it is necessary to put them in a well-ventilated container. For these purposes, wicker baskets are best suited.

How to cook fragrant milkman

Most often, this specimen is eaten in a salty form. There is a certain algorithm of actions on how to salt a fragrant milkman:

1. Cleanse the gifts of the forest from garbage.
2. Soak the mushrooms for 2-3 days, crushing them with a load, while changing the water daily.
3. Rinse the specimens, boil in salted water for about 10 – 15 minutes. Pour out the mushroom broth.
4. Place mushrooms in prepared jars.
5. Add the necessary spices, for example, currant leaves, dill, bay leaf.
6. Close the lids, put in a cool place.

Conclusion

So, fragrant milky fully justifies its name, because it exudes a pronounced smell of coconut. In some foreign reference books, this variety is inedible. In our country, many mushroom pickers bypass these fruits because of the bitter aftertaste, fragile pulp and strong smell. But in Our Country, it is classified as conditionally edible mushrooms and can be consumed in a salty form after a preliminary special treatment.