Milky milky (Orange): description and photo, cooking features

There are almost 500 species of lactic acid all over the world, and only 50 species are found in Our Country. Synonyms for this name are orange lactic and Lactarius mitissimus.

Where does the lactic acid grow

This species prefers a temperate climate, grows in forests of various types. It is located next to spruces, birches and oaks. Quite often it can be found in the moss litter. Favorable time for fruiting is the period from July to October.

What does a non-caustic milky look like

The flesh of this species is dense, pale yellow in color.

The fruit body of the specimen consists of a cap and a stem with the following characteristics:

1. At a young age, the cap is convex with a characteristic tubercle located in the center, gradually acquires a prostrate shape. In mature mushrooms, the hat is depressed, less often funnel-shaped. The size in diameter varies from 3 to 6 cm. It is painted in orange shades with a darker central part. Spore powder of pale ocher color.
2. On the lower side are descending, not very frequent plates. Initially, they are painted in a cream color, over time they become darker.
3. The pulp is yellowish, thin, brittle, with a neutral smell and taste. When damaged, it secretes a whitish milky juice in a small amount.
4. The non-caustic milky has a cylindrical leg, the height of which is 3-5 cm, and the thickness is 0,5 cm. It is smooth to the touch, painted in the same tone as the hat, sometimes slightly lighter. At a young age, the structure is dense, after a while it becomes hollow.

Is it possible to eat milky mushroom non-edible

Most experts classify this species as an edible mushroom. However, some believe that the lactic acid is a non-edible conditionally edible mushroom of the 4th food category. As practice shows, such an instance is not particularly popular among mushroom pickers, perhaps this is due to the specifics of pre-treatment before cooking. In addition, this variety is only suitable for pickling and salting.

False doubles

In Our Country, these mushrooms are traditionally considered “pickled”

According to certain characteristics, the non-caustic milky is similar to the following gifts of the forest:

1. Milky brownish – belongs to the edible category. The cap of this species is very similar in size and shape to the species under consideration, however, in the double it is colored in brown shades. It can also be distinguished from a non-caustic milkweed by the presence of secreted juice, which acquires a red tint in the air.

   

2. Milky brown-yellow – belongs to the category of inedible mushrooms due to its characteristic bitter aftertaste. The color of the fruit body varies from red-brown to orange-brown. The main difference is the unpleasant smell of the pulp.

   

Collection rules

When going in search of a non-caustic lactifer, it is important to remember that this species grows mainly under spruce trees, less often next to deciduous trees such as birch or oak. It can also be found hidden in the moss. The flesh is quite fragile and brittle, so it is important to remove these mushrooms from the ground with extreme caution. In order not to spoil the fruits, it is recommended to use well-ventilated wicker baskets for collection.

Cooking non-edible lactic

Like any other edible mushrooms of this family, the non-edible lactic acid requires pre-treatment before being used for food. It is believed that this species is suitable for salting and pickling. There is a certain processing algorithm:

1. Clean mushrooms from forest debris.
2. Cut off the legs, as they contain the main bitterness.
3. Soak the mushrooms for 24 hours, crushing them with oppression. During all this time, the water should be changed to clean at least 2 times.
4. After this time, cook them for about 15-20 minutes. Pour out the broth.

In order to prepare a delicious snack from non-edible milkers, you will need:

1. Prepare a saucepan for salting: wash and scald with boiling water.
2. Put the processed mushrooms with hats down in a thin layer.
3. Put currant leaves, dill, salt on them. You can add a few cloves of garlic.
4. Alternate layers until you run out of ingredients.
5. Close the lid, put the load.
6. Remove to a cool place.

Conclusion

In some European countries, the lactic acid is considered a poisonous mushroom. In Our Country, it is classified as an edible category and is eaten in pickled and salted form. Despite the fact that this species has a low palatability, it is a nutritious and low-calorie product.